White Chocolate Tart with Caramel Sauce and Fresh Cherries by Mrs_Clapp. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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White Chocolate Tart with Caramel Sauce and Fresh Cherries

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Ingredients

10 piece(s)

Pastry

150 grams plain flour
50 grams icing sugar
2 tablespoons cocoa powder
80 grams cold unsalted butter, cubed
1 --- egg

Filling

400 grams Cadbury white chocolate
600 --- thickened cream
2 --- eggs, lightly beaten

Topping

250 grams cherries fresh or frozen
300 --- Pure Cream (thin)
100 grams brown sugar

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6

1h 35min

Preparation 1h 0min

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
Afternoon tea Baking Dessert Everyday Gluten free Tart

Recipe's preparation

Pastry

Add the flour, cocoa and icing into the jug and mix on speed 3 for 10 sec.

Add butter and mix on speed 6 for 20 sec

Add 1 egg and combine until the mixture comes together. 20 seconds speed 2-3

empty pastry onto a thermomat or lightly floured surface. Wrap in thermomat or cling wrap and refrigerate for 30minutes.

Once pastry has chilled for 30 minutes. Roll out on a floured surface or thermomat and place into a tart tin. Remove excess pastry. Place pastry back into the fridge for another 30 minutes.

In the meantime, Preheat oven to 190 degrees. Before placing pastry into the oven, prick with a fork. Blind bake for 8-10 minutes or until pastry is crisp. Once cooked, reduce oven temperature to 160 degrees.

Filling

Break up white chocolate and place into the jug with 600ml of thickened cream. Melt chocolate for 4 minutes, 100 degrees, speed 4.

When cool, add 2 eggs to the jug. Stir for 10 seconds speed 2.

Pour filling into prepared tart tin and bake for 30 -35 minutes. The filling should have a wobble to it when done.

Caramel Sauce

While tart is baking,

add 100g brown sugar to the jug with 300ml of pure thin cream. Set thermomix to Varoma for 12 minutes speed 2.

End Product

Once tart has cooled,

pour fresh or frozen cherries ontop on the tart. Drizzle caramel sauce over the cherries.

Serve straight away.

Accessories you need

Varoma
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Spatula TM5/TM6
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Tip

Pastry was a little sticky, so rolled it between two sheets of greaseproof paper.

Also made a second tart gluten free for a friend by substituting regular plain flour for gluten free flour. The rest of the ingredients are gluten free!

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.