Ingredients
Chocolate Ganache Tart/Pie
- 1 package Biscuits (Vanilla wine or Arrowroot or Marie)
- 70 g Butter, cut into pieces
- 250 g dark chocolate, cut into pieces
- 300 g pure cream
- Berries (Strawberry/Blueberry/Rasberry), to decorate your pie
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1.Preheat the oven to 180C.
2. Place butter cut in cubes into mixing bowl and melt for 2-3 min/50 degree/speed 1.
3. Add the biscuits and blitz for 10 sec/ speed 8 (You may need to repeat this if you want).
4. Transfer to a Springform and press mixture over the base and sides of pan.
5. Bake for 10 min until is lightly browned. Remove from the oven and allow to cool down.
6. Place the dark chocolate into mixing bowl and grate 10 seconds/ speed 8. Scrape down sides of mixing bowl with spatula.
7. Add cream and heat 2 minutes/ 50degree/ speed 3.
8. Pour into prepared pan with biscuit, and put in the freezer for 2 hours or in the frigde until is a firm consistency.
9. Decorate with berries as you like
Tip
You can add one more step with 180g white chocolate and 150g pure cream, to have 2 different layers of chocolate. Do the white chocolate first then let in the freezer to set, then add the dark chocolate.
When you cut, you will have 2 layers of yummy chocolate !
Thermomix Model
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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
Wow tasted amazing so easy. Used butternut snap biscuits and was delicious. Base was a bit of a challenge to cut but everyone loved it. 8/10 and will be on my dessert list for special occassion. You could possibly not cook base and just let it chill in the fridge to set
It's worth specifying how big a packet of biscuits is required (how many grams). 400g seemed to work best - less than that and the tart base slumps.
The recipe was easy. I used gluten free arrowroot biscuits which took more time to blitz than the recipe stated and less time to cook as the base.
The ganache was very rich. I added freshly ground salt and slivered almonds before pouring into the tart.