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My Chocolate Caramel Tarts are very popular (and so delicious!) but I thought I would try a larger version to serve for dessert after a dinner party. I wanted something with a chocolatey base. The base is actually made by using my Chocolate Teeny Teddies recipe.

This is delicious as is but especially when served with ice cream or whipped cream and raspberries. The raspberries cut through the sweetness.

I am currently working on a non tmx version of this recipe.

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Large Chocolate Caramel Tart

  • Serving Size: 10

  • Author: The road to loving my Thermo Mixer
  • Total Time: 60
Scale

Ingredients

Base

  • 80g butter, cubed
  • 2 tablespoons cocoa powder
  • 100g sugar
  • 40g maple syrup
  • 1/2 teaspoon vanilla bean paste
  • 170g plain flour
  • 65g self raising flour

Filling

  • 280g milk powder
  • 200g dark brown sugar
  • 2 tablespoons golden syrup
  • 100g butter
  • 180g water
  • 2 teaspoons of vanilla bean paste

Topping

  • 200g dark chocolate
  • 150g cream

Instructions

Base

  1. Preheat oven to 180 degrees.
  2. Line a tart tin, preferable one with a removable base.
  3. Place butter, sugar, maple syrup and vanilla into bowl.
  4. Melt at 100 degrees, speed 2 for 5 minutes.
  5. Add remaining ingredients.
  6. Mix on speed 3 for 45 seconds or until well combined.
  7. This will be a sticky, wet dough. If it isn’t for some reason – Bellinis and TM5 sometimes have issues – add a little water or extra honey to the mix. It firms upon cooling however.
  8. Remove dough from bowl. Be careful as this will be hot. Allow it to cool just slightly so you are able to work with it. Do not put it in the fridge or leave it too long as it will be harder to work with and become crumbly.
  9. Once dough is slightly cooled and easy to work with, roll out. When I roll, I lift and flip it over a few times whilst rolling to ensure its an even roll. Work gently and slowly when lifting and flipping.
  10. If your dough is sticky allow it to cool a little longer. You want a dough that is able to be lifted from the surface it is being rolled on.
  11. Lift dough carefully and place it in a greased tart tin. If it tears don’t worry as you can fill any gaps with leftover dough.
  12. Bake for 10 minutes.

Filling

  1. Place all ingredients into bowl.
  2. Cook at 90 degrees, speed 4 for 15 minutes
  3. Pour over base.
  4. Bake until golden brown. Approximately 18 minutes.
  5. Allow to cool.

Topping

  1. Melt dark chocolate and cream at 50 degrees on speed 2 for 4 minutes or until smooth.
  2. Pour over cooled tart ensuring the top is nice and smooth.
  3. Place into fridge to set.

Serving

  1. Cut tart with a hot sharp knife.
  2. Serve with ice cream or whipped cream and raspberries.

Disclaimer

Please do not copy or share my recipes in full elsewhere. Please share the recipe URL instead. Before commencing any recipe, please be sure to read and adhere to the user guides and safety manuals of your thermo mixer and/or other appliances used. Each appliance differs; therefore, the recipes and methods are to be used as guides only. Exercise caution and common sense in the kitchen at all times.

 

MAGAZINE-14

 

 

 

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