Biscuit with Caramel and Chocolate Filling
Ingredients
120 g butter, cubed, softened
90 g icing sugar
30 g ground almonds
1 egg
25 g cocoa powder
200 g plain flour
1 pinch fleur de sel
100 g caster sugar
80 g whipping cream
60 g butter, cubed, cold
185 g egg
50 g plain flour
55 g caster sugar
110 g chocolate, broken up
Instructions
STEP 1/8
Preheat the oven to 160°C
Line the baking trays with parchment paper
Fit the Knife Blade to the kCook bowl
Fit the kCook bowl to the machine
STEP 2/8
Add Ingredients 1 (butter, sugar, almonds, egg, cocoa, flour, fleur de sel) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Mix for 2 minutes on speed 9 until combined
Line a work surface with parchment paper
Transfer pastry to the lined work surface
Wrap in parchment paper
Roll out into a rectangle
Chill in the fridge for 10 minutes
Remove from the fridge
Cut the pastry out into circles slightly larger than the tart tin mould
Transfer pastry to the tart tins and line until covered
Bake at 160°C for 20 minutes
Remove from the oven and let cool
STEP 3/8
Retrieve, clean the kCook bowl and fit the Stir Tool
Add Ingredients 2 (sugar) into the kCook bowl
Heat at 170°C for 10 minutes until caramelised
STEP 4/8
Add Ingredients 3 (cream) to the bowl
Mix at 170°C on speed 6 for 2 minutes
STEP 5/8
Add Ingredients 4 (butter) to the bowl
Mix at 170°C on speed 6 for 2 minutes
Mix at 100°C on speed 4 for 5 minutes
Carefully pour the content of the kCook bowl into the tart tins
Set aside and let cool
STEP 6/8
Add Ingredients 5 (eggs, flour, sugar) to a clean large mixing bowl
Mix until well combined and set aside
STEP 7/8
Preheat the oven to 180°C
Retrieve, clean the kCook bowl and fit the Stir Tool
Add Ingredients 6 (chocolate, butter) into the kCook bowl
Mix for 10 minutes at 100°C on speed 2
Pour the melted chocolate into the large mixing bowl
Mix until well combined
Pour the chocolate mixture into the tart tins
Bake at 180°C for 8 minutes
STEP 8/8
Remove from the oven and let cool
Biscuit with Caramel and Chocolate Filling
Ingredients
120 g butter, cubed, softened
90 g icing sugar
30 g ground almonds
1 egg
25 g cocoa powder
200 g plain flour
1 pinch fleur de sel
100 g caster sugar
80 g whipping cream
60 g butter, cubed, cold
185 g egg
50 g plain flour
55 g caster sugar
110 g chocolate, broken up
Instructions
STEP 1/8
Preheat the oven to 160°C
Line the baking trays with parchment paper
Fit the Knife Blade to the kCook bowl
Fit the kCook bowl to the machine
STEP 2/8
Add Ingredients 1 (butter, sugar, almonds, egg, cocoa, flour, fleur de sel) into the kCook bowl
Attach the lid and ensure the Filler cap is NOT fitted
Mix for 2 minutes on speed 9 until combined
Line a work surface with parchment paper
Transfer pastry to the lined work surface
Wrap in parchment paper
Roll out into a rectangle
Chill in the fridge for 10 minutes
Remove from the fridge
Cut the pastry out into circles slightly larger than the tart tin mould
Transfer pastry to the tart tins and line until covered
Bake at 160°C for 20 minutes
Remove from the oven and let cool
STEP 3/8
Retrieve, clean the kCook bowl and fit the Stir Tool
Add Ingredients 2 (sugar) into the kCook bowl
Heat at 170°C for 10 minutes until caramelised
STEP 4/8
Add Ingredients 3 (cream) to the bowl
Mix at 170°C on speed 6 for 2 minutes
STEP 5/8
Add Ingredients 4 (butter) to the bowl
Mix at 170°C on speed 6 for 2 minutes
Mix at 100°C on speed 4 for 5 minutes
Carefully pour the content of the kCook bowl into the tart tins
Set aside and let cool
STEP 6/8
Add Ingredients 5 (eggs, flour, sugar) to a clean large mixing bowl
Mix until well combined and set aside
STEP 7/8
Preheat the oven to 180°C
Retrieve, clean the kCook bowl and fit the Stir Tool
Add Ingredients 6 (chocolate, butter) into the kCook bowl
Mix for 10 minutes at 100°C on speed 2
Pour the melted chocolate into the large mixing bowl
Mix until well combined
Pour the chocolate mixture into the tart tins
Bake at 180°C for 8 minutes
STEP 8/8
Remove from the oven and let cool