Walnut & Maple Syrup Tart; Strawberry & Elderflower Fool - Cuisinart SSB1U Recipe Manual

walnut & maple syrup tart
A really delicious dessert to serve warm with a dollop of cream.
Serves 6-8
Preparation time 15 minutes (plus chilling time)
Cooking time 35-40 minutes
pastry
• 75g butter, cut into cubes
• 25g light soft brown sugar
• 125g plain flour
• 2 egg yolks
Filling
• 100g butter
• 125g chopped walnuts
• 75g soft brown sugar
• 2 eggs
• 3 tbsp maple syrup
• Walnut halves to decorate
1. Make the pastry by placing the butter, sugar and flour in the Soup Maker
and Blend until the texture resembles breadcrumbs.
2. Add the egg yolks and Blend on level 1 or 2 until all the ingredients are
thoroughly combined. Remove pastry mixture from the Soup Maker with a
spatula, then with your hands form the mixture into a ball. Wrap in cling film
and refrigerate.
3. Preheat the oven to 180°C/350°F, gas mark 4. Make the filling by Blending
all the filling ingredients in the Soup Maker (without any heat) until a smooth
paste has been achieved.
4. Roll out the pastry to just slightly larger than a 23cm loose bottomed fluted
flan tin. Line with the pastry and pour in the walnut filling. Decorate the top
with as many walnut halves as you like. Place on a baking tray and cook for
35-40 minutes until the top is golden and the filling just firm (cover with foil
half way through cooking if browning too quickly). Serve warm.
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strawberry & elderflower
fool
Sweet and smooth, this summer dessert is a real classic that's
ready in a flash.
Serves 6
Preparation time 10 minutes
Cooking time 5 minutes
• 400g ripe strawberries, quartered
• 25g icing sugar
• 2 tbsp elderflower cordial
• 284ml pot whipping cream
• Sprig of fresh mint
1. Place the strawberries in the base of the Soup Maker with the icing sugar
and the elderflower cordial. Set the timer to 3 minutes and Simmer for 2-3
minutes until the strawberries start to soften but not break down completely.
Turn off the heat.
2. Blend the mixture on level 1 until smooth. Allow to cool.
3. Whip the cream with a balloon or electric hand whisk until it just holds its
shape, and then fold in the strawberry purée mixture.
4. Tip into serving dishes and decorate with a sprig of fresh mint.
tip: You could use other fruit such as rhubarb, gooseberries or raspberries.
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