Pandoro and Chocolate Tart

Name: Pandoro and Chocolate Tart
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 12 Servings
Ingredients: Shortcrust pastry; 250 ml Fresh liquid cream; 200 g Gianduia chocolate; 200 g Pandoro; 50 g Dark chocolate

Stuffed cake

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Cook Time

2 h 40 min

Servings

Difficulty

Easy

Prep Time

40 min

This Thermomix® recipe for Pandoro and Chocolate Tart is ready in 2 h 40 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This pandoro and chocolate tart is a delicious way to reuse holiday leftovers! The base of crumbly shortcrust pastry blends perfectly with the soft and delicious chocolate and pandoro cream. I always prepare it after Christmas, when I still have some pandoro to consume. It is a simple dessert to make, but with a great impact, perfect for ending a lunch or dinner in style. The preparation is quick, but requires some time in the refrigerator to allow the cream to set. A tip? Serve it with a sprinkling of bitter cocoa!

Ingredients (5 ingredients)

Shortcrust pastry
250 ml Fresh liquid cream
200 g Gianduia chocolate
200 g Pandoro
50 g Dark chocolate

Preparation (12 steps)

Preparation of the shortcrust pastry

Roll out the shortcrust pastry on a lightly floured pastry board. Transfer the shortcrust pastry to a tart tin, making it adhere well to the edges. Prick the bottom with the tines of a fork.

Blind baking the shortcrust pastry

Cover the shortcrust pastry with a sheet of parchment paper and fill with dried legumes (beans, chickpeas) or with special ceramic spheres. Bake in a preheated static oven at 180°C for about 20 minutes. Halfway through cooking, remove the parchment paper with the legumes to allow the inside to brown well too.

Cooling the base

Remove the shortcrust pastry shell from the oven and let it cool completely.

Melt the gianduia chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 200g gianduia chocolate into pieces and put it in the bowl. Melt for 3 Min./50°C/Stufe 2.

180

Cool the chocolate

Transfer the melted gianduia chocolate to a bowl and let it cool slightly.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly whisk. Pour 250 ml cold fresh liquid cream into the bowl and whip for 2 Min./Stufe 3.5. Check the consistency and, if necessary, extend for a few seconds.

120

Incorporate the chocolate into the cream

Remove the butterfly whisk. Pour the lukewarm gianduia chocolate slowly over the whipped cream and mix gently with a spatula from bottom to top so as not to deflate the cream.

Add the pandoro

Cut 200g pandoro into cubes of about 2 cm and gently incorporate them into the cream of cream and chocolate.

Fill the tart

Take the now cold shortcrust pastry shell and fill it with the pandoro filling. Smooth the surface well with a spatula.

Cool in the refrigerator

Put the tart in the refrigerator for at least 2 hours to allow it to set.

Melt the dark chocolate

Thermomix® Setting

2 min/122°F/Speed 2 50

Break 50g dark chocolate into pieces and put it in the bowl. Melt for 2 Min./50°C/Stufe 2.

120

Decorate and serve

Cut the tart into slices and decorate each portion with a drizzle of melted dark chocolate.

Finished cooking? Great! 🎉

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About this recipe

The pandoro and chocolate tart is a dessert that for me tastes of family, of those afternoons after Christmas spent trying to give new life to the panettone and pandoro that inevitably remain. My grandmother, an exceptional cook, always prepared a similar cake, using panettone instead of pandoro and adding candied fruit and raisins. This version, with pandoro and chocolate, is my reinterpretation, a tribute to her creativity and her love for cooking. The base of shortcrust pastry, prepared with cold butter, flour, sugar and eggs, offers a crunchy contrast to the softness of the cream. Gianduia chocolate, with its rich hazelnut flavor, is the key ingredient that gives the filling its deliciousness. The pandoro, cut into cubes, blends perfectly with the cream, absorbing its flavors and creating a soft and pleasant consistency on the palate. Dark chocolate, used for the final decoration, adds a bitter note that balances the overall sweetness of the dessert. For preparation with the Thermomix®, it is essential to use very cold fresh liquid cream to obtain a perfect whipping. Make sure the bowl is clean and dry before starting. When melting the chocolate, it is important not to exceed the indicated temperature to prevent it from burning. When incorporating the gianduia chocolate into the whipped cream, mix gently with a spatula to avoid deflating the cream. If you prefer a thicker cream, you can add a tablespoon of mascarpone. For a vegetarian version, make sure that the chocolate used is free of animal fats. For a vegan version, you can replace the fresh cream with vegetable cream based on soy or rice and use a vegan dark chocolate. To enrich the flavor of the tart, you can add a pinch of cinnamon or nutmeg to the cream. The pandoro and chocolate tart is perfect to serve as a dessert after a lunch or dinner, accompanied by a scoop of vanilla ice cream or a cup of hot coffee. You can decorate it with a sprinkling of bitter cocoa, with chocolate flakes or with fresh fruit. The tart can be kept in the refrigerator for a maximum of 2-3 days. You can prepare the shortcrust pastry base in advance and store it in the refrigerator for a couple of days or in the freezer for a month. The pandoro cream, on the other hand, is best prepared shortly before filling the tart to prevent it from collapsing.