This Thermomix Chocolate Tart is rich and creamy and decadent. It makes the perfect dinner party dessert.
With a delicious sweet shortcrust pastry and silky smooth chocolate filling, this is one of my favourite desserts to make for a dinner party.
It is the perfect sweet ending to any meal. And who doesn't love chocolate?
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Ingredients
There are two parts to this chocolate tart recipe: the shortcrust pastry and the chocolate filling.
Sweet Shortcrust Pastry
You can totally cheat and buy a pastry case or shop-bought pastry, but I really encourage you to try making your own.
Making homemade pastry is so easy in the Thermomix and it is definitely worth the extra effort. It is way more rewarding and tastes so much better.
You will need the following store cupboard ingredients:
- Sugar
- Butter - straight from the fridge is best
- Plain flour
- egg
- salt
- vanilla extract
Chocolate Filling
- Thickened cream
- Milk
- Chocolate - I use 70% chocolate for a lovely rich flavour and silky finish. If you find it too intense you could opt for a lower cocoa content, or add half milk chocolate instead.
- Sugar
- Salt
- Eggs
How to make sweet shortcrust pastry
If you haven't tried making pastry in the Thermomix then you have to give it a go. It's really very easy and I promise you, this shortcrust pastry is better than any you will buy.
To make the actual pastry, all you need to do is mill the sugar in the Thermomix bowl, then add all the other ingredients and mix for 30 seconds.
Once you have made the pastry, tip it out onto a floured surface, bring it together with your hands and shape it into a flattened disc. Do this quickly - pastry does not like to be handled too much.
Now wrap it in plastic wrap or an airtight plastic bag and chilli it in the fridge for at least 30 minutes.
Making the filling
Making the filling is very quick and easy thanks to the Thermomix.
Firstly grate the chocolate in the Thermomix and set it aside. There is no need to clean out the bowl but use a spatula to remove as much of the chocolate as possible.
Next add the cream and milk and warm it for 3 minutes before returning the chocolate to the bowl and stirring it through until it melts and makes a smooth chocolatey mixture.
Then stir in the sugar and salt, followed by the eggs. It is now ready to bake in the pastry case.
Making the Tart
Before you start, you will need to pre-heat your oven and place a baking sheet in the oven to heat. You will place the tart on this to help prevent the bottom of the crust getting soggy. It also makes it easier to transfer the filled tart into the oven.
You also need to grease and flour your tart tin. A 10 or 11 inch tart tin (25-27cm), with a removable base is best.
Once you are ready to make the crust, take your pastry from the fridge and roll it out on a floured surface.
Roll it out so that it is large enough to fill your tart tin - remember to leave enough extra on the edges to go up the sides and have a little overhang.
Tip: bake the tart with an overhang of pastry. You can break this off easily once it is baked and it will give you a neat edge.
Press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes.
Now take a fork and prick the base all over - again this will prevent air bubbles.
Place the tart case on the baking sheet you put in the oven and bake it for 15 minutes. Remove from the oven and allow it to cool before adding the filling.
Tip: You can make the crust the day before and store in an airtight bag or wrapped in plastic wrap on the counter overnight - or in the fridge for several days. This is helpful for dinner parties if you want to get ahead on preparation.
Once cooled, pour the filling into the pastry case, and bake in the oven for 25 minutes. Allow it to cool in the tin.
Decorate with shaved white chocolate and berries, or pipe on some whipped cream and top with grated chocolate.
FAQs and Top Tips
Yes you can make the pastry ahead of time and keep it in the fridge for two to three days. You will need to leave it out of the fridge for around 30 minutes before you can roll it.
You can make and bake the crust and store it in an airtight bag or wrapped in plastic wrap on the counter overnight - or it will keep in the fridge for several days until you are ready to fill it.
Yes you can freeze the baked tart crust for up to 1 month. Wrap it in plastic wrap and seal in a freezer bag.
Yes you can freeze pastry dough. Wrap it in plastic wrap and put in a freezer bag for up to 3 months. When you’re ready to use it, defrost it in the fridge overnight or up to 24 hours.
You can freeze the whole tart or any leftovers for up to 1 month. Wrap it in plastic wrap and seal in a freezer bag. Defrost it in the fridge overnight.
This tart will store in the fridge for up to 5 days.
Love Chocolate? You will also love these Thermomix recipes:
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Thermomix Chocolate Tart
Equipment
- Rolling Pin
- Tart Tray with Removable Bottom
Ingredients
For the Shortcrust Pastry
- 100 g sugar
- 200 g butter chilled
- 370 g plain flour
- 1 egg
- pinch salt
- 1 teaspoon vanilla extract
For the Filling
- 280 g dark chocolate 70% cocoa is best
- 220 g thickened cream
- 120 g milk
- 40 g caster sugar
- pinch salt
- 2 eggs
Instructions
For the Shortcrust Pastry
- Place the sugar in the Thermomix Bowl. Mill for 10 seconds / speed 10.
- Chop the butter into pieces and add to the bowl with the flour, egg, salt and vanilla extract. Mix for 30 seconds / speed 5.
- Turn out onto a floured surface and quickly bring it together with your hands. Shape into a flattened disc.
- Wrap the pastry in plastic wrap or place in an airtight plastic bag and chill in the fridge for at least 30 minutes.
- Once ready, pre-heat the oven to 180C / 350F. Place a baking sheet into the oven. Prepare your tart tin by greasing and flouring.
- On a floured surface, roll out your pastry to slightly larger than the size of your tart tin. Remember to allow enough to go up the sides of the tin and for some overhang.
- Place the pastry into the tart tin, being careful to press it firmly into the tin base and sides. This will help prevent air bubbles when it bakes. You can let the pastry overlap the edges slightly - you can break it off easily once it is baked and it will leave a neat edge .
- Now take a fork and prick the pastry base all over - again this will help to prevent air bubbles.
- Put the tart tin onto the pre-heated baking sheet and bake for 15 minutes. Set aside to cool. Meanwhile make the chocolate filling.
- Reduce the oven temperature to 160 C / 320 F.
Chocolate Filling
- Add the chocolate to the Thermomix bowl. Grate for 5 seconds / speed 6. Set aside. No need to rinse the bowl but use a spatula to remove as much chocolate as possible from the bowl.
- Add cream and milk to the bowl. Warm for 3 minutes / 100 degrees / speed 1.
- Return the chocolate to the bowl. Mix for 1 minute /speed 2 or until smooth.
- Add sugar and salt. Mix for 10 seconds / speed 2.
- Add eggs. Mix for 30 seconds / speed 3.
- Pour chocolate filling into the cooled tart case. Bake in the oven for 25 minutes at 160 C / 320 F.
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