Honeycomb and Pistachio Torte
Ingredients
200 grams caster sugar
100 grams golden syrup
2 tsp. bicarbonate of soda
50 grams pistachios
125 grams butter
250 grams plain flour
0.5 tsp. salt
1 egg yolk
50 grams cold water
300 grams dark chocolate
2 honey
300 ml whipping cream
3 eggs
20 grams pistachios
Instructions
STEP 1/7
Deshell and finely chop the pistachios.
Cut the butter into cubes and keep cold.
Break up the dark chocolate.
STEP 2/7
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool and Whisk Tool to the machine.
Line the loaf tin with parchment paper.
Lightly oil a heat resistant spatula.
STEP 3/7
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (sugar, syrup) into the Cooking Chef bowl, fit the splash guard.
Cook at 180ºC on speed Min for 5 minutes.
STEP 4/7
Add Ingredients 2 (bicarbonate of soda, pistchios) to the bowl.
Mix on speed Stir 1 for 20 seconds.
Using an oiled spatula, quickly but carefully, transfer contents of the Cooking Chef bowl into the loaf tin.
Leave to cool until set.
STEP 5/7
Retrieve, clean the Cooking Chef bowl and fit the K beater.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 3 (butter, flour, salt) into the Cooking Chef bowl, fit the splash guard.
Mix on speed 1 for 1 minute.
Mix on speed 2 for 1 minute or until crumbs form.
STEP 6/7
Add Ingredients 4 (egg yolk, water) to the bowl.
Mix on speed 1 for 1 minute.
Transfer the pastry to a lightly floured worksurface.
Form the pastry into a ball and press down to slightly flatten.
Wrap with plastic wrap.
Chill in the fridge for 30 minutes.
Transfer the pastry to a lightly floured worksurface.
Roll out into a circle about 2 mm thick.
Transfer the pastry to the round tart tin.
Line the tart tin with the pastry until covered and trim the edges.
Prick the base with a fork.
Chill in the fridge for 15 minutes.
Pre heat the oven to 180ºC.
Remove the pastry from the fridge, line with parchment paper and fill with baking beans.
Bake for 10 minutes at 180ºC.
Remove the parchment paper and baking beans.
Bake for 5 minutes at 180ºC.
Leave to cool.
Reduce the oven temperature to 120ºC.
STEP 7/7
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater.
Attach the Cooking Chef bowl to the machine.
Add the first 3 items of Ingredients 5 (chocolate, honey, cream) into the Cooking Chef bowl, fit the splash guard.
Mix at 60ºC on speed Stir 1 for 10 minutes.
With the machine running, gradually add the last item of Ingredients 5 (eggs) to the bowl.
Place the tart tin onto the large baking tray.
Transfer contents of the Cooking Chef bowl to the tart tin.
Bake for 20 minutes at 120ºC or until set.
Turn the oven temperature off and leave the tart in the oven to cool.
Carefully transfer the tart from the tin onto a serving plate.
Break the honeycomb into shards and decorate the tart.
Sprinkle the tart with pistachios.
Serve.
Honeycomb and Pistachio Torte
Ingredients
200 grams caster sugar
100 grams golden syrup
2 tsp. bicarbonate of soda
50 grams pistachios
125 grams butter
250 grams plain flour
0.5 tsp. salt
1 egg yolk
50 grams cold water
300 grams dark chocolate
2 honey
300 ml whipping cream
3 eggs
20 grams pistachios
Instructions
STEP 1/7
Deshell and finely chop the pistachios.
Cut the butter into cubes and keep cold.
Break up the dark chocolate.
STEP 2/7
Lift the Cooking Chef head and fit the heat shield.
Fit the Stir Tool and Whisk Tool to the machine.
Line the loaf tin with parchment paper.
Lightly oil a heat resistant spatula.
STEP 3/7
Attach the Cooking Chef bowl to the machine.
Add Ingredients 1 (sugar, syrup) into the Cooking Chef bowl, fit the splash guard.
Cook at 180ºC on speed Min for 5 minutes.
STEP 4/7
Add Ingredients 2 (bicarbonate of soda, pistchios) to the bowl.
Mix on speed Stir 1 for 20 seconds.
Using an oiled spatula, quickly but carefully, transfer contents of the Cooking Chef bowl into the loaf tin.
Leave to cool until set.
STEP 5/7
Retrieve, clean the Cooking Chef bowl and fit the K beater.
Attach the Cooking Chef bowl to the machine.
Add Ingredients 3 (butter, flour, salt) into the Cooking Chef bowl, fit the splash guard.
Mix on speed 1 for 1 minute.
Mix on speed 2 for 1 minute or until crumbs form.
STEP 6/7
Add Ingredients 4 (egg yolk, water) to the bowl.
Mix on speed 1 for 1 minute.
Transfer the pastry to a lightly floured worksurface.
Form the pastry into a ball and press down to slightly flatten.
Wrap with plastic wrap.
Chill in the fridge for 30 minutes.
Transfer the pastry to a lightly floured worksurface.
Roll out into a circle about 2 mm thick.
Transfer the pastry to the round tart tin.
Line the tart tin with the pastry until covered and trim the edges.
Prick the base with a fork.
Chill in the fridge for 15 minutes.
Pre heat the oven to 180ºC.
Remove the pastry from the fridge, line with parchment paper and fill with baking beans.
Bake for 10 minutes at 180ºC.
Remove the parchment paper and baking beans.
Bake for 5 minutes at 180ºC.
Leave to cool.
Reduce the oven temperature to 120ºC.
STEP 7/7
Retrieve, clean the Cooking Chef bowl and fit the Creaming beater.
Attach the Cooking Chef bowl to the machine.
Add the first 3 items of Ingredients 5 (chocolate, honey, cream) into the Cooking Chef bowl, fit the splash guard.
Mix at 60ºC on speed Stir 1 for 10 minutes.
With the machine running, gradually add the last item of Ingredients 5 (eggs) to the bowl.
Place the tart tin onto the large baking tray.
Transfer contents of the Cooking Chef bowl to the tart tin.
Bake for 20 minutes at 120ºC or until set.
Turn the oven temperature off and leave the tart in the oven to cool.
Carefully transfer the tart from the tin onto a serving plate.
Break the honeycomb into shards and decorate the tart.
Sprinkle the tart with pistachios.
Serve.