MAGIMIX Ma Cuisine C 3200 User Manual page 114

CHOCOLATE TART
PREPARATION :
6-8
SERVES
RICH SHORTCRUST PASTRY
2 cups plain flour
5 oz unsalted butter
½ cup superfine sugar
1½ fl oz cold water
1 egg yolk
1 pinch of salt
TO MAKE THE SHORTCRUST PASTRY
1 Put the flour, salt, diced butter and water in the bowl with the dough blade.
2 Process for 20 seconds.
3 Scrape the flour off the bowl walls with the spatula, if necessary. Switch the
processor off as soon as the dough forms a ball.
4 Wrap the pastry in plastic wrap, press flat and leave in the fridge for 1 hour.
5 Preheat your oven to 355°F. Butter the mold and dust with flour. Roll the pastry
out A
6 Line the pastry shell with baking parchment and weigh it down with ceramic
beads, dried beans, or rice
7 Bake blind* for 20 minutes.
TO MAKE THE GANACHE
1 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
and continue blending for a few more seconds.
3 Pour the mixture into the pastry shell.
4 Lower the oven temperature to 285°F. Bake for 20 minutes.
5 Cool before eating.
Chef's tip: You can also make individual tartlets.
A
112
30
min
EQUIPMENT: Ø 11-12 inch pan
and transfer to the pan
B
1
RESTING : hr
ACCESSORIES :
GANACHE
10 fl oz liquid crème fraîche or heavy
cream
7 oz dark chocolate
2 eggs
B . Prick the base all over with a fork
D
.
C
40
BAKING : min
D
C .