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?
White Chocolate Custard Fruit Tarts
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.
