MAGIMIX C 3200 Instructions For Use Manual

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MAGIMIX C 3200 Instructions For Use Manual Manual pdf 112 page image

To make the pastry1. Put the flour, sugar, diced butter, egg yolk and water in the bowl with the dough blade.2. Process for about 1 minute or until the dough forms a ball. You may need to scrapethe flour off the bowl walls with the spatula.3. Turn the dough out onto a floured surface and knead it briefly, pushing the ball awayfrom you with the palms of your hands, so that it will roll out without cracking (it mustnot be too cold).4. Wrap it in cling film and flatten it. Chill for 1 hour.5. Preheat your oven to 180 °C (gas mark 4).6. Butter the tin. roll the pastry out A . and line the tin with it B . Prick the base all overwith a fork C .7. Line the pastry case with baking parchment and cover the base with baking beads or,failing that, dried beans or even rice D *.8. Bake blind for 20 minutes.To make the ganache1. Boil the cream in a saucepan, stirring regularly. Add the chocolate, broken into pieces.Stir until the chocolate has melted.2. Blend the eggs in the mini bowl. Add the melted chocolate via the opening andcontinue blending for a few more seconds.3. Pour the mixture into the pastry case.4. Lower the oven temperature to 140 °C (gas mark 1). Bake for 20 minutes.5. Cool before eating.Chef’s tip: you can also make individual tartlets.Chocolate tartPreparation: 30 min Resting: 1hr Baking: 40 min Equipment: Ø 28-30cm tinServes 6-8 Rich shortcrust pastry250g plain flour140g butter100g caster sugar45ml cold water1 egg yolkGanache300ml liquid crème fraîche200g dark chocolate2 eggsA B C D112