Chocolate and Strawberry Custard Tart

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Chocolate and Strawberry Custard Tart

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Ingredients

8 portion(s)

Pastry

225 grams plain flour
2 level tablespoons caster sugar
125 grams Butter, chilled and chopped
1 egg yolk
2 level tablespoons chilled water
250 grams strawberries, hulled and chopped
2 level tablespoons apricot jam
1 level tablespoon Boiling water

Chocolate custard filling

500 grams full cream milk
80-100 grams sugar, to taste
50 grams cornflour
2 eggs
20 grams cocoa powder

Melted chocolate

100 grams chocolate, chocolate of your choice

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6

52min

Preparation 25min

Baking/Cooking
7

medium

Preparation
8
- 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.
  
  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!
9
Dessert Pastry

Recipe's preparation

Chocolate and Strawberry custard tart

Place flour, sugar and butter into TM bowl for 5 seconds on speed 6 until mixture resembles fine breadcrumbs.

Add egg yolk and water. Mix for 7 seconds on speed 4 until it resembles dough.

Knead the dough for 2 minutes on "Dough mode"

Tip out onto Thermomat and shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes.

Preheat oven to 180 degrees. Grease a 2cm deep, 12.5cm x 35cm (base) loose based tart pan.

Roll out pastry between two sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Place in the fridge for 10 mins.

Place on a baking tray, line pastry case with baking paper.

Fill with ceramic pie weights or uncooked rice.

Bake for 10-15 minutes or until edges are golden brown.

Remove weights and paper. Bake 10 to 12 minutes or until base is light golden. Set aside to cool.

Meanwhile make the custard filling.

Add 500g milk to TM bowl, add 80g sugar, add 50g cornflour and 2 eggs and cook for 7 minutes at 90 degrees on speed 4.

Set aside to cool and then place in the fridge to completely cool.

Once custard is cooled spread custard over base of pastry case. Arrange strawberry slices over custard. Combine jam and boiling water in a bowl. Brush strawberries with jam mixture.

Place 100g chocolate into TM bowl for 5 seconds on speed 7 until chocolate is chopped.

Melt chocolate for 4 minutes at 50 degrees on speed 1 or until melted.

Transfer to a piping bag or zip lock bag and cut the corner of the zip lock bag and drizzle the chocolate over the tart.

Accessories you need

Spatula TM5/TM6
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Tip

Custard can be prepared using the automated custard recipe on the TM5 using 3-4 portions.

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.