Thermomix Chocolate Tart

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This Thermomix chocolate tart is almost forbidden it is that good. The sea salt really complements the taste of the chocolate and deepens its flavour. Simple recipe for a perfect dessert. Just like the great movie classic, chocolate tart is absolutely fabulous. The creamy ganache topping is well balanced by its light and crispy short crust pastry shell. Add some salt and you almost feel like you are biting into salted caramel. It reminds me of those autumn days where I visited my favourite fun fair in Germany and picked up these salted caramel chocolate sweets. Such an amazing memory and its taste has really stuck with me up until today. This Thermomix chocolate tart is super easy to make and deserves a prime spot on the dinner table. What's your favourite chocolate recipe? Leave me a comment.

Ingredients

Chocolate Tart

  • 4 egg yolks
  • 200 g plain flour
  • 100 g unsalted cold butter
  • 80 g icing sugar
  • 1/2 tsp vanilla extract

Filling

  • 200 g dark chocolate
  • 200 g double cream
  • 1 pinch of sea salt flakes
  • 50 g unsalted butter

Instructions

  1. Place the egg yolks, plain flour, butter, icing sugar and vanilla extract in the mixing bowl. Mix 20 Sec. / Speed 6.
  2. If you don't have a Thermomix, place the egg yolks, plain flour, butter, icing sugar and vanilla extract in a medium bowl. Knead until you have a smooth pastry.
  3. Form into a ball. Wrap in clingfilm and chill for 30 minutes.
  4. Unwrap and place on a floured surface and roll out to fit a rectangular tart dish. Line the tart dish with the pastry and prick a few holes with a fork. Chill for another 30 minutes.
  5. Meanwhile, preheat the oven to 180C.
  6. Remove the dish from the fridge and fill with greaseproof paper and baking beans (If you don't have baking beans, use rice but make sure that the rice does not touch the pastry). Bake in the oven for 15 minutes. Then remove the beans and greaseproof paper and bake for another 5 minutes. Leave to cool entirely on a wire rack.
  7. To make the ganache, place the chocolate in the cleaned mixing bowl. Blitz 10 Sec. / Speed 8. Scrape down and add the double cream and butter. Melt 4 Min. / 50C / Speed 3.
  8. If you don't have a Thermomix, place the chocolate, chopped in small chunks with the double cream and butter in a small saucepan. Warm on medium heat while constantly stirring until you have a thick ganache.
  9. Pour in the cooled tart shell and sprinkle with the sea salt flakes. Leave to set in the fridge for at least 2 hours. Enjoy!

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10 Comments

  1. Ashleigh on May 19, 2016 at 7:22 am

    Please can you tell me how much sugar and salt in the ganache? These quantities are missing from the recipe and i’ve just cooled the pastry case.

    • admin admin on May 19, 2016 at 1:06 pm

      Hi Ashley I’ll amend the recipe it’s 2 tsp sugar and a good pinch of sea salt flakes 🙂 sorry those were some of my earlier recipes and I must have missed that 🙂

  2. Debbie on May 21, 2016 at 10:29 pm

    Can u add the thermomix directions for the ganache so i can do it all via thermomix pretty pretty please.
    The recipe is trending atm & i need a tmx dish for the world’s biggest morning tea this week. I think I think this one will kill it!!
    Thanks

    • admin admin on May 22, 2016 at 7:35 am

      Of course will do that now 🙂

    • admin admin on May 24, 2016 at 5:15 pm

      Hi Debbie, I have updated the recipe with the instructions! 🙂

  3. Lucy @ Globe Scoffers recipes on May 25, 2016 at 10:52 am

    This looks delicious!

    • admin admin on May 25, 2016 at 10:54 am

      Thanks 🙂

  4. Tina on May 23, 2017 at 6:39 am

    Can I freeze this tart?

    • admin admin on May 23, 2017 at 2:32 pm

      Of course 🙂 xx

  5. Clarice feldman on May 26, 2018 at 1:45 am

    After a long overnight rest in the refrigerator, the dough became malleable. The tart was a big hit. I think a note that the butter should first be frozen in bits might spead up the oastry coming together. The fillinf was divine.

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