Tenina.com's Chocolate Silk Pie



  1. Line the base of a 16cm springform tin with baking paper and set aside.

  2. Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes.

  3. With nuts still hot, place all crust ingredients into TM bowl and blend 10 sec/speed 8.

  4. Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)

  5. Filling; Place chocolate and butter into TM bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed.

  6. Either transfer to a mixing bowl or use your second TM bowl for remaining filling process.

  7. Place sugar, eggs and vanilla bean paste into clean, dry TM bowl and whip 10 min/60°C/Butterfly/speed 3.Remove Butterfly.

  8. Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.

  9. Pour into base and set for several hours (minimum of 3).

  10. 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.


I would never use a dark chocolate for this tart, it is just too much. So go with the dark milk, which pretty well suits all chocolate palates!

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