Triple Chocolate Frangipane Tart

Name: Thermomix recipe: Triple Chocolate Frangipane Tart
Prep time: 20 min
Cook time: 40 min
Ingredients: 120 Grams unsalted butter cubed; 80 Grams raw caster sugar; 1 egg yolks large; 200 Grams bakers or strong flour; 50 Grams premium quality cocoa; 1 Teaspoon vanilla bean paste; Iced water as needed; 120 Grams Blanched Almonds; 100 Grams chocolate dark, in pieces; 120 Grams unsalted butter cubed; 100 Grams raw caster sugar; Dash of almond extract; 2 egg yolks; 100 Grams chocolate dark; 80 Grams cream

Serves 6-8 Prep Time 20 minutes Cook Time 40 minutes Rated: Print

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Since way before my days as a recipe developer I was a chocolate lover, and I think this dessert has been around longer than I can remember, but here it is a bit more elegant, with an ingredient tweak or two and of course it is great for feeding a lot of people plus pretty impressive as well.

I have loads of chocolate tart desserts on this site and throughout my published works. I always recommend using Callebaut chocolate as a great base chocolate. I enjoy eating Bean to Bar chocolate bars, (but I am also pretty fond of a few Callebaut callets in passing here and there!)

Have you tried any of these beauts?

Almond Chocolate Tart

Salted Caramel Chocolate Tart

White Chocolate Custard Fruit Tarts

Choc Mint Ganache Tart

Double Chocolate Tart with Praline

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Need

Pastry
120 Grams unsalted butter cubed BUY
80 Grams raw caster sugar BUY
1 egg yolks large
200 Grams bakers or strong flour
50 Grams premium quality cocoa
1 Teaspoon vanilla bean paste BUY
Iced water as needed
Frangipane Filling
120 Grams Blanched Almonds Recipe
100 Grams chocolate dark, in pieces BUY
120 Grams unsalted butter cubed BUY
100 Grams raw caster sugar BUY
Dash of almond extract
2 egg yolks
Ganache
100 Grams chocolate dark BUY
80 Grams cream

Do

1: Pastry;
2: Place the butter and sugar into Thermomix bowl and combine 6 sec/speed 6.
3: Add remaining ingredients and combine 10 sec/speed 6.
4: Push into flan tin (with removable base) and place in freezer for 20 minutes or longer.
5: Trim edges and reserve excess.
6: Frangipane Filling;
7: Without cleaning the bowl, place almonds and chocolate into Thermomix bowl and mill 10 sec/speed 8. Set aside.
8: Place butter, sugar almond extract into Thermomix and blend 20 sec/speed 6, scraping down sides of bowl if necessary.
9: Add egg yolks and blend 5 sec/speed 8.
10: Add chocolate and almond mix and blend 3 sec/speed 6.
11: Pour into frozen flan shell. Dollop the trimmed extra dough throughout the top of the filling.
12: Bake on 170°C for 35-40 minutes or until tart is set in the centre. Cool completely before finishing with ganache.
13: Ganache;
14: Place chocolate into clean Thermomix bowl and chop 10 sec/speed 8.
15: Add cream and warm 2 min/50°C/speed 1. Blend 30 sec/speed 7.
16: Spread over cold flan. Finish off with a few pink salt flakes if desired.
17: Serve with whipped cream or ice cream or garnish with berries if you wish.

Served with

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!