Issue link: https://viewer.e-digitaleditions.com/i/94641
CHOCOLATE TART FOR THE SWEET PASTRY Preheat the oven to 180C. Mix the butter and sugar, then Mix until it all comes together Roll the pastry to about 3mm making certain you trim the edges neatly. Fill the shell with rice and bake in the oven for 10 minutes or until the pastry turns golden. Remove and cool. FOR THE CHOCOLATE GANACHE FILLING Place a stainless steel bowl over a saucepan of boiling water. Break the chocolate up and place it in the bowl. Stir until melted taking special care not to burn it. When melted turn off the heat and mix in the cream. Place aside. Fill the blind baked tart shell with the ganache. VANILLA MACARONS Combine the sugar and water and boil in a saucepan sugar and water until the mix reaches 120 degrees. Beat egg whites until they are whipped and stiff. Pour the sugar and water mixture into the egg white mix and keep whisking until cool. Mix the almond meal and icing sugar together then pour egg mix onto almond mix. Mix all well and pipe uniform disks of mixture onto an oven tray lined with grease proof paper. Cook at 180 degrees for 12 minutes. Remove and allow to cool. 88 SHEILA SPRING 2012 FOR THE FILLING Place a stainless steel bowl over the top of a saucepan of boiling water. Break the chocolate into pieces, place into the bowl and stir until well melted. Remove from the heat and stir in the cream and vanilla paste. Pipe the of the meringue disks. Top with a second disk, so that the the two.