Fruit mince and dark chocolate tarts

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Fruit mince and dark chocolate tarts

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Ingredients

30 portion(s)

Pastry cases

100 grams sugar
200 grams Butter, Chilled, cut into pieces
370 grams plain flour
1 egg
1 pinch salt
1 tsp vanilla extract.

Filling

270 grams Dark Brown Sugar
200 grams raisins
200 grams sultanas
200 grams currants
100 dash Muscat or Brandy, Generous splash
100 grams unsalted butter, Melted
100 grams glace orange, Chopped finely
2 granny smith apples, Grated
1 orange, Rind and juice
0.5 teaspoon ground cinamon
0.25 teaspoon mixed spice, ground cloves and ground nutmeg
100 grams dark chocolate, 70% Cocoa chopped
20 grams Demera Sugar, Mixed with 1/4 tsp cinnamon

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6

21h 0min

Preparation 1h 0min

Baking/Cooking
7

easy

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
Afternoon tea Baking Heating Christmas Dessert Tart

Recipe's preparation

Pastry cases

Place sugar into mxing bowl and mill 15 secs on speed 10

Add butter, flour, egg, salt and vanilla extract and mix 25-30 secs speed 5

Transfer pastry onto Thermomat or floured work surface. Work into a flattened ball and wrap in plastic wrap. Refrigerate for 1 hour

Pre heat oven to 180 degrees celsius. Grease 3 12 muffin tins and set aside

Roll out dough to a thickness of 5mm

Place pastry in prepared muffin tins, prick pastry with a fork to avoid air bubbles.

Bake for 10-15 mins on 180 degrees or until golden

Allow to cool completely on a wrack and add the filling.

Filling

Combine all filling ingredients except for chocolate and demerara sugar in the thermomix, 20 secs speed 3

Refigerate for one day. Then place into thermomix, reverse temp 50 degrees. Add chopped chocolate and mix for 3 mins.

Spoon into pastry cases, sprinkle with demerara sugar.

Decorate with baked cut out pastry star shapes, or sprinkle with icing sugar and salted caramel nuggets, or any topping of your choice.

Accessories you need

Spatula TM5/TM6
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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.