NESTLE PLAISTOWE 200G
$3.49
(ea)
- A rich and smooth cooking chocolate used to create decadent desserts and
treats
- Available in Dark or 70% Cocoa
Serves 10
Preparation: 20 minutes
Cooking Time: 1 hour (plus refrigeration time)
Ingredients
2 cups (300g) White Mill plain flour
150g Beautifully Butterfully cold butter, chopped, plus 50g extra
½ cup (110g) Merryfield brown sugar
1 Lodge Farms egg, plus 2 extra, lightly beaten
2 tsp vanilla bean paste
¾ cup (190ml) Farmdale thickened cream
½ cup (125ml) Farmdale milk
300g PLAISTOWE 70% cocoa chocolate, chopped finely
1 (200g) large green apple, peeled, cored and sliced
¼ cup (60ml) Brookdale maple flavoured syrup
Farmdale pure double cream, to serve
Method
1. To make the pastry: Combine flour, butter and sugar in the bowl of a
food processor; process until mixture resembles coarse breadcrumbs. Add
egg and vanilla; process until pastry comes together.Wrap in plastic wrap
and refrigerate for 1 hour.Preheat oven to 180°C/160°C fan forced.
Grease a22cm fluted tart tin.
2. Roll pastry out between sheets of baking paper until large enough to
line tin. Ease in pastry, press into base and sides; trim excess. Prick
base all over with a fork. Cover and refrigerate for 30 minutes.
3. Place tin on oven tray. Cover pastry with baking paper, fill with dried
beans or uncooked rice and bake for 15 minutes. Carefully remove paper and
beans/rice from pastry case and bake for a further10 minutes. Reduce heat
to 100°C/80°C fan forced.
4. To make the chocolate filling: In a medium saucepan, bring cream and
milk to the boil. Add PLAISTOWE 70% Cocoa Chocolate, remove from heat and
cool slightly. Add eggs and continue mixing until smooth. Pour mixture
into prepared base. Bake for 25-30 minutes (the centre should be wobbly)
and refrigerate for 1 hour.5. Meanwhile, make Maple Glazed Apples. Heat a
large frying pan over medium high heat. Add extra butter and apples and
cook for 3 minutes or until apples start to brown. Pour over maple
flavoured syrup and bring to the boil for 3 minutes, or until a thick
syrup starts to form. Just before serving, top tart with glazed apples and
double cream if desired.
- A rich and smooth cooking chocolate used to create decadent desserts and
treats
- Available in Dark or 70% Cocoa
Serves 10
Preparation: 20 minutes
Cooking Time: 1 hour (plus refrigeration time)
Ingredients
2 cups (300g) White Mill plain flour
150g Beautifully Butterfully cold butter, chopped, plus 50g extra
½ cup (110g) Merryfield brown sugar
1 Lodge Farms egg, plus 2 extra, lightly beaten
2 tsp vanilla bean paste
¾ cup (190ml) Farmdale thickened cream
½ cup (125ml) Farmdale milk
300g PLAISTOWE 70% cocoa chocolate, chopped finely
1 (200g) large green apple, peeled, cored and sliced
¼ cup (60ml) Brookdale maple flavoured syrup
Farmdale pure double cream, to serve
Method
1. To make the pastry: Combine flour, butter and sugar in the bowl of a
food processor; process until mixture resembles coarse breadcrumbs. Add
egg and vanilla; process until pastry comes together.Wrap in plastic wrap
and refrigerate for 1 hour.Preheat oven to 180°C/160°C fan forced.
Grease a22cm fluted tart tin.
2. Roll pastry out between sheets of baking paper until large enough to
line tin. Ease in pastry, press into base and sides; trim excess. Prick
base all over with a fork. Cover and refrigerate for 30 minutes.
3. Place tin on oven tray. Cover pastry with baking paper, fill with dried
beans or uncooked rice and bake for 15 minutes. Carefully remove paper and
beans/rice from pastry case and bake for a further10 minutes. Reduce heat
to 100°C/80°C fan forced.
4. To make the chocolate filling: In a medium saucepan, bring cream and
milk to the boil. Add PLAISTOWE 70% Cocoa Chocolate, remove from heat and
cool slightly. Add eggs and continue mixing until smooth. Pour mixture
into prepared base. Bake for 25-30 minutes (the centre should be wobbly)
and refrigerate for 1 hour.5. Meanwhile, make Maple Glazed Apples. Heat a
large frying pan over medium high heat. Add extra butter and apples and
cook for 3 minutes or until apples start to brown. Pour over maple
flavoured syrup and bring to the boil for 3 minutes, or until a thick
syrup starts to form. Just before serving, top tart with glazed apples and
double cream if desired.