Double Chocolate Tart with Praline

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

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 its 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 which is being updates as we speak! Watch this space, it is going to be a BIG book! Much bigger than the original. It may even rate getting printed! We will see. In the meantime, enjoy this one.

Are you following us on Instagram, Facebook, Pinterest and Twitter?

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

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 30 minutes until base is crisp. Cool completely.

6  

To make Filling, place all ingredients into Thermomix bowl and cook 4 min/70°C/speed 1. Pour into baked pastry base and refrigerate several hours.

7  

To make Butter Crunch Praline, 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 (150°C/305ºF on candy thermometer).

8  

Pour over onto a silpat mat, working quickly to spread. Sprinkle with chopped nuts and salt. Allow to cool completely before chopping into shards and placing on top of the tart. Add more roasted nuts and salt to the top of the tart is you wish.

9  

This is one of our amazing Insider recipes. Join us today and start cooking!

Find out more

More Sweets

That's all the recipes!

No more recipes to load