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.
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Need
-
Chocolate Pastry
- 65 Grams raw sugar
- 150 Grams butter cubed BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
- 35 Grams cocoa powder BUY
- 280 Grams bakers or strong flour
- 2 egg yolks
-
Filling
- 200 Grams chocolate dark, in pieces BUY
- 200 Grams cream
- 50 Grams coconut sugar or brown sugar
- 1 Teaspoon vanilla bean paste BUY
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Butter Crunch Praline Topping
- 100 Grams butter cubed BUY
- 100 Grams raw caster sugar BUY
- 2 Teaspoons water
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams Brazil Nuts and macadamia nuts, dark roasted, roughly chopped
- pink salt flakes to finish BUY
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
