Peanut Butter Cherry Tartlet – Indonesian Fusion Dessert
A bite-sized fusion of Western pastry and Indonesian home baking — these tartlets feature a nutty, buttery crust made with selai kacang (peanut butter) and a tender cake-like filling topped with tangy dark cherries. Perfect for tea time, dessert platters, or as a nostalgic homemade treat.
Yield: 10 Mini Tarts
Calories: 180kcal
Materials
For the Crust (Kulit Tart):
- 75 g unsalted butter mentega tawar — cold and cubed
- 50 g powdered sugar gula halus — confectioners’ sugar
- 50 g peanut butter selai kacang — creamy style, not chunky
- 170 g all-purpose flour tepung terigu serbaguna
- 1 egg yolk kuning telur — for richness and color
- 25 ml ice water air es — just enough to bring dough together
For the Filling (Isi Tart):
- 75 g unsalted butter mentega tawar — softened
- 60 g fine granulated sugar gula pasir halus — caster sugar works best
- 1 egg telur
- 60 g medium-protein flour tepung terigu protein sedang — or plain flour
- 10 g cornstarch tepung maizena — for a light texture
- ½ tsp lemon juice air lemon — balances sweetness
- 1 tbsp milk susu cair — whole or 2%
- 150 g dark cherries ceri hitam — pitted, fresh or canned (drained)
Instructions
Make the Crust (Kulit Tart)
- In a large bowl, combine butter, powdered sugar, peanut butter, and flour. Use a pastry cutter or two knives to “cut” the butter into the flour until the texture looks like coarse crumbs.
- Add egg yolk and ice water, a little at a time, and gently press the dough together. ⚠️ Do not knead like bread dough — overworking will make it tough.
- Wrap the dough and refrigerate for 15 minutes.
- Roll out on a lightly floured surface and cut into small circles.Press into greased mini muffin tins (about 1¼ inch / 3 cm wide).
- Prick the base with a fork and blind bake at 350°F (180°C) for 10 minutes.Remove and set aside to cool slightly.
Prepare the Filling (Isi)
- In a mixing bowl, cream butter and sugar until pale and fluffy.
- Add egg, beat well.
- Sift in flour and cornstarch, fold until smooth.
- Add lemon juice and milk, mix until just combined.
Assemble & Bake
- Spoon a small amount of filling into each pre-baked crust.
- Add dark cherries (ceri hitam) on top — press lightly into the batter.
- Bake again at 350°F (180°C) for 25 minutes, or until the tops are golden and the filling is set.
- Let cool 10 minutes before removing from the molds. Serve warm or at room temperature.
Notes
Serving
Serve these mini tarts as a sweet finish after meals or during afternoon tea.They’re small enough for bite-size indulgence — crisp outside, soft inside, and lightly tangy from the cherries.
Notes for Cooks (Substitutions & Tips for Western Kitchens)
- Peanut butter (selai kacang): Use smooth, creamy peanut butter like Jif or Skippy. Natural peanut butter is fine but may need extra flour if too oily.
- Dark cherries: If using canned or jarred cherries, drain and pat dry to prevent soggy filling. Frozen cherries should be thawed and drained.
- Cold butter is key — it keeps the crust crumbly and tender.
- Pastry technique: If you don’t own a pastry cutter, use two knives or rub the butter with your fingertips until crumbly.
- Flavor balance: The peanut butter crust adds richness and depth — a nod to Indonesian flavors that pair surprisingly well with tart fruit.
- American variation: For a classic U.S.-style cherry pie, omit peanut butter and replace the filling with cooked cherry compote (cherries + sugar + cornstarch + lemon juice).
- Pairing suggestion: Excellent with coffee or strong black tea — or try with vanilla ice cream for a modern Western twist.