Salted Chocolate Tart - NuWave Pro Plus Manual And Cookbok

Salted Chocolate Tart

Serves: 10-12
2 cups crushed sea salt potato chips
5 tablespoons unsalted butter,
melted
¼ cup all-purpose flour
1¼ cup heavy cream, divided
10 ounces semisweet chocolate
morsels
1 teaspoon vanilla extract
⅛ teaspoon salt
2 large eggs
8 ounces bittersweet chocolate
morsels
Sea salt for garnish
Directions:
1. Combine crushed chips, melted
butter and flour in NuWave
Twister, or food processor, and
pulse for 30 seconds until
combined.
2. Press mixture onto bottom of
9-inch springform pan, working
part way up the sides.
3. Place pan on 3-inch rack and
bake at 350°F for 5 minutes; set
crust aside to cool.
4. Add ¼ cup heavy cream to small
saucepan and heat on medium
low heat just until simmering.
5. Reduce to low heat and add
semisweet chocolate morsels,
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stirring gently using rubber-coated
spatula until mixture is combined
and smooth. Remove from heat.
6. Add vanilla and salt to chocolate
mixture, then add eggs one at a
time, stirring well between
additions, until combined and smooth.
7. Pour chocolate mixture into
prepared crust and smooth with
spatula.
8. Place Extender Ring on base tray
and place pan on 1-inch rack.
9. Bake at 300°F for 16 minutes.
10. Bake at 325°F for additional 8
minutes and remove pan to cool.
11. While pie is cooling, heat 1 cup
heavy cream for ganache in small
saucepan on medium-low heat just
until simmering.
12. Reduce to low temperature and
add bittersweet chocolate morsels,
stirring gently using rubber-coated
spatula until mixture is combined and
smooth.
13. Pour ganache over cooled pie
and spread evenly to cover entire pie.
14. Refrigerate overnight, or until
completely set.
15. Sprinkle with course sea salt
before serving.
Tip: Stir chocolate gently to avoid
incorporating air to ensure a smoother
texture.
Pumpkin Brownies
Yield: 16 brownies & 12 cupcakes
Brownie Ingredients:
½ cup (1 stick) butter or margarine,
melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
⅓ cup cocoa
¼ teaspoon baking powder
¼ teaspoon salt
Pumpkin Ingredients:
1 can sweetened condensed milk
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
Directions:
1. Cream together butter, sugar and
vanilla in medium bowl.
2. Add eggs; beat well with spoon;
set aside.
3. In separate bowl, stir together
flour, cocoa, baking powder and
salt.
4. Gradually add dry ingredients
to egg mixture, beating until well
blended.
5. Pour half the batter evenly into
8x8-inch silicone or metal baking
pan.
6. Pour remaining batter into 12
Silicone Baking Cups; set aside.
7. In separate bowl, combine
pumpkin ingredients and beat
well.
8. Pour pumpkin mixture evenly
over brownie batter in pan and
baking cups.
9. Place baking pan in center of
2-inch rack and add Extender
Ring to base tray.
10. Bake at 350°F for 25 minutes
11. Bake at 300°F for 20 additional
minutes.
12. Remove baking pan and
transfer to cooling rack.
13. Place baking cups on 2-inch rack.
14. Bake at 300°F for 15 minutes.
15. Transfer to baking rack to cool.
Tip: Glass and ceramic baking
dishes will increase cooking time. We
recommend silicone or metal for best
results.
Banana Muffins
Yield: 12 muffins
1¼ cups mashed bananas (3 medium
bananas)
3 tablespoons vegetable oil
1 large egg
⅓ cup sugar
2 cups muffin mix
½ cup raisins or chopped nuts
(optional)
Directions:
1. Beat bananas, oil, egg and sugar
in large bowl until blended.
2. Stir in muffin mix and raisins or nuts
just until baking mix is moistened.
Batter will be lumpy.
3. Divide batter evenly into muffin
cups.
4. Add Extender Ring to base tray
and place muffins on 1-inch rack
5. Bake at 350°F for 18-20 minutes.
6. Serve warm.
Tip: Ripe bananas freeze well. Mash,
adding 1 tablespoon of lemon juice
for each cup of banana to prevent
browning.
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