Well it was inevitable…sooner or later I was going to try combining as much chocolate into one decadent dessert as humanly possible, and I believe this is the motherlode! Just check that your heart is still beating after a slice of this one. A chocolate shortcrust pastry (which frankly I could have eaten without proceeding any further), then a chocolate frangipane filling spiked with chocolate crust morsels, all smothered in ganache…and more ganache and more and more…stop it! Anyhoo, needless to say, we licked the plate clean and it is on a definite schedule for future appearances on our table.
Chocolate Frangipane Tart
NEED:
Pastry
120 grams unsalted butter cubed
80 grams caster sugar
1 large egg yolk
200 grams plain flour
50 grams dutch processed cocoa flour
1 teaspoon vanilla essence
iced water as needed
Frangipane Filling
120 grams blanched almonds
100 grams dark chocolate
120 grams unsalted butter cubed
100 grams caster sugar
dash almond essence
2 large eggs
Ganache
100 grams dark chocolate
80 grams cream
DO:
Pastry
Place the butter and sugar into Thermomix bowl and cream for 1 minute on speed 5. Scrape down sides of bowl if necessary.
Add egg yolk and a scoop of the flour and beat for 10 seconds on speed 7.
Add remaining ingredients and with lid in closed position, process on Interval setting until ball forms. Add water through hole in lid to help bring mix together.
Push into flan tin (with removable base) and place in freezer.
Trim edges and reserve excess.
Frangipane Filling
Place chocolate and nuts into Thermomix bowl and mill for 10 seconds on speed 8. Set aside.
Place butter, sugar almond essence into Thermomix and cream for 1 minute on speed 5, scraping down sides of bowl if necessary.
Add egg yolks and blend for a few seconds on speed 8.
Add chocolate and almond mix and incorporate on speed 5-6 until you have a pourable mixture.
Pour into frozen flan shell. Dollop extra dough throughout the top of the filling.
Bake on 170oC for around 45 minutes or until tart is set in the center. Cool.
Ganache
Place chocolate into clean TM bowl and chop for 10 seconds on speed 8.
Add cream and heat at 37oC for 2 minutes or until melted on speed 1.
Spread over cold flan.
Serve with fresh berries and coulis…(and cream and chocolate curls if you really seek a diabetic coma!)
Sound like another Death by Chocolate. Chocolicious!
Do the dollops of dough melt and give a crust to the pie? Looks like a little crisp layer below the ganache.
Yumola Teen!! Looks seductively delectable! Can’t wait till Christmas.
) I’ll get Lynne to make before hand too. Mmmmmmm chocolate!
Thermomixer-the chocolate crust bits make for little crunchy surprises as you eat the tart. The frangipane layer gets a little caramelized layer on it from it’s time in the oven….mmmnnn,
Stu-not a good one for anything but Christmas really, sinful!
Yyuuummmm!!! Will you be cooking this for the next bloggers’ meet (or just me?!)
Jenxx
soooo decadent… as i would say, this is a “cardiac-delight!” LOL..
I think I can taste it through your words! Looks scrumptious.
Hello tart. That looks great. I have my brownie pie post somewhere on the blog. Not as fancy as frangipane, which I LOVE but still yummified. I’ll have to give this a try.
So, how are you doing these mass mailings via foodbuzz. Give me a buzz. Thanks.
Goodness, you picked my favorite dessert, well anything with chocolate works for me, but this looks scrumptious!
hey, i’m tryign to do weightwatchers here tenina!! lol
That looks amazing!
That sounds like Death by Chocolate indeed, but what a way to go!
Guess What? TAG-you are it!!!
Check out Hoory! I’ve been tagged for the details. %-)
Looks like you just need to publish chocolate recipes and you’ll have admirers galore. We do appreciate your blog – great work
;D
Yes yes yes and yum yum yum.
[...] and chocolate and you really have the whole dessert ‘thang’ going on! I know this is a bit of recurring theme on this site, but just as there are no new stories, there are no new [...]
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