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1 Choc Orange Decadent Tart

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Choc Orange Decadent Tart

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Ingredients

10 portion(s)

Sweet Choc Pastry

  • 60 grams raw sugar
  • 300 grams plain four
  • 200 grams Butter, Cubed room Temp
  • 3 --- free range eggs
  • 30 grams Dutch Cocoa

Filling

  • 2 heaped tablespoon raw sugar
  • 200 grams Good dark chocolate
  • 100 grams full cream milk
  • 200 grams pure cream
  • 1 free range egg
  • 10 drops Orange Oil
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  • 6
    1h 5min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      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.
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Sweet Choc Pastry

  1.  

    Add Sugar to the TM Bowl 5sec speed 9 Add flour and cocoa 5sec speed 5

    Add butter. Closed lid and turbo two or three times until it resembles bread crumbs. add egg yolks speed 3 until it comes together.

     Tip pastry onto a lightly floured bench, bring it together in a ball and cut in 2. Wrap each in glad wrap and place one in the fridge for at least one hour and the other in the freezer for another day.

    Grease a 30cm tart tin with butter. Great the cold choc pastry into the tart tin. Then press the pastry in until the sides and base are evenly coated. Place in the fridge for 30min to set.

    pre heat fan forced oven to 170 C.  Line and blind bake the tart shell for 25 min. After baking leave in the tin and let cool.

     

     

     

     

    2. Filling

  2. Pre heat oven 160c

    Add Sugar and choc to TM bowl. Speed 9 until grated. Scrape down the sides.  60c for 3 min on speed 3. Add everything else. no heat speed 3 for 5 sec.

    Pour into tart shell and bake for 25min.

     

    Let cool in tin and serve.

10

Accessories you need

  • Spatula TM5/TM6
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11

Tip

 

 

Really easy and delicious tart... Flavours can be easily changed, I have also tried star anise YUMO

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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Comments

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  • An impressive dessert! The

    Submitted by Jen.anderson on 22. March 2015 - 02:25.

    An impressive dessert! The prep/cooking time stated doesn't take into account the periods during which the dough needs to be refrigerated; all up the recipe takes much longer than 1hr 5mins to make. That being said, it was easy to make, the baking times were spot on and the result to die for.

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  • This was the winning tart at

    Submitted by SweetPeasThree on 7. October 2014 - 15:12.

    This was the winning tart at a Thermomix Branch meeting this month :  tmrc_emoticons.;)    Congrats Sarah , soo yummily decadent !

    Bron Modra


    f/book :   SweetPeasThree

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