Ingredients

• 200g Pastry Flour
• 1 Egg
• 200g Chocolate 70%
• 100g Egg
• 100g Butter
• ½ tablespoon Salt
• 75g Icing Sugar
• 300g Double Cream
• 50g Glucose Syrup
• 100g Sugar

Tools

• Spatula
• Oven
• Parchment paper
• Plastic wrap
• Rolling pin
• kCook Multi
• Kcook bowl
• Small bowl
• Work surface
• Work surface
• Tart pan - 9.5 x 1"

Method

1. Pre-heat oven - 160°C
2. Grease a clean tart pan
3. Add egg to a clean small bowl
4. Beat
5. Fit midi blade to kCook bowl
6. Add butter and salt to the kCook bowl
7. Fit kCook bowl to kCook Multi
8. Attach lid to kCook bowl with filler cap fitted
9. Blend with filler cap fitted - 15 sec, speed 9
10. Then add icing sugar and pastry flour to the kCook bowl
11. Blend with filler cap fitted - 15 sec, speed 9
12. Scrape
13. Blend with filler cap fitted - 5 sec, speed 9
14. Transfer egg mixture to kCook bowl
15. Blend with filler cap fitted - 20 sec, speed 9
16. Line a clean work surface with plastic wrap
17. Transfer content of kCook bowl to work surface
18. Wrap tightly with plastic wrap
19. Chill in fridge - approx 20 min
20. Transfer dough to work surface
21. Roll out into a circle
22. Transfer dough to tart pan carefully
23. Prick evenly
24. Line with parchment paper
25. Fill with pie weights
26. Bake - 15 min, 160°C
27. Remove
28. Brush with egg
29. Bake - 2 min, 160°C
30. Let cool and continue
31. Clean kCook bowl
32. Fit stir tool to kCook bowl
33. Add double cream, glucose syrup and sugar to the kCook bowl
34. Fit kCook bowl to kCook Multi
35. Attach lid to kCook bowl with filler cap fitted
36. Cook with filler cap fitted - 2 min 40 sec, 100°C, speed 3
37. Then add chocolate 70% to the kCook bowl
38. Stir with filler cap fitted - 3 min 30 sec, speed 3
39. Transfer content of kCook bowl to tart pan
40. Chill in fridge until set - approx 2 hr
41. Serve

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