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Double Chocolate Mint Ganache Tart on Cacao Pastry


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Ingredients

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Cacao Pastry

  • 2 tablespoons ground cocoa beans
  • 2 tablespoons cacao powder
  • 60 grams raw sugar
  • 250 grams white spelt flour
  • 130 grams Butter, cubed and chilled
  • 1 egg yolk
  • 1-2 tablespoons cold water
  • 1 egg white, reserved

White Chocolate Mint Ganache

  • 300 grams white chocolate, in pieces, (use good stuff - NOT compound!)
  • 150 grams thickened cream
  • 1 tablespoon Peppermint Essence
  • 6-10 drops Green Food Colouring (or spinach juice), (optional - we use Hullabaloo colours)

Dark Chocolate Mint Ganache

  • 300 grams dark mint chocolate, in pieces, (again, use good stuff - Lindt, Green&Blacks, Cocolo, etc are all good options)
  • 250 grams thickened cream
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Recipe's preparation

    Cacao Pastry with Crio Bru
  1. Mill Crio Bru, cacao powder & sugar for 10 seconds @ Speed 9.

  2. Add spelt flour and 'sift' for 10 seconds @ Speed 9.

  3. Add chilled butter and mix 10 seconds @ Speed 6 - until crumbs form.

  4. Add egg yolk and 1 Tablespoon cold water. Set lid to 'lock' position and bring together using the Interval Dough mode setting for 10-20 seconds, adding up to another 1 Tablespoon of water as needed.

  5. Form pastry dough into a disc, wrap and chill in the fridge for 10-15 minutes.

  6. Roll out pastry on Thermomat until approx 3mm thick disc. Place pastry into lined 22cm flan tin and press into base and edges. Trim excess pastry.

  7. Rest pastry-lined flan tin in fridge for 20-30 minutes while oven preheats to 180C. Line pastry with baking paper and fill with ceramic pastry weights or rice and bake for 10 minutes. Remove baking paper and weights/rice and bake for a further 10 minutes. Brush any cracks in pastry with reserved egg white and set aside to cool.

  8. White Chocolate Mint Ganache
  9. Place white chocolate pieces into clean & dry bowl and grate for 5 seconds @ Speed 8.

  10. Add thickened cream, peppermint essence and (optional) green food colouring. Cook 3 minutes @ 50 degrees @ Speed 3, scraping down sides as necessary. Cook for an additional 1-2 minutes @ 37 degrees @ Speed 3 if needed.

  11. Pour white chocolate mint ganache into cooled pastry and chill for 1 hour until set.

  12. Dark Chocolate Mint Ganache
  13. Place dark mint chocolate pieces into clean & dry bowl and grate for 5 seconds @ Speed 8.

  14. Add thickened cream and cook 3 minutes @ 50 degrees @ Speed 3, scraping down sides as necessary. Cook for an additional 1-2 minutes @ 37 degrees @ Speed 3 if needed.

  15. Pour dark chocolate mint ganache over white chocolate ganache and chill for 3 hours until set.

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Tip

(This recipe was based on a similar one that I saw in the January 2012 Australian Good Taste Recipe magazine)

You can substitute Crio Bru with raw cacao.


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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Comments

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  • Ok - I have TRIED and TRIED

    Submitted by Karyn@TheSplendiferousThermomix on 25. March 2012 - 18:02.

    Ok - I have TRIED and TRIED and TRIED to alter the ingredient list to NOT include the option of using spinach juice for green colouring as I did NOT use it in this recipe... but cannot seem to make the alterations save. Apologies. tmrc_emoticons.)

    Thermomix consultant on the Eyre Peninsula, SA


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