- 100 grams Butter
- 35 grams icing sugar
- 250 grams plain flour
- 1/4 teaspoon Vanilla Paste
- 125 grams full cream
- 300 grams Dark cooking chocolate
- 2 eggs
- 2 tablespoon castor sugar
- 1 teaspoon vanilla
1h 10minPreparation 40minBaking/Cooking
8Recipe is created for
TM 5Please 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!
put all ingredients into tm bowl and mix for 10 seconds speed 6, scrape down and repeat if necessary. turn out onto gladwrap, roll into ball and refridgerate 30 minutes
roll between two sheets of baking paper to fit 22 cm loose bottom tin to blind bake. Line pastry with baking paper, then baking beans. Bake at 170 degrees for 12-15 minutes
Add cream to bowl, 2 minutes 70 degrees speed 2. Add chocolate and mix 30 seconds 50 degrees speed 2 until melted. Add eggs and vanilla and sugar and blend for 15 seconds speed 3 or 4 until combined. Pour filling into baked tart shell. Bake 160 degrees 15 to 20 minutes or until filling just set around the edges. (mixture will firm as it cools). stand on a rack to cool.
Can add 3/4 cup chopped walnuts to mixture before baking
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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