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Recipes continued
1. Using the processing bowl fitted with the
universal 's' blade, process flour, icing
sugar, almonds and butter until well
combined; add egg yolk and water; process
until mixture forms a ball.
2. Knead pastry until smooth then shape into
a disk. Wrap pastry in plastic wrap and
refrigerate for 30 minutes.
3. Grease a 24cm round loose-based flan tin.
Roll pastry, between two sheets of baking
paper, large enough to line tin. Lift pastry
into tin and press into sides; trim edges.
Cover and refrigerate for 40 minutes.
4. Preheat oven to 200°c. Place tin on oven
tray; line tin with baking paper then fill
with dried beans. Bake for 10 minutes
then remove beans and paper and cook
in oven for a further 10 minutes or until
pastry is lightly browned; remove from oven
and reduce heat to 160°c.
5. Carefully pour into pastry case and bake for
about 35 minutes or until set. Cool in tin
before serving.
Chocolate Mousse
200g plain cooking chocolate
30g butter, cubed, at room temperature
4 eggs
40g sugar
1 tablespoon fresh cream
1. Break chocolate into pieces and place in a
bowl.
2. Melt the chocolate by placing the bowl over
a saucepan of simmering water.
3. Add 2 tablespoons of water and the cubed
butter to the chocolate and stir to obtain a
smooth texture.
4. Using the processing bowl fitted with the
universal 's' blade ,process 2 egg yolks and
half the quantity of sugar for 30 seconds.
5. Add the cream and continue to process for
a further 15 seconds.
6. Remove the food pusher and gradually pour
in the melted chocolate mixture through
the feed tube. Continue to process for 20
seconds.
7. Pour the mixture into a glass bowl.
8. Clean the processing bowl and processing
blade.
9. Using the processing bowl fitted with the
universal 's' blade, process the egg whites
until soft and peaks form.
10. Add a pinch of salt and the remaining
quantity of sugar and continue to process
for a further 10 seconds.
11. Gently fold the egg whites with the
chocolate mixture (fold mixture as little
as possible).
12. Pour mixture into serving bowls and place
in the fridge to chill for at least 2 hours
before serving.
Pikelets Makes approx. 24
2 large eggs
½ cup sugar
1½ cups milk
2 cups self raising flour
pinch salt
1. Using the processing bowl fitted with the
universal 's' blade, add all ingredients
into the processor bowl and pulse until
combined. Scrape down sides of processor
and pulse again until smooth.
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