It's Wicked Wednesday again! On the third Wednesday of every month I share with you a wicked recipe! :) If you are new to ThermoFun make sure you check out my other Wicked Wednesday recipes.
I saw this recipe on the Everyday Gourmet website and boy did I drool just looking at the photo! Well I just “had” to convert it to be made in the Thermomix! I love chocolate and marshmallow and this makes a very decadent dessert.
NB: The original recipe suggested a 35cm x 12.5cm rectangular fluted tart tin with a removable base. A cheesecake tin would also be suitable with a removable base, if you do not own a tart tin.
- 30g raw sugar
- 200g plain flour
- 15g cocoa
- 125g butter, cubed
- 1 egg
- 250g marshmallows
- 100g milk
- 200g thickened cream
- mixed berries
- Place sugar into TM bowl and mill 10 sec / speed 9.
- Add flour, cocoa and butter and mix 15 sec / speed 7. Scrape down and
mix 5 sec / speed 7.
- Add egg and mix 5 sec / speed 10.
- Knead for 1 min and then on a sheet of cling wrap, flatten the pastry into a disc and place in fridge for 30 mins.
- Roll out the pastry between two sheets of baking paper. Then transfer the pastry to a greased tart tin. Mold into tin using your fingers. Prick pastry well with a fork and chill for a further 30 mins. ‘Blind bake’ in a hot oven 200°C for 15 mins.
- Remove from oven and allow to cool while you make the marshmallow filling, as that also needs time to cool to room temperature.
- Place marshmallows and milk into TM bowl and melt 2 mins / 70°C / speed 2. Stir with spatula to check marshmallows have completely melted.
- Pour melted marshmallow into a separate bowl and allow to cool to room temperature. (approx. 15 mins).
No need to wash TM bowl.
- Insert butterfly. Pour cream into TM bowl and whip 20-40 sec / speed 4.
- Stir in whipped cream into melted marshmallow and pour onto the chocolate pie crust.
- Chill until required and decorate with mixed berries.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
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