Chocolate Tart Filling , Thermomix

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.

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!





Raspberry Curd Tart

After baking the Thermomix Almond Pastry, I decided to fill it with Raspberry Curd

For Raspberry Curd, you will need,

300g Raspberries. I used frozen and thawed them first.

zest and juice of 1 lemon.

6 egg yolks

110 g butter, cut into cubes

170 g sugar , or perhaps a little less if you prefer. It was quite sweet with 170 g sugar, but tasted very nice. However next time I will try using a little less sugar.

3 teaspoons water.

Place raspberries and water in TM bowl and cook for 2 mins, temperature 60, speed 1, to allow juices to erupt.

Add all remaining ingredients. Juice of 1 lemon usually equates to 2 or 3 tablespoons of lemon juice.

cook for 10 mins, 80 degrees, speed 3. Voila, delicious.

I topped my tart with fresh raspberries. Even those who don’t like raspberries enjoyed it. I think because it was quite sweet, even my children enjoyed it. Having said it is quite sweet, it is not too sweet, the taste of raspberries well and truly comes through.


Thermomix Almond Pastry

I found this recipe on the Thermomix community recipe site and it worked really well.

3og white sugar,

30 g almonds. Blanched or raw with skin on. I used raw with skin on

210g plain flour

130 g cold unsalted butter, cut into cubes

1 medium egg yolk.

pinch salt

2 tablespoons of chilled water.

Put sugar and almonds in TM bowl and mill 10 sec speed 10. Scrape down sides.

Add flour,salt and butter. Process for 6 seconds speed 6 until resembles bread crumbs.

Add egg yolk and water. Turn to closed lid position and knead on interval speed for 20 to 30 seconds.

Turn on to lightly floured Thermomat or flat surface, gently knead to a ball and cover in plastic or Thermomat and put in fridge for at least 30 mins.

Turn onto lightly floured Thermomat or surface and gently knead just to soften before rolling flat with rolling pin to fit tart tin. Move dough to allow it to be flattened evenly and frequently lightly dust surface to prevent sticking.

Put into tart tin and press down at side corners to prevent sides of pastry shrinking in oven.

Cover with baking paper and rice or baking weights and bake in a 160 degree fan forced or 180 conventional oven for 10 mins. Remove paper and rice/weights and cook for a further 10 mins or until side are slightly golden brown and base is dry, ie not moist.

Check out my post on Pate Sucree, it has some more pastry baking tips!









Custard Biscuits.


I found this recipe for custard biscuits on I love custard flavour so thought I’d utilise it to experiment with my new cookie stamps. I have adapted it to the Thermomix.

250g softened butter, cut into cubes.

90g pure icing sugar,

3/4 teaspoon vanilla paste or I teaspoon vanilla extract, I used the paste.

220g plain flour

75g custard powder.

Preheat oven to 180degree C and line two baking trays with baking paper.

Put butter, icing sugar and vanilla in TM bowl and mix on speed 5 to 6 for 1 min or until well combined. It may be necessary to open lid and scrape down sides with spatula and then mix for a further 20 to 30 seconds.

Add flour and custard powder and turn to closed lid position and pulse on turbo 2 times until mixture comes together. Don’t over mtribe cause then biscuits won’t have a fine texture.

Roll into balls about size of walnuts and put onto prepared baking trays, a couple of inches apart.

I tried stamping them at this stage but the mixture was too soft and sticky and just stuck to the cookie stamp. So I put them into the fridge for 30 mins and then tried again, this time putting the cookie into a little plain flour to stop sticking. This worked much better.

Then into the oven for 12 mins or until lightly brown.

I think next time I may experiment with this recipe using less butter! Perhaps 220g instead of 250g. Although the stamped words held their shaped reasonably well , perhaps less butter may be better. ( and for health reasons too- we could all use less butter/ fat in our diets!)