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


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


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


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


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


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.


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).


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

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