WELL, well, well, what do we have here? It is not very often that I find myself wishing I had a smaller piece of chocolate tart on my plate....but I have to say, be warned. If I can’t finish a serving, no one can. (Yes that is a challenge, but not for the faint hearted!)
This is so decadent, it is literally like eating a big ole slice of truffle, (check out the amount of chocolate used!) totally amazing, and quite possibly the richest dessert I have ever concocted. I loved it, and because of it’s richness, it will last for quite a while as you literally can only inhale a sliver at a time....either last for ages, or it will feed literally an entire restaurant full of patrons. SO great for Christmas entertaining. (Sorry to mention the C word so early, but we are fast approaching, you realise that right?)
Can I just mention whilst we are on the topic of Christmas, that I have a new ebook in store, Merry Christmix TOO, chock full of amazing recipes to help you through the season with sanity and great food. There are gifts galore, so if you are one of those lovelies who give away beautiful foodie gifts (love those sorts of friends) then get it organised. Heaps of ideas here, plus of course, starters, mains, amazing salads, some easy meals for when it all gets too much, some killer desserts that are impressive without the stressive! So get on over there and get your copy, delivered calorie free, straight to your inbox for drooling!
(Don’t say I never give you anything!!)
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- 80 g pecans
- 120 g walnuts
- 85 g light muscovado sugar
- 80 g butter
- Generous Pinch Pink Salt Flakes BUY
- 1 tsp Vanilla - Bean Paste BUY
- 600 g Chocolate - Callebaut 53% dark in pieces BUY
- 1 tbsp Crio Bru granules (optional)
- 120 g unsalted butter
- 180 g golden caster sugar
- 6 large eggs (70g each minimum)
- 2 tsp Vanilla - Bean Paste BUY
- 120 g pure cream
- 350 g whipping cream
- 1 tbsp sugar
- Chocolate shavings for garnish (optional)
Line the base of a 16cm springform tin with baking paper and set aside.
Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes.
With nuts still hot, place all crust ingredients into TM bowl and blend 10 sec/speed 8.
Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)
Filling; Place chocolate, Crio Bru and butter into TM bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed.
Either transfer to a mixing bowl or use your second TM bowl for remaining filling process.
Place sugar, eggs and vanilla bean paste into clean, dry TM bowl and whip 10 min/60°C/Butterfly/speed 3. Remove Butterfly.
Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
Pour into base and set for several hours (minimum of 3).
Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 and pipe or spread on top of filling. Garnish with chocolate shavings if desired.