16 Oct Dark Chocolate Vanilla & Tonka Bean Tart

Posted at 21:35h in Chocolate, Dessert, KWV by


Dark Chocolate Vanilla & Tonka Bean Tart
Dark Chocolate Vanilla & Tonka Bean Tart
Print Recipe
We love everything about this dark delicious creation! The infusion of flavours from the rich chocolate, vanilla & tonka beans elevate all the flavours of the spicy dark brandy character. Use only the best ingredients for this tart and you are assured to deliver a showstopper for your festive table.
Servings Prep Time
12 slices 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 slices 30 minutes
Cook Time
60 minutes
Dark Chocolate Vanilla & Tonka Bean Tart
Dark Chocolate Vanilla & Tonka Bean Tart
Print Recipe
We love everything about this dark delicious creation! The infusion of flavours from the rich chocolate, vanilla & tonka beans elevate all the flavours of the spicy dark brandy character. Use only the best ingredients for this tart and you are assured to deliver a showstopper for your festive table.
Servings Prep Time
12 slices 30 minutes
Cook Time
60 minutes
Servings Prep Time
12 slices 30 minutes
Cook Time
60 minutes
Ingredients
  • 200 g chocolate biscuits
  • 50 g melted butter
  • 5 large eggs
  • 250 g castor sugar
  • 1 grated tonka bean
  • 25 ml vanilla bean paste
  • 400 g good quality 80% dark chocolate
  • 220 g Butter
  • 125 g castor sugar
  • 50 ml water
Instructions
  1. 100 degrees Celsius
  2. Line a 28 cm loose bottom cake tin or pastry tin with baking paper
  3. Crumb the cookies till fine in a blender or food processor and add the butter and compact into the tin making sure that the pastry is even on the bottom and sides - set to cool in the fridge
  4. Whisk the eggs and sugar in a stand mixer or with electric mixer until tripled in volume 10 to 12 minutes then add the grated tonka bean and vanilla paste
  5. Melt the chocolate and butter in a double boiler and slowly add to the egg mixture
  6. Make a sugar syrup with the castor sugar and water by placing it in a small pot and cooking until the liquid starts to thicken and bubble - gently add to the chocolate egg mixture until combined
  7. Spoon into the pastry casing and bake for 60 minutes at 100 degrees celsius - let the tart cool down completely - refrigerate for 20 minutes then slice and serve
  8. Notes: This tart keeps extremely well and can be stored in the fridge for up to a week - so excellent choice if you want to prepare your menu in advance Decorate with edible gold dust extra chocolate cookies and festive fun