Double Chocolate Tart with Nutty Praline

Serves 10-12 Prep Time 3 hours   Cook Time 30 minutes   Rated:
by Tenina Holder

Possibly my favourite dessert recipe of all time. (That is a big call, you have to admit!) I know we don’t have all Thermomix technique here, but you can do it...seriously. Go on...give it a go, it will be your dessert fave too! The butter crunch toffee is worthy of it’s own page I am thinking. It is completely decadent and delicious as a crunchy treat, but put it atop the creamy chocolate filling...well, need I say more? Don’t wait. Plan the date.

This recipe also appears in ‘Whats for Dessert?’ the ebook and soon to be the printed book! Watch this space!

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Need

Do

1  

To make Chocolate Pastry, place sugar into Thermomix bowl and mill 10 sec/speed 10.

2  

Add remaining ingredients and blend 6 sec/speed 6. Scrape down sides of bowl and repeat until dough forms.

3  

Tip onto floured Silpat mat and bring together with hands. Form into flat disc, wrap and refrigerate for 30 minutes.

4  

Preheat oven to 180ºC and roll pastry slightly larger than size of tin you are using (23cm flan tin with removable base is ideal).

5  

Blind bake 15 minutes with baking paper & beans, remove paper & beans and bake further 5 minutes until base is crisp. Cool completely.

6  

To make Filling, place all ingredients into Thermomix bowl and cook 5 min/50°C/speed 1. Pour into baked pastry base and refrigerate several hours.

7  

To make Butter Crunch Praline Topping, place butter, sugar, water and vanilla into heavy-based saucepan and bring to a simmer on a medium heat (induction 6). Stir occasionally and continue to cook until it reaches hard crack stage (305ºF on candy thermometer).

8  

Pour over chocolate filling, working quickly to spread. Sprinkle with chopped nuts and salt. Allow to cool completely before serving.

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