Ingredients
Short Crust Pastry Crust
- 200 grams white sugar
- 250 grams Salted butter, cubed
- 500 grams plain flour
- 4 egg yolks, room temperature
- 4 tablespoons Milk or water, chilled
Chocolate Tart Filling
- 140 grams unsalted butter, cubed
- 150 grams high quality dark chocolate, (I use 85% Lindt)
- 8 tablespoons cocoa
- pinch salt
- 4 eggs
- 200 grams caster sugar
- 3 tablespoons golden syrup
- 3 tablespoons Creme Fraiche or sour cream, heaped
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add butter into bowl and cream on speed 4 for 45 seconds to a minute, until smooth and sugar has dissolved. Scrape bowl.
Add flour and egg yolks to the bowl and turbo 4-5 times until consistency of bread crumbs. Scrape bowl.
Add water or milk and turbo until dough starts to come together, about 4-5 times max. (It may not all be together, but that is ok, just pat together - the tip is not to over work it!)
Roll into ball and refridgerate for 30mins to an hour or until ready to use. I get 2 x 30cm tart crusts, or 1 large pie.
Firstly, roll our pastry into 25cm tart tin and blind bake on 180 degrees for 10-15 minutes, with pie weights.
Turn oven down to 150 degrees.
Add butter, chocolate, cocoa and salt to bowl and melt 50 degrees, speed 3 for 5 minutes or until completely melted and smooth (This will vary with the chocolate you use).
Once melted, pour into another bowl and set aside.
Without washing bowl, insert butterfly whisk and beat eggs and sugar together on speed 3 for 20-30 second or until light and well creamed.
Add golden syrup and cream fraiche to bowl and whisk again for 30-45 seconds, speed 3.
Add reserved chocolate mix to the bowl and stir speed 2 for 30 seconds or until completely combined.
Pour in chocolate mix to blind baked tart shell and bake at 150 degrees for 40-45 minutes or until cracked on top and no longer runny in the middle.
Leave to sit for half an hour until cool and slice.
Short Crust Dough
Chocolate Tart Filling
Tip
Pastry can be frozen if not using in one batch.
Recipe is suitable for both TM31 and TM5.
Keep an eye on your tart as all ovens are very different.
Oven temperatures are fan forced.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We loved this. I also added raspberries so yummy. Thank you
Are you sure to delete this comment ?