Makes 4 small (12cm) tarts
300g peanuts, unsalted and dry roasted
200g caster sugar
250g plain flour
200ml vegetable oil (I used Canola oil)
2 teaspoons salt
Preheat oven to 180 degrees Celcius.
Whiz peanuts in a food processor until fairly ground – not too fine, not too coarse (see picture on main page).
Sift flour into a large mixing bowl, then add sugar, ground peanuts and salt.
Add 1/2 of the oil and stir to combine.
Gradually add the remaining oil until all of the dry ingredients have been combined. You may not need to add all the oil (it will depend on how oily the peanuts originally were, and also the environment that you are cooking in).
Press mixture firmly into tart tins, ensuring you push all the way up the sides of the tin, but don’t make the crust too thick.
Place prepared pie crusts in the freezer to harden for 5 – 10 minutes.
Any leftover dough can be rolled into small balls and baked as cookies. Mark the top of each cookie with a small circle (eg. using an icing tip)
Bake in a 180 degree oven for 15 minutes, or until light brown.
Allow to cool before filling with “crack” mixture.
3/4 cup caster sugar
1/3 cup brown sugar
2 tablespoons full cream milk powder
1/2 teaspoon vanilla extract
4 egg yolks
113g butter, melted
1/3 cup thickened cream
Icing sugar, to serve
Lower your oven temperature to 160 degrees Celcius.
In a mixing bowl, combine the sugars and milk powder.
Add the melted butter and whisk until combined.
Add the cream and vanilla. Whisk.
Gently add the egg yolks, be careful not to over-whisk and add too much air.
Pour into your prepared (pre-baked) crusts.
Bake in a 160 degree oven for approximately 12 minutes, or until the tops of the pies turn a rich brown colour. The filling should be set but still slightly soft.
Cool in the fridge.
Dust with icing sugar to serve.
* Recipe for “Crack” filling adapted from Momofuku