- SWEET PASTRY
- 375G ICING SUGAR
- 415G ICING SUGAR
- 280G EGG YOLKS
- 1 WHOLE EGG
- 1 KG PLAIN FLOUR
- CHOCOLATE FONDANT MIX
- 400G 70% DARK CHOC
- 200G BUTTER
- 4 WHOLE EGGS
- 65G CASTER SUGAR
- 38G PLAIN FLOUR
- 12G CORN FLOUR
- SUGARED PISTACHIOS
- 200G SALTED ROASTED PISTACHIOS
- 300G SUGAR
- RASPBERRY SORBET
- 500G RASPBERRY PUREE
- 200ML SUGAR
- 200ML GLUCOSE
- 500ML WATER
- RASPBERRY SYRUP
- 50G RASPBERRY PUREE
- 150ML WATER
- 100G GLUCOSE
CHOCOLATE FONDANT TART
Ingredients
Method
Sweet Pastry
*CREAM THE BUTTER AND ICING SUGAR TOGETHER UNTIL PALE AND SMOOTH
*SLOWLY ADD THE EGG AND YOLKS
*BEAT IN THE FLOUR UNTIL SMOOTH. BEING CAREFUL NOT TO OVER WORK
*WRAP AND FREEZE UNTIL REQUIRED
*ROLL THE PASTRY OUT TO THE THICKNESS OF A £1 COIN AND LINE IN THE 70MM TART HOOPS
*BLIND BAKE AT 160C FOR ABOUT 30 MINS UNTIL LIGHTLY GOLDEN
*REMOVE THE BAKING BEANS. EGG WASH THE TART CASE AND BAKE AGAIN UNTIL GLAZED AND GOLDEN
*LEAVE TO COOL, THEN REMOVE FROM THE RINGS AND TRIM
Chocolate fondant mix
*MELT THE CHOCOLATE AND BUTTER OVER A BAINS MARIE
*ALLOW TO COOL SLIGHTLY, BEFORE BEATING IN THE EGGS AND SUGAR UNTIL SMOOTH
*FOLD IN THE FLOUR AND FILL THE PRE BAKED TART CASES WITH THE CHOCOLATE MIX AND LEAVE TO SET
*BAKE AT 170C FOR 5 MINS
Sugared pistachios
*BOIL SUGAR UNTIL IT TURNS TO LIGHT HONEY COLOUR
*REMOVE FROM HEAT ADD NUTS AND STIR CONTINUOUSLY UNTIL WHITE & FLUFFY
Rasberry sorbet
*BRING EVERYTHING TO THE BOIL
*LEAVE TO COOL THEN CHURN
Raspberry syrup
*BRING TO BOIL AND LEAVE TO COOL
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