AuthorLe-ThermiqueCategoryDessertsDifficultyBeginnerFilling
- Place the chocolate chips in the mixing jar to chop.
Settings: Timer: 10 Seconds / Speed: 8
- Add in the milk, egg, sugar and corn flour and saute.
Settings: Timer: 8 Minutes / Speed: 4 / Temperature: 100°C
- Store in the refrigerator.
Crust
- Place in almond and press TURBO.
Settings: Timer: 4 Seconds
- Place the egg yolks, flour, butter, whipping cream and vanilla extract in the mixing jar to mix together.
Settings: Timer: 20 Seconds / Speed: 6
- Form into a ball. Wrap in cling film and chill for 30 minutes.
- Flour a surface, gather dough together and divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of 6 tart molds (11cm-diameter) with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill 30 minutes.
- Preheat oven to 180°C. Bake crusts until golden and cooked through, about 25 minutes.
Settings: Timer: 25 Minutes / Temperature: 180°C
- Pour in chocolate filling into the cooled tart shell and sprinkle with the grated chocolate and whipping cream or other favourite. Chill in the refrigerator for at least 2 hours.
6 servings
pieces
- Amount per serving
- Calories456
- % Daily Value *
- Total Fat 19g25%
- Saturated Fat 8.6g43%
- Cholesterol 155mg52%
- Sodium 49mg3%
- Total Carbohydrate 64.8g24%
- Dietary Fiber 2.1g8%
- Total Sugars 33.2g
- Protein 10.3g
- Calcium 8mg1%
- Iron 13mg73%
- Potassium 176mg4%
- Vitamin D 179mcg895%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Filling
- Place the chocolate chips in the mixing jar to chop.
Settings: Timer: 10 Seconds / Speed: 8
- Add in the milk, egg, sugar and corn flour and saute.
Settings: Timer: 8 Minutes / Speed: 4 / Temperature: 100°C
- Store in the refrigerator.
Crust
- Place in almond and press TURBO.
Settings: Timer: 4 Seconds
- Place the egg yolks, flour, butter, whipping cream and vanilla extract in the mixing jar to mix together.
Settings: Timer: 20 Seconds / Speed: 6
- Form into a ball. Wrap in cling film and chill for 30 minutes.
- Flour a surface, gather dough together and divide dough into 6 equal pieces. Form each piece into ball. Press 1 dough ball evenly onto bottom and up sides of each of 6 tart molds (11cm-diameter) with removable bottoms. Trim any excess dough. Pierce crusts all over with fork. Cover and chill 30 minutes.
- Preheat oven to 180°C. Bake crusts until golden and cooked through, about 25 minutes.
Settings: Timer: 25 Minutes / Temperature: 180°C
- Pour in chocolate filling into the cooled tart shell and sprinkle with the grated chocolate and whipping cream or other favourite. Chill in the refrigerator for at least 2 hours.