Take peanut butter and jelly sandwiches to the next level with these flaky pastry wrapped tarts, then wash them down with a decadent chocolate and peanut butter milkshake.
Preheat the oven to 200°C/180°C fan/400°F/Gas 6. Line two baking sheets with baking paper.
For the pastry, add the flour, butter and icing sugar to a food processor and pulse until they form breadcrumbs. Add the egg yolks and 4 tbsp of water, then pulse until it comes together. Add more water, 1 teaspoon at a time, if the dough feels dry.
Alternatively, you can make this by hand by sifting the flour into a bowl, then add the cubed butter. Using your fingertips, rub the butter into the flour, until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Whisk the egg yolks with 4 tbsp of water in a bowl, then drizzle the egg mixture over the flour mixture. Mix with a table knife or small palette knife until the dough starts to come together. Add more water, 1 teaspoon at a time, if the dough feels dry.
Tip the pastry out onto a lightly floured surface and lightly knead until you have a smooth dough. Cover and rest in the fridge for 20 minutes.
Once rested, roll the dough out between two pieces of baking paper to 3mm thick.
Using the 8cm round cutter, stamp out 12 circles and lay them on two lined baking trays. Chill in the fridge for 10 minutes.
Meanwhile, for the peanut butter, blitz the peanuts and sea salt in a food processor until you have a thick crunchy paste. Don’t be tempted to overprocess, or the peanut butter will become oily and too runny.
Remove the pastry circles from the fridge and place 2 teaspoons of jam in the centre of 6 of the circles. Top with 1 teaspoon of peanut butter.
Paint a little beaten egg around the edge of each circle, then place the remaining 6 circles on top. Crimp the edges to seal.
For the decoration, paint one coloured star on top of each of the 6 pastry circles with the food paint; two should have red stars, two should have blue and two should have green. Brush the pastry around the stars with the remaining egg wash.
Bake the pop stars for 20 minutes, until the pastry is golden brown.
Once baked, remove from the oven and allow to cool slightly before transferring to a wire rack to cool completely.
For the chocolate and peanut butter milkshake, blend the milk, chocolate ice cream, peanut butter and salt in a food processor or blender until smooth.
Transfer to glass and enjoy alongside the pop stars.