This was truly awesome…thank you dearest Tweak Editing….Chris, our editor for For Foods Sake sent me this recipe and asked for a Thermo version…well here it is…absolutely amazing, and totally easy. Be amazed. Be prepared to make it again. Go to the gym so you can eat another piece with less guilt. Or not. But a second piece you will definitely have…trust me!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 60 Grams Raw Caster Sugar BUY
- 250 Grams Bakers or Strong Flour BUY
- 130 Grams Butter cubed BUY
- 2 Tablespoons Cocoa Powder BUY
- 1 Egg Yolks
- A little iced water
White Chocolate Filling
- 300 Grams Chocolate white callets BUY
- 150 Grams cream
- 1 Teaspoon Vanilla Bean Paste BUY
- 8-10 Drops doTERRA Peppermint Oil BUY
- 200 Grams Chocolate dark, in pieces BUY
- 200 Grams cream
To make crust, place sugar into Thermomix bowl and mill 10 sec/speed 10. Add flour and butter and blend 6 sec/speed 6.
Add remaining crust ingredients and blend 5 sec/speed 5 or until a ball is formed.
Press into 26cm pie or flan tin with removable base and place into freezer for around 30 minutes.
Preheat oven to 180ºC and line the crust with baking paper. Using pie weights, rice or beans, blind bake 15 minutes. Remove weights and cook further 10 minutes until fragrant and crust is well cooked.
TO make white filling place all ingredients into a clean, dry Thermomix bowl and melt 5 min/50ºC/speed 1. Scrape down if necessary and stir until all callets are melted.
Pour into cold baked pie shell. Place into fridge until well set.
Place Ganache ingredients into clean, dry Thermomix bowl and melt 5 min/50ºC/speed 2. Pour over filling and set completely before cutting into wedges to serve.