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Cherry and White Chocolate Tart


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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
  • 6
    1h 40min
    Preparation 45min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    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

    Chocolate Pastry
  1. 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.

  2. White Chocolate Custard Filling
  3. 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.

  4. Cherry Topping
  5. 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.

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Accessories you need

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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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