Tenina.com's Triple Chocolate Frangipane Tart



  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 TM 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.

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