Ingredients
12 slice(s)
Chocolate Pastry
- 125 g Butter
- 125 g caster sugar
- 220 g plain flour
- 20 g cocoa
- 1 egg
- 2 teaspoon water
White Chocolate Custard Filling
- 200 g cream
- 100 g Butter
- 1 teaspoon vanilla essence
- 1/2 orange, finely zested
- 200 g white chocolate
- 2 eggs
- 2 egg yolks
- 100 g caster sugar
Cherry Topping
- 200 g frozen cherries
- 50 g caster sugar
- 1 1/2 teaspoon Gelatine powder
- 20 g Boiling water
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6
1h 40min
Preparation 45minBaking/Cooking -
7
medium
Preparation -
8
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Recipe is created for
TM 5
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!
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Recipe's preparation
1. Preheat oven to 180C.
2. Place butter, suagr, flour, cocoa, and egg into bowl. Mix 15-20 sec/sp5.
3. Scrape sides of bowl and mix again 20 sec/sp5, adding water as needed. Do not over mix.
4. Knead lightly on Thermomat. Wrap and refridgerate for 20min.
5. Roll out to a thinkness of about 3mm and line a greased 20cm deep tart tin or 25cm shallow tart tin.
6. Refridgerate for 10min.
7. Prick base of tart with a fork, before blind baking for approx 15min, or until edges are cooked.
8. Remove baking weights and return to oven for a further 5 min or until base is cooked.
1. Preheat oven to 150C.
2. Heat cream, butter, vanilla and orange zest for 4min/temp 100/sp4.
3. Add white chocolate and mix 1min/sp4 until the chocolate is melted. Remove and set aside.
4. Wash and dry bowl, insert butterfly whisk. Add castor sugar, eggs and yolks and whisk 2min/sp3.
5. Set to sp3 and gradually poor cream/chocolate mixture into the eggs. Once combined strain through a sieve.
6. Pour filling into baked chocolate pastry case.
7. Bake for 40min or until filling is set.
1. Add cherries and sugar and heat 5min/temp70/sp4.
2. Combine gelatine with boiling water and stir until dissolved.
3. Add gelatine mixture to hot berries and mix sp3/10sec. Then increase to sp9 and puree.
4. Pour through a sieve and then pour over the tart.
5. Refridgerate until set.
Chocolate Pastry
White Chocolate Custard Filling
Cherry Topping
Accessories you need
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Butterfly
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Tip
This recipe makes a large tart so you can either use a deep (5cm) tart tin 20cm round or a larger shallow tin. If using the shallow tin I suggest reducing the cooking time for the filling by 5-10 min.
You could replace the cherries with raspberries for an alternative topping.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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