PB&J Fit for Kings and Queens
Total time: 2 hours and 30 minutes
Preparation time: 1 hour
Cooking time: 40 minutes
Additional time: chilling 30 minutes
Shelf period: Up to a week in the refrigerator
Container size: 4in mini tart pans, medium saucepan, hand whisk, and wire rack.
212g all-purpose flour or 1 1/2cups all-purpose flour
60g sugar or 1/3cup sugar
80g coconut oil or 1/2cup coconut oil
8tbs cold water
100g sunflower seed butter or 7Tbs sunflower seed butter
1 1/3cup sugar
1tsp of citric acid or lemon juice
1 1/4tsp agar-agar
13oz or 1 can of unsweetened coconut cream
3tsp vanilla (optional)
½-1cup of powdered sugar
20g powdered sugar or 2 tbs powdered sugar
2 cup of rice
10 mint leaves for garnish ( optional)
3 raspberries for garnish ( optional )
1. In a large bowl combine 212g of all purpose flour, 60g granulated sugar, and 1tsp of salt whisk that together. Then add your 80g of coconut oil and combine with your hands till your dough has an almost sand like texture.
2. Add *tbs of ice cold water to your mixture and mix it together till a loose dough forms. Then dump on your work surface and start to kneed for 3-5 minutes till the dough comes together. Then cover with saran wrap and let it rest for a couple minutes.
3. After your dough has rested take approx 100g of dough (about 6-7tbs) and roll it to be 6x5in square. Next you place it in your tart molds and cut off the excess. Then you get a fork and poke a whole bunch of holes at the bottom of the dough.
4. Cut a small square of parchment paper or wax paper and put it on top of your tart mold and fill it with rice. After you’ve filled all your tart molds preheat your oven to 350F. Bake your tarts for 10 minutes. After 10 minutes take out the parchment and rice and bake for another 5 minutes. ( The rice is to make sure the dough doesn't rise in the oven and the rice weighs it down)
5. While your tarts cool make your “peanut Butter mixture” Add 100g of sunflower butter to a small bowl and add about 20-24g of powdered sugar and mix till it becomes a paste like consistency.
6. Once your tart shells have cooled spread about a tbs of the mixture at the bottom of the tart shell. That's our first layer to our Pb&J fit for kings and queens.
7. To make our grape jelly we are going to wash 14oz of grapes. Next you are going to put your grapes in a medium sized sauce pan and crush with your hands. ( I recommend not to wear a white shirt or your white shirt will have delicious grape juice splatters on it) To your crushed grapes add 2tbs of water and bring it to a boil. Once it's been brought to a boil turn the heat down to low and simmer for 10 minutes.
8. After 10 minutes remove from the heat and strain the juice. To the juice you have left ad 15oz of water and bring the mixture to a low simmer.
Once the juice starts to simmer add 1 ⅓ cup of sugar and 1tsp of citric acid. Once your sugar is dissolved reduce for 5 minutes.
9. Now that your juice has reduced add 2 1/2tsp of agar-agar and cook on medium high for 3 minutes and make sure to whisk your mixture constantly. ( Make sure to taste your mixture before you add the agar-agar to see if it needs more acidity or sweetness.)
Take the pan off the heat and use a dropper or a spoon to distribute the jelly mixture into the tart shells.
10. While our jelly sets we are going to start our coconut cream. Take a can of coconut cream, vanilla, and powdered sugar and put it into a small bowl and start to whip it together.
( i use a handheld stand mixer because it easier but you can use a regular whisk you'll just be getting one heck of an arm work out)
11. Take 5oz of oatmilk and heat it up on the stove on medium high. When it starts to simmer add ½ tsp of agar-agar. After you let that cook down, slowly add it to your coconut cream while whisking. Once that's well combined add 40-50g in your tart molds and let it set in the fridge till it's time to serve. When it's time to serve your dessert fit for Royalty you can add your garnishes for a finishing touch.
( This recipe might be confusing because I use grams, as a baker I've noticed that weighing your ingredients leads to perfect results every time and it helps you make desserts fit for royalty. You don't have to use grams but I like my desserts to be very precise. But this recipe is all about fun and traveling back to your childhood so do anything you want and I totally encourage making this with kids because not only does it taste good and allergy-friendly it's really fun to make, especially mashing the grapes with your fingers.)
Made by Leyah Buster
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