I have been what you might call frantic. I have to say that doing what I do is never dull, and blogging comes at the end of my day/week/month/ as appropriate. I am loving the whole interaction thing with you all on my Facebook Page and if you haven't stopped by, please do. I offer lots of fun/cooking tips/food ideas/humour and yes, soon will be adding giveaways, over there. (It's not like it's some place else…just click; do it!)
I have been playing around with dessert pies for a work project and this was a happy thought after an epic in the bin fail, that I had in the middle of the night (when all my best ideas arrive)! I hope you enjoy…but strictly at your own risk!
I suggest if you are dieting that this is not an ideal way to end your evening meal, however I have been told by a reliable source that if you eat it for breakfast, you will retain none of the calories, and doubly good, were you to stand up while eating it, you will actually lose weight…but don't quote me on that! Hope you 'LIKE'…go on…over there on Facebook!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 130 Gram Butter
- 1 lemon, zest, finely grated
- 50 Gram dark brown sugar
- 1 Teaspoon Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 160 Gram plain flour
- Pinch sea salt
- 50 Gram macadamias
- 50 Gram pistachios, shelled
- 50 Gram cashews
- 100 Gram Provenance Madagascar Chocolate 64% (Margaret River Chocolate), broken in pieces
- 40 Gram Valrhona cocoa
- 1 x 400 Milliliter tin of coconut milk
- 1 x 400 Milliliter tin of coconut cream
- 100 Gram sugar
- 1 Teaspoon sea salt
- 2 Teaspoon Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 80 Gram cornflour
- 400 - 500 Gram cream
- Chopped salted nuts or chocolate curls to garnish
Preheat oven to 180ºC on a fan forced setting.
Place butter, zest and sugar into Thermomix bowl and melt for 3-4 min/37ºC/speed 2.
Add remaining crust ingredients and blend for 15 sec/speed 6.
Press into deep sided flan tin with removable base. (I think around 23cm diameter.)
Bake for 18 minutes or until golden and fragrant. (This will depend on your Kleenmaid…or NOT…oven!)
Cool completely before pouring in filling.
Place chocolate into Thermomix bowl and mill for 8 sec/speed 8.
Add cocoa, coconut cream and milk, sugar, salt, vanilla and cornflour. Cook for 8 min/90ºC/speed 4.
Cook a further 3 min/100ºC/speed 3. Cool slightly before pouring into baked flan shell.
Press a piece of baking paper onto the surface of the filling completely eliminating any air pockets. Keep in fridge until ready to serve.
To serve, whip cream until stiff peaks form, top cold pie with swirls of cream and garnish with chocolate curls or chopped nuts….or both (you knew that was coming right?) I suggest using salted nuts for the topping as that little salt hit knocks back the sweetness and is just perfection in a pie!
That's all the recipes!
No more recipes to load