Bedienungsanleitung Cuisinart TOB-60 (Seite 24 von 27) (Englisch)

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While the shell is baking, add the sugar, water, corn syrup and salt to a

heavy-bottomed, medium saucepan. Wipe down with inside walls of the

pan with a wet pastry brush to be sure that there are no sugar granules or

water droplets in the pan – if the walls of the pan are not dry, it will hinder

the quality of the caramel.

Cook the sugar mixture until it turns to an amber color. Once it achieves

that color, take off from heat and slowly stir in the cream (note: the mixture

will bubble quite a bit so it is important to do this step slowly and off the

heat). Then stir in the toasted walnuts.

While caramel is cooking, spread the raspberry jam on the cooled tart shell.

Pour the caramel-walnut mixture on top of the raspberry layer.

Place the chocolate in a bowl over a pot of simmering water. Once the

chocolate is almost fully melted, remove from heat and stir to cool to room

temperature. Drizzle chocolate over the caramel nut tart. Chill in refrigerator

for 3 hours, or over night.

Nutritional information per serving:

Calories 330 (54% from fat) • carb. 35g • pro. 4g • fat 21g • sat. fat 6g • chol. 35mg

• sod. 55mg • calc. 25mg • fiber 2g

Pizza Dough

This dough freezes very well.

Makes three 12-inch pizzas

2¼ teaspoons active dry yeast

½ cup warm (105° to 110°F) water

1 teaspoon granulated sugar

4 cups unbleached, all-purpose flour, plus more for dusting

1½ teaspoons sea or kosher salt

1 tablespoon extra virgin olive oil

1 cup cold water

Dissolve the yeast and sugar in the warm water. Let stand 3 to 5 minutes,

or until the mixture gets foamy.

Place the flour, salt and olive oil in the work bowl of a Cuisinart® Food

Processor fitted with the dough blade. Pulse about 5 times to mix; scrape

down the sides of the bowl.

Add the cold water to the yeast mixture. With the motor running, slowly

pour the liquid yeast mixture through the feed tube. Process until a dough

ball forms. Continue to let the machine run for an additional minute to

knead. Dough will be slightly sticky.

Lightly dust a sealable plastic bag with flour. Dust dough with flour. Place

the dough into the floured bag; squeeze out all of the air and seal. Let rise

in a warm place for 45 minutes to 1 hour.

Nutritional information per serving (based on 32 servings):

Calories 597 (19% from fat) • carb. 121g • pro. 18g • fat 10g • sat. fat 1g • chol. 0mg

• sod. 1070mg • calc. 4mg • fiber 17g

Pâte Brisée

This versatile dough can be used for sweet or savory treats.

Makes two 9-inch single-crust tarts/pies, or one double-crust pie

2 cups unbleached, all-purpose flour

1 teaspoon table salt

½ pound unsalted butter, cold and cubed

4 tablespoons ice water

Place flour and salt in a Cuisinart

Food Processor fitted with the chopping

blade. Process for 10 seconds. Add butter to work bowl and pulse until the

mixture resembles coarse crumbs. Pour in water, 1 tablespoon at a time,

and pulse until a dough is just forms. Note: you may not need to use all the

water. Form dough into 2 flat discs; wrap in plastic and refrigerate until

ready to use.

Nutritional information per serving (based on 24 servings):

Calories 39 (6% from fat) • carb. 8g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 98mg • calc. 2mg • fiber 0g

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Cuisinart TOB-60 Seite 24

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