recipes

pecan tart

serves 6

1 quantity of rich flan pastry see page 11

175g (6oz) pecan nuts

175g (6oz) light soft brown sugar 15ml (1tbsp) golden syrup

40g(112oz) butter, melted 5ml (1tsp) vanilla essence 180ml (6floz) evaporated milk 2 eggs, beaten

1Roll out the pastry and use to line a 23cm (9inch) fluted flan tin. Prick the base with a fork and cover and chill for 20 minutes.

2Preheat the oven to 190°C/375°F/Gas Mark 5. Line the pastry case with greaseproof paper and baking beans and bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes. Remove from the heat. Reduce the oven temperature to 170°C/325°F/Gas Mark 3.

3Chop 100g (4oz) of the pecan nuts and set aside the remaining. Using the whisk on speed 5, whisk together the remaining ingredients, until well combined.

4Pour onto the pastry case and arrange the reserved pecan halves in concentric circles on top.

5Bake for 35-40 minutes, until golden and firm to the touch. Serve accompanied by ice cream or whipped cream.

white chocolate cake serves 8

For the cake:

2.5ml (12tsp) salt

150g

(5oz) butter, softened

280ml (8floz) milk

300g

(10oz) caster sugar

250g (9oz) white chocolate, melted

4 eggs

For the truffle topping:

1 tsp vanilla extract

250g (9oz) white chocolate, broken into pieces

350g

(12oz) plain flour

280ml (8floz) double cream

12.5ml (212tsp) baking powder

Dark chocolate shavings, to decorate

1For the cake: preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two 20cm (8 inch) round cake tins.

2Using the beater on speed 4, beat the butter to soften. Add the sugar and beat until pale and fluffy. Gradually beat in the eggs and vanilla essence, adding a little flour, to prevent curdling.

3 Sieve the remaining dry ingredients into the bowl beating in at speed 1. Blend the chocolate and milk together and then beat into the cake mixture.

4Divide the batter between the two tins and bake for 30 minutes. Cool in the tins for 10 minutes and then turn out onto a wire rack to cool.

5To make the topping, place the chocolate in a bowl set over a pan of simmering water until melted. Remove from the heat.

6Using the whisk at speed 6, whip the cream until soft peaks form. Fold the chocolate into the cream and use to sandwich the cakes together and spread the remaining mixture over the top of the cake. Decorate with the dark chocolate shavings. Chill before serving.

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Kenwood MX310 series, MX320 series manual Pecan tart, White chocolate cake serves

MX320 series, MX310 series specifications

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