Triple Choc Whammy

by Tenina Holder

Well it was inevitable...sooner or later I was going to try combining as much chocolate into one decadent dessert as humanly possible, and I believe this is the motherlode! Just check that your heart is still beating after a slice of this one. A chocolate shortcrust pastry (which frankly I could have eaten without proceeding any further), then a chocolate frangipane filling spiked with chocolate crust morsels, all smothered in ganache...and more ganache and more and more...stop it! Anyhoo, needless to say, we licked the plate clean and it is on a definite schedule for future appearances on our table.

Chocolate Frangipane Tart

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  • Pastry
  • 120 Grams Unsalted Butter cubed BUY
  • 80 Grams caster sugar
  • 1 large egg yolk
  • 200 Grams plain flour
  • 50 Grams premium quality cocoa
  • 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
  • Iced water as needed
  • Frangipane Filling
  • 120 Grams blanched almonds
  • 100 Grams Chocolate dark BUY
  • 120 Grams Unsalted Butter cubed BUY
  • 100 Grams caster sugar
  • Dash of almond essence
  • 2 large eggs
  • Ganache
  • 100 Grams Chocolate dark BUY
  • 80 Grams cream





Place the butter and sugar into Thermomix bowl and cream for 1 minute on speed 5.


Scrape down sides of bowl if necessary.


Add egg yolk and a scoop of the flour and beat for 10 seconds on speed 7.


Add remaining ingredients and with lid in closed position, process on Interval setting until ball forms. Add water through hole in lid to help bring mix together.


Push into flan tin (with removable base) and place in freezer.


Trim edges and reserve excess.


Frangipane Filling;


Place chocolate and nuts into Thermomix bowl and mill for 10 seconds on speed 8. Set aside.


Place butter, sugar almond essence into Thermomix and cream for 1 minute on speed 5, scraping down sides of bowl if necessary.


Add egg yolks and blend for a few seconds on speed 8.


Add chocolate and almond mix and incorporate on speed 5-6 until you have a pourable mixture.


Pour into frozen flan shell. Dollop extra dough throughout the top of the filling.


Bake on 170oC for around 45 minutes or until tart is set in the center. Cool.




Place chocolate into clean Thermomix bowl and chop for 10 seconds on speed 8.


Add cream and heat at 37oC for 2 minutes or until melted on speed 1.


Spread over cold flan.


Serve with fresh berries and coulis...(and cream and chocolate curls if you really seek a diabetic coma!)

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