I have had three hand blenders since I started this blog, each time I’ve burnt out the motor making things like hazelnut praline paste, pistachio paste and blitzing up some dates that had one in the pack that wasn’t pitted. The hand blenders I had were fine for basic use, but I needed something more powerful, something serious that would help me create the ingredients that are so expensive to buy.
Magimix food processors are in my opinion the best on the market. Their motor is so powerful it comes with a 30 year guarantee and the attachments and thought that goes into making this piece of kitchen kit can be seen when you’re using it.
So I decided that I had to have a Magimix, mine came from John Lewis and I bought the 3200 compact model because I have quite a small kitchen and I thought this would be perfect for my needs. I’ve loved using it and created so many recipes in it, I’ve even used it to help me make my own dog treats (more about that another time I’m sure).
A few weeks ago Magimix got in touch with me and asked me to test out their larger capacity 4200XL model of food processor. Well I couldn’t say no and let me tell you it’s just as good as the model I bought myself, if not better. The attachments make chopping vegetables, making mayonnaise, pastry and your own nut butters so easy.
To showcase this food blender I decided to make a chocolate hazelnut tart, I used the Magimix to make the pastry and the hazelnut praline paste, it didn’t struggle in the slightest and with a pulse or start stop buttons this couldn’t be easier to use.
The Magimix comes with a recipe book and detailed instruction booklet, but it is so intuitive you can use it straight out of the box. If you know someone that is into making their own health food bars, or enjoys patisserie and baking, the Magimix is the perfect gift this Christmas, you can get the full range here.
This tart is delicious, if you’re pressed for time, you can make this without the hazelnut paste, or even without the mirror glaze topping. It is however the perfect dessert to make for a dinner party as you can make it at least a day in advance and it tastes amazing.
The hazelnut praline paste will make more than you need, so you could use it in this Chocolate Hazelnut Brioche.
- ***Shortcrust Pastry***
- 230g Plain Flour
- 125g Unsalted Butter
- 50g Icing Sugar
- 1 Tsp Vanilla Bean Paste
- 1 Egg Yolk + 1 Egg Yolk for glazing
- 2 Tbsp Milk
- ***Hazelnut Praline Paste***
- 375g Blanched Hazelnuts
- 140g Granulated Sugar
- 45g Water
- ***Chocolate Filling***
- 400ml Double Cream
- ½ Tsp Vanilla Extract
- 100g Caster Sugar
- 400g 70% Dark Chocolate
- 50g Unsalted Butter
- ***Chocolate Mirror Glaze***
- 9g Leaf Gelatine
- 115ml Water
- 150g Caster Sugar
- 50g Cocoa Powder
- 85ml Whipping Cream
- To make the hazelnut praline paste, place the hazelnuts on a baking tray lined with greaseproof paper and roast in a pre-heated oven at 170C for about 10 minutes until golden and fragrant.
- Place the sugar and water in a saucepan and cook over a low heat to dissolve the sugar. Increase the heat to high and cook the syrup to 116C.
- Add the warm hazelnuts and stir to coat them evenly. Continue cooking the hazelnuts and syrup until they are a deep amber colour and no sandy white bits remain. Spread onto a baking sheet to cool completely.
- To turn this into praline paste, put the caramelized hazelnuts in a food processor, blend until a smooth and runny paste forms this will take about 8 to 12 minutes. This recipe will make more than you need. Place the excess in a sterilised jar.
- Next make the pastry. Place the flour and butter in the food processor and gently mix until it resembles breadcrumbs.
- Add the icing sugar and vanilla bean paste and mix through.
- Add the egg yolk and the milk and mix until it starts to form a dough.Take the dough out of the machine and shape it into a block about 1cm thick, this will make it easier to roll out.
- Rest in the fridge for at least 1 hour.
- Take a 25cm flan/pie dish and roll out the pastry between two sheets of greaseproof paper so that you don't add any extra flour. When the pastry is rolled out big enough to cover the tin lay the pastry over the tin, pressing it into the sides and base of the tin.
- Leave the excess pastry overhanging the edge, this will help with shrinkage. Trim the pastry a little if necessary.
- Place the pastry case in the fridge for 30mins to chill a little. Pre-heat the oven to 180C Fan/200C and line the pastry case with baking parchment and baking beans. Blind bake the pastry for 15 minutes. Then remove the baking beans and baking parchment and return to the oven for 5 minutes.
- Check the pastry over to see if it needs any of the cracks patching use some raw pastry and fill the holes. Take the egg wash and brush it all over the pastry and bake for another 15 minutes.
- When the pastry is golden, remove it from the oven and leave it cool, then take a vegetable peeler and shave off the excess pastry to remove it.
- Take a few spoonfuls of the hazelnut praline paste and cover the base of the pastry with an even layer about 2-3mm thick and place the case in the fridge.
- Meanwhile, for the filling, bring the cream, vanilla extract and sugar slowly to the boil in a pan.
- Break the chocolate and butter into pieces and place into a large bowl. Pour over the cream mixture and whisk slowly until the chocolate has melted and the mixture is smooth.
- Pour the chocolate mixture into the tart case, making sure it covers the hazelnut paste completely and place in the fridge to set for two hours.
- Finally make the dark chocolate glaze, soak the gelatine in a bowl of cold water for a few minutes until soft. Squeeze out the excess water.
- Put the water and sugar in a saucepan, bring to the boil, then continue to simmer over a low heat for 2-3 minutes.
- Add the sifted cocoa powder and the cream, mix thoroughly.
- Bring back to the boil and simmer for 4-5 minutes.
- Take the pan off the heat and add the pre-soaked gelatine and stir until dissolved.
- Strain then leave to cool.
- Gently pour the glaze over the chocolate tart, until it is covered by an even layer of glaze. Place in the fridge to set for at least an hour.
- To serve the tart take a knife and warm it under hot water, dry it with a towel and then use it to glide through the dessert.
- Leave the tart to come up to room temperature before serving, so that the flavours really develop.
Thanks for reading.
All opinions are my own, but this Magimix Food Processor was provided to me for free by Magimix to review.