Ingredients
Chocolate tart
- 160 g plain flour
- 35 g icing sugar
- 20 g cocoa
- 125 g Butter
- 1 egg
Marshmallow filling
- 200 g marshmallows
- 100 g Milk
- 200 g whipped cream, refer to EDC for instructions
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add flour, sugar, cocoa and butter to bowl. Mix 10 secs, speed 6 until the mixture resembles breadcrumbs.
2. Add egg to bowl and pulse 3 times until combined.
3. Knead for around 30 secs until a soft dough forms.
4. Tip onto bench and mould into a ball. Wrap in cling wrap and chill in the fridge for 30 minutes.
5. Once chilled, roll out pastry between 2 sheets of baking paper to line your fluted tart pan (with removable base).
6. Prick pastry well with fork and chill for a further 30 minutes.
7. Pre heat oven to 200C (180C fan forced).
8. Clean and dry bowl.
9. Once chilled again, bake in a pre heated oven for 15 mintues. Allow to cool once baked.
1. Place marshmallows and milk into bowl and cook for 3 mins, 80C, speed 3.
2. Set mixture aside and allow to cool to room temperature.
3. Once marshmallow is at room temperature, gently fold through pre-prepared whipped cream until just combined.
4. Pour mixture into cooled tart crust.
5. Chill until required.
6. Decorate with berries, leftover marshmallows and a dusting of icing sugar to serve.
Chocolate tart
Marshmallow filling
Tip
Equipment required:
Fluted tart pan with removable base
Cling wrap
Baking paper
Thermomix Model
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Recipe is created forTM 31
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.
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