Sable Pastry Base
I love a good tart. Who doesn’t?? BUT, when you just about break the plate and potentially your wrist trying to cut through the pastry base, it sort of ruins it for everyone. SO, I did a bit of scientific investigation, as I wanted to get it perfect...thank me later. I have done it. Go ahead, start making it and send me emails and comments! Go on.
There is a secret in this recipe for Insiders to find out!! IF you’re reading this as a non-insider, please come and join us, you’ll love it!
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- 3 egg yolks, hard boiled
- 120 Grams unsalted butter BUY
- 60 Grams icing sugar
- 30 Grams almond meal Recipe
- Pinches pink salt flakes BUY
- 260 Grams flour
- 20 Grams chocolate white callets, milled BUY
Place yolks, butter, sugar, salt and almond meal into the Thermomix bowl and blend 10 sec/speed 6.
Add flour and combine 6 sec/speed 6.
Tip dough out onto floured bread mat and form a flat round disc. Wrap and rest for several hours.
Roll out to 5mm thickness. Cut into shape you are using and line greased base and sides of tin(s) as required. Place tins into the fridge or freezer while you preheat the oven to 165°C.
Bake for 20 minutes until golden and fragrant. Sprinkle or sift with the milled chocolate and allow it to melt on the hot pastry. This will form a protection for the pastry and prevent it from softening when you add the raspberry gel.
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