THERMOMIX ® RECIPE

1 Cherry and White Chocolate Tart

Recipe's preparation

Chocolate Pastry

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.

White Chocolate Custard Filling

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.

Cherry Topping

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.