Featured in the ‘Travelling with Thermomix’ cookbook, this delicious recipe for Chocolate Pie is taken from
the France section. The thin hazelnut and pastry layer blends perfectly with the chocolate topping that
gently melts in your mouth.
80g butter, cut in pieces
Place hazelnuts into mixing bowl, pulverise 10 sec/speed 9.
Add butter, sugar, egg and flour, knead 30 sec/speed 5. Form dough into a ball, place into a bowl, cover and allow dough to rest in fridge for 30 minutes.
Pre-heat oven to 180ºC.
Roll out dough into a circle (approx 26cm), place in buttered, floured tartlet form (24cm). Prick dough with a fork, cover with baking paper, scatter dried peas (or similar) over baking paper and bake in preheated oven at 180ºC for 15 minutes. Remove dried peas and baking paper from pre-baked pastry, turn oven temperature down to 120ºC.
200g dark chocolate, (50% cocoa) cut into pieces
2 egg yolks
Place chocolate into mixing bowl, grate 6 sec/speed 8.Add cream, melt 6 min/90ºC/speed 2.
Add egg yolks and sugar, mix 1 min/speed 3.
Pour filling over pre-baked pastry. Bake at 120ºC for 30-35 minutes; Allow to cool before serving.