As it’s been school holidays here in Australia, it’s taken me over a week to get back to posting my Chocolate Tart Filling! Here it is, and in time for Easter. Though I suspect with chocolate eggs everywhere, a different filling may be more appropriate.
220g dark chocolate, I used Cadbury Old Gold 70% cocoa which gave it a very chocolatey semi sweet/ bitter flavour. More of an adult taste. My hubbie loves Old Gold chocolate so I tend to use it a lot in my recipes. I usually use the Cadbury Original Old Gold, but for something different used 70% cocoa this time. Hubbie loved it. Kids found it not sweet enough. Essentially you could use any chocolate. Dark chocolate imparts a more chocolate flavour. However that being said, I think next time I will try a milk chocolate just to see how it turns out. I will let you know!
300g thickened cream
1 teaspoon vanilla bean paste,
2 eggs, lightly beaten.
Preheat oven to 160 degrees fan forced or 180 degrees conventional oven.
Place chocolate, broken into small pieces, into TM bowl and grate for 5 to 10 seconds on speed 8. Add cream and vanilla paste. Cook for 2 minutes, 50 degrees, speed 3. Pour a small amount of chocolate mixture into beaten eggs, mix well and then add back into chocolate mixture in TM bowl. Mix on speed 6 for 5 to 10 seconds until combined well.
Pour into prepared pastry shell and bake in oven for 18 to 25 mins .
Note; this recipe has no added sugar which I love . However if you prefer to add some caster sugar at the same time as adding the cream this will be fine. How much sugar you add will depend on your tastes. If I made this tart for children I would definitely add some sugar.
I sprinkled icing sugar ( confectioners sugar) lightly on tart/s before serving. A spoonful of icing sugar put in a sieve and sieved over tart lightly. Voila . Bon appetit.
Macadamia nut pastry, ready to be baked blind. Lined with baking paper and rice .
Mmmmmmm, clearly I need to press that baking paper and rice into the corners! Otherwise my pastry shell isn’t going to have much depth and the sides are going to slip down in the cooking process! Tut tut me!
Delicious buttery nut pastry, easily created in the Thermomix! Enjoy!
50 g Macadamia nuts. I used raw , unsalted.
50 g white sugar
185 g plain flour
125 g cold, unsalted butter, cut into cubes.
1 medium egg yolk.
Process macadamia nuts in TM bowl for 10 sec speed 8.
Add white sugar and process a further 5 to 10 seconds, speed 8
Add plain flour , mix all together, 3 sec, speed 5.
Add butter and combine for 5 sec, speed 5 until mixture resembles breadcrumbs.
Add egg yolk, put in closed lid position and knead on interval speed for 20 to 30 seconds.
Turn onto lightly floured Thermomat or clean surface and gently knead to form a smooth ball. Flatten slightly, wrap in plastic or Thermomat and put in fridge for at least 30 minutes.
Preheat oven to 160 degrees fan forced, 180 degrees conventional oven.
Remove from fridge and on a lightly floured surface knead lightly to soften slightly. Utilising a lightly floured rolling-pin, begin flattening pastry to approximately 3 mm thickness. Frequently lift and move pastry to change position so pastry is evenly rolled all over and frequently lightly flour surface to prevent pastry sticking. Transfer to a lightly buttered prepared tin. I usually grease the tin with melted butter. This pastry didn’t transfer well to the tin, so I had to transfer it in pieces and put it together in the tin. Importantly, carefully make sure sides go down snugly into corners at base to give pastry shell a nice deep shape and prevent sides shrinking down too much in cooking process
Line dough with baking paper and put rice or baking weights onto baking paper . Ensure rice or weights are distributed all over and in corners to give pastry shell a good deep shape when cooked!
Bake in oven for 10 mins , remove baking paper and weights/ rice , and return pastry shell to oven for a further 10 mins or until sides are lightly brown and pastry doesn’t look moist anymore.
Now, it’s almost ready to be filled with chocolate! Or whatever filling you choose. This time I’m filling it with a chocolate filling which will then be baked in oven. Therefore, it is necessary to put an egg wash over the baked pastry shell at this point, while shell is still hot/ warm. An egg wash prevents the liquid filling from leaking out of the crust whilst in oven.Egg wash is simply a beaten egg with a drop or two of milk. Brush it all over the cooked pastry shell, sides, corners, all over!
Hubbie and I celebrated 21 years of wedded bliss yesterday, April 4! So, to mark the occasion I made chocolate tarts in a macademia nut pastry. Accompanied with a bottle of Verve Cliquot , it was an most enjoyable and relaxing evening!