THERMOMIX ® RECIPE

1 Caramel Pie Slice

Recipe's preparation

Caramel pie Slice

Pre heat your oven to 160 degrees (fanforced).
Now grease and line a square slice/cake tin, approx 20cm square.
Weigh into the bowl the 145g of butter.
Melt the butter for 3 mins, 60 degrees, speed 2. (Or longer if its not fully melted).
Next add the 180g of plain flour.
Next add the 95g of dedicated coconut.
Next add the 80g of icing sugar.
Mix for 15 seconds "Counter-clockwise operation" reverse speed 3.
Scrape down the sides and mix again for 5 seconds reverse "Counter-clockwise operation" speed 2.
Now press out the base mixture into your lined tin using the back of a spoon to smooth it out and bake in a moderate oven for around 15 mins or until it's a light golden colour.
Wash and dry you mixing bowl and attach the butterfly.
Now add the 225g of dark brown sugar.
Add the 135g of butter (chopped into chunks).
Add the 240g of milk powder.
Add the 125g of boiling hot water.
Add the 70g of golden syrup.
Now cook for 12 min 30sec at 90 degrees speed 4.
Once finished, quickly pour the caramel mixture on top of the
pre-cooked base and allow to cool completly before adding the cream topping.
Wash and dry the mixing bowl.
Now add the 45g of icing sugar.
Now add the 500g of thickened cream.
Now whip on speed 3 for approx 1-4 mins or until stiff peaks are formed. (Be careful not to overwhip)
Next spread the cream topping onto the caramel filling and pop into the refrigerator until set. Once it is set you can then slice it up and also top with some shaved chocolate to decorate.