- TM 31
Ingredients
Crust
- 420 g almonds
- 40 g Coconut Syrup
- 40 g macadamia oil
- 40 g coconut oil
- 2 eggs
- 1 vanilla bean pod, scraped
Chocolate Custard Filling
- 90 g Coconut sugar
- 40 g cornflour
- 20 g Cacao
- 2 eggs
- 3 egg yolks
- 500 g rice milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 180C
2. Place Almonds in Thermomix bowl and mill for 10 – 15 seconds / speed 9
3. Add coconut syrup, macadamia oil and coconut oil and mix for 5 seconds / speed 5
4. Add eggs and vanilla bean seeds and mix for 10 seconds / speed 10.
5. Knead for 30 seconds /
6. Press into greased tart tin. Line with baking paper and fill tart with rice or pie weights
7. Bake for 10 minutes. Allow to cool
1. Place coconut sugar, cornflour and cocoa in Thermomix bowl and mill for 10 seconds / speed 10
2. Add eggs, egg yolks and rice milk and cook for 6 minutes / 90C / speed 4
3. Spread custard onto cooled case and allow to cool before placing in fridge
4. Serve with some whipped coconut cream
Crust
Chocolate Custard Filling
Tip
To Whip Coconut Cream - Place can of Coconut cream in fridge for 24 hours plus (I always keep a couple in the fridge). Place entire can in Thermomix bowl, insert butterfly and whip for 3 minutes / speed 3.5. Place into a bowl and refrigerate for 30 minutes before serving. Keep in the fridge
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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