• Bosch corporate
 

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Chocolate Raisin Tart

Sweet Dough (Tart base)

  • 85 grams unsalted butter
  • 85 grams caster sugar
  • 150 grams flour
  • 1 egg yolk

Chocolate Brownie (Filling)

  • 75 grams unsalted butter
  • 50 grams dark chocolate
  • 113 grams mascavado sugar
  • 1 egg
  • 1 vanilla bean, only use vanilla seeds
  • 25 grams all purpose flour
  • 25 grams cocoa powder
  • 2 grams baking powder
  • A pinch of sea salt
  • 60 grams golden raisins

Chocolate Ganache

  • 75 grams dark chocolate
  • 75 grams whipping cream

1. Pre-heat oven to 180˚C.

Sweet Dough

2. Grease baking tin (35cm x 11cm x 3cm).
3. Add all ingredients into the MUM 5 mixing bowl.
4. Use the stirring whisk tool to combine ingredients to form a crumbly texture.
5. Knead dough using hands.
6. Place dough onto baking tin and pressing it against the sides to form the tart base.
7. Leave dough in freezer for 10 minutes.
8. Take dough out from freezer and bake for 20 min.

Chocolate Brownie (Filling)

9. Meanwhile, prepare the chocolate brownie filling.
10. Boil water in pan or pot and place bowl over. Melt chocolate and butter in bowl.
11. Mix butter, dark chocolate, sugar, flour, cocoa powder, baking powder, salt and raisins in the MUM 5 mixing bowl and beat at speed 3.
12. Add melted chocolate mixture followed by egg and vanilla seeds.
13. Using the MUM 5, mix well and beat at speed 6 for about 3 - 5 minutes.
14. Once golden brown, take tart base out from oven. Use fork to press down any uneven parts.
15. Fill tart base with chocolate brownie mixture.
16. Bake at 180˚C for 13 minutes.

Chocolate Ganache

17. Meanwhile, prepare the chocolate ganache.
18. Place whipping cream and chocolate into a bowl.
19. Boil water in pan or pot and place bowl over. Melt chocolate in bowl.
20. Mix well before pouring it onto the tart. Ensure that tart is cool.
21. Tart can be served chilled or warm.
22. Garnish with fruit before serving.
 
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