Cuisinart DLC-10C - Manual (Page 47)

P A S T R Y
4 1
Chocolate Sauce
You can make a delicious chocolate sauce in your
work bowl in 1 minute! No more worries about melting
chocolate on top of the stove.
Basic Pastry
This is the basic dough for pies, tarts and quiches.
INGREDIENTS INGREDIENTS
5 ounces semi-sweet chocolate, broken into 1-1/2 cups all-purpose flour
1/2-inch pieces 1 stick very cold unsalled
1/4 cup super-line sugar butter, in 1- inch pieces
1/3 cup water, heated to boiling 1/2 teaspoon salt
1/4 cup ice water
7/8
cup yield
1
11-inch pie shell
Use metal blade to chop chocolate and sugar until
coarsely chopped, about 6 pulses. Then process
continuously until chopped to a fine powder, about 60
seconds. With machine running, slowly pour hot water
through feed tube. Process until chocolate melts,
about 45 seconds, stopping once to scrape down
bowl.
Mint variation: Add 1 tablespoon of peppermint
extract, creme de menthe or peppermint schnapps to
water after it is heated.
Raspberry Sauce
A fine finish for any fruit or chocolate dessert: ice
cream, sherbet or cake. You can substitute strawber­
ries for the raspberries.
_______ INGREDIENTS____________
1 10-ounce package frozen raspberries in
syrup, thawed
1 tablespoon honey
1 cup yield
Use metal blade to puree raspberries and honey tor 30
seconds. Transfer to fine sieve over bowl. Press solids
through with back of spoon and discard seeds in sieve.
Serve at room temperature or warm slightly to serve
over icecream.
Use metal blade to process flour, butter and salt until
mixture is like coarse meal, about 8 seconds. Add ice
water and pulse until dough begins to clump together.
Do not let it form a ball. Put dough in a plastic food
storage bag. Work through bag to press dough
together into a ball, then a flat disc.
Refrigerate dough for at least 1 hour.
Roll dough on lightly floured surface to a circle about
1/8 Inch thick. Press into place in pie pan. Use kitchen
shears to trim dough, leaving 1-inch overlap beyond
pan. Fold overlap under. Pinch crust to form
decorative edge. Prick bottom and sides with fork and
refrigerate crust for 30 minutes, or until firm.
Preheat oven to 400°F 15 minutes before baking.
Line pie shell with parchment paper and fill it with
uncooked beans or rice. Bake it lor 12 minutes.
Remove paper, beans or rice, prick shell again and
bake it 6 minutes longer, or until it is lightly browned.
Remove shell from pan and let cool on wire rack.
Fruit Tart:
To make a one-crust tart, use a tart pan instead of a
pie pan. When cooked shell is thoroughly cool,
spread about 1 cup of pastry cream (see recipe) on
the bottom. Arrange sliced fresh fruit decoratively
on top.