Cherry and White Chocolate Tart by Jen Hanna. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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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

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6

1h 40min

Preparation 45min

Baking/Cooking
7

medium

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
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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.

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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 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.