Deep brown chocolate tart filled with salted caramel chocolate ganache garnished with macadamia nuts
As seen in: Classic Thermomix Bakes

Thermomix Salted Caramel Chocolate Tart

by Tenina Holder
posted 02 Nov, 2018 (last updated 08 May, 2020)
  • Serves icon
    Serves
    12
  • Total Time icon
    Total Time
    1hr 30mins
  • Calories icon
    Calories
    477

A little goes a long way when it comes to this overwhelmingly chocolatey Salted Caramel Chocolate Tart, which is why it can yield up to 20 servings! If you like opulent desserts with rich flavors, this is recipe will change your life. Using the Thermomix, you can make both the pastry, and the dense, gooey filling. The salt and vanilla counterbalance some intensity of the dark chocolate, but don't be fooled – it's still a heavy hitter. Give yourself 2 hours total for this as cooling and setting times may vary.

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As seen in: Classic Thermomix Bakes

INGREDIENTS

  • Butter icon
    Butter
    5.29oz/150g (about ¾ cup)
    cubed
  • Dark chocolate icon
    Dark chocolate
    7.05oz/200g (about 1⅛ cups)
    crushed
  • Macadamia nuts icon
    Macadamia nuts
    as needed
    chopped
  • Raw cane sugar icon
    Raw cane sugar
    2.29oz/65g (about 4½ tbsp)
  • Vanilla bean paste icon
    Vanilla bean paste
    3 tsp (0.57oz/16g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Cocoa powder icon
    Cocoa powder
    1.23oz/35g (about ½ cup)
  • All purpose flour icon
    All purpose flour
    9.88oz/280g (about 2⅛ cups)
  • Egg yolk icon
    Egg yolk
    2 (1.41oz/40g)
  • Water icon
    Water
    0.51fl oz/15g (1 tbsp)
    cold
  • Brown sugar icon
    Brown sugar
    7.05oz/200g (about 1 cup)
  • Unsalted butter icon
    Unsalted butter
    3.53oz/100g (about ½ cup)
  • Single cream icon
    Single cream
    7.44fl oz/220g (1 cup)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)

METHOD

  1. Add raw cane sugar to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Mix - approx 10 sec, speed 10
  4. Then add butter, vanilla bean paste, sea salt, cocoa powder, all purpose flour, egg yolk and water to the TM5 bowl
  5. Blend - approx 6 sec, speed 6
  6. Scrape down sides of TM5 bowl
  7. Blend - approx 6 sec, speed 6
  8. Scrape down sides of TM5 bowl
  9. Transfer content of TM5 bowl to baking sheet
  10. Shape into a circle
  11. Refrigerate in fridge
  12. Pre-heat oven - 180°C
  13. Roll out pastry onto pie dish
  14. Cover with parchment paper
  15. Fill with pie weights
  16. Bake - 15 min, 180°C
  17. Remove pie weights
  18. Remove with parchment paper
  19. Bake until crispy - 5 min, 180°C
  20. Cool completely on round wire rack
  21. Add brown sugar, unsalted butter and vanilla bean paste to the TM5 bowl
  22. Cook - approx 8 min, 60°C, speed 2
  23. Then add single cream to the TM5 bowl
  24. Cook - approx 20 min, varoma, speed 2
  25. Then add sea salt to the TM5 bowl to taste
  26. Pour content of TM5 bowl into pie dish
  27. Refrigerate in fridge until set
  28. Add dark chocolate, single cream and vanilla bean paste to the TM5 bowl
  29. Cook - approx 4 min, 60°C, speed 1
  30. Scrape down sides of TM5 bowl
  31. Transfer content of TM5 bowl to pie dish
  32. Garnish with macadamia nuts
  33. Refrigerate in fridge until set
  34. Serve

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