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1 Chocolate Rhubarb Tart with Macadamia Lime Cream

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Chocolate Rhubarb Tart with Macadamia Lime Cream

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Ingredients

12 portion(s)

Chocolate Base

  • 40 g Copha
  • 80 g brown sugar
  • 15 g cocoa
  • 1 teaspoon vanilla extract
  • 100 g Self Raising Flour
  • 10 g water
  • 1 pinch salt

Rhubarb Filling

  • 450 g rhubarb
  • 1 juice of a lime
  • 80 g raw sugar
  • 60 g water

Macadamia Lime Cream

  • 150 g Raw macadamias
  • 1 zest of 1 lime
  • 40 g sugar
  • 80 g coconut milk
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  • 6
    40min
    Preparation 10min
    Baking/Cooking
  • 7
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Chocolate Base

  1. Melt copha 2 min/50 deg/sp 2

    Add Brown sugar and mix 2 min/sp 4, scraping sides as you go.

    Add remaining ingredients and mix 2 min/sp 3 until combined.

    Roll out flat on Thermomat then place in flan or pie tin. Preheat oven to 180 degrees and place prepared pie crust in freezer for 10 min. Remove and bake 15 min/180 degrees. 

    Allow to cool. 

    2. Rhubarb Filling

  2. Cut rhubarb into 3cm lengths. Place in jug with remaining ingredients and cook 10 min/100 deg/sp 3. 

    Once cooked, puree for 20 sec/sp 5.

    Refrigerate while preparing madacamia lime cream.

    3. Macadamia Lime Cream

  3. Soak macadamias in enough water to cover them for 1 hour. 

    Place sugar and zest into jug and mill 20 sec/sp 9. 

    Add macadamias and coconut milk and blend 2min/sp 6, scraping sides to incorporate all the nuts. 

  4. Spread macadamia cream on base and top with rhubarb.  Refrigerate or freeze until rhubarb has set. 

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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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  • sbstitued copha for coconut

    Submitted by Ctas on 25. February 2016 - 15:45.

    sbstitued copha for coconut oil, maccadamias for cashews and accidently substituted raw sugar for brown but it tastes great!

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  • I made this and changed the

    Submitted by lmere12 on 24. July 2014 - 13:27.

    I made this and changed the copha to coconut oil, sugar for rapadura, sr flour for gf free.  Think I pressed it too hard and the base set like cement lol.  the flavour was very good think my changes didn't work so well ..

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  • Thanks! It was delicious and

    Submitted by goaheadmakemylunch on 10. July 2013 - 11:30.

    Thanks! It was delicious and even the kids ate it 

    facebook.com/goaheadmakemylunch

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  • Sounds lush - thank you for

    Submitted by Ros Teirney on 29. June 2013 - 23:41.

    Sounds lush - thank you for sharing.

    Renew.  Refresh.  Rejoice.  https://www.facebook.com/thermorevolution


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