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.
Serving Size pieces
Servings 6
- Amount Per Serving
- Calories 456
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 8.6g43%
- Cholesterol 155mg52%
- Sodium 49mg3%
- Potassium 176mg6%
- Total Carbohydrate 64.8g22%
- Dietary Fiber 2.1g9%
- Sugars 33.2g
- Protein 10.3g21%
- Calcium 8%
- Iron 13%
- Vitamin D 179%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.