Ingredients
Base
- 250 g Biscuit of choice *
- 125 g Butter, cubed
Filling
- 250 g Dark eating chocolate
- 90 g thickened cream
- 125 g Butter, cubed
- 2 eggs
- 3 egg yolks
- 80 g sugar
- Fresh strawberries to decorate
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 160C (fan forced).
2. Grease a 24cm loose-based fluted tart tin. Place on a baking tray.
3. Melt butter for base, 1 minute, 80 degrees, speed 3.
4. Add biscuits and crush, 10 seconds, speed 9, or until resembles fine crumbs.
5. Press mixture over base and side of prepared tin.
6. Refrigerate while preparing the filling.
7. Wash & dry bowl.
8. Add butter, chocolate and cream to the bowl. Melt 5 minutes, 50 degrees, speed 3, or until completely melted & smooth.
9. Poor into another bowl & set aside.
10. Wash & Dry bowl.
11. Insert butterfly whisk and beat eggs, egg yolks & sugar, 2 minutes, speed 4, or until thick and creamy.
12. Add reserved chocolate mixture to the bowl & mix, 30 seconds, speed 2, or until combined.
13. Pour into the biscuit base.
14. Bake for 15 minutes or until filling is just set.
15. Cool for 15 minutes then chill for 2 hours or until firm.
16. Decorate with sliced fresh strawberries.
Tip
* The biscuits used in the original receipe were Arnott's Choc Ripple Biscuits which are nice in it. However they are not gluten free so I now use Leda Arrowroot as they are. You will need to buy two packets anyway due to the packet being 205g, but I also find that I need a few more so the biscuit base isn't so wet/oily.
As always, if you require gluten free ensure you check all ingredients used for gluten products and may contain statements.
I use Cadbury or Nestle Baking melts which are both gluten free.
**Please note: I did not create this recipe, I simply converted it to a thermomix recipe. The original recipe can be found at //www.taste.com.au/recipes/37897/chocolate+strawberry+tart ***
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
This is an amazing dessert. Have made it a couple of times now. So easy and perfect for sweet tooths. Yummmmm
This is sensational. I used Walkers Shortbread biscuits as the base just because I had them in the cupboard.