Frangipane Florentine Slice

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Recipe's preparation

Place sugar into TM bowl mill for 10 seconds on speed 9.Add flour, salt and butter into TM bowl and mix for 5 seconds on speed 6.Add water and blend a further 6 seconds on speed 7. Place onto floured ThermoMat and roll out in large shape to suit large rectangular tin(s) of choice. Line tin with very thinly rolled pastry and place into freezer for at least 30 minutes.

Filling Method

Pre heat oven to 180°C.Place almonds and 100g of shelled pistachios into TM bowl and mill for 10 seconds on speed 9. Set aside. Place sugar into TM bowl and mill for 10 seconds on speed 9. Add butter and mix for 6 seconds on speed 4.Add almond essence, eggs and milled nuts back into TM bowl and mix for 5 seconds on speed 6. Spread filling over pastry shell and tud with pistachios and craisins.Place spices, brandy and orange marmalade into TM bowl and warm together for 3 minutes at 70°C on speed 2. Spread over top of slice and bake for 30 minutes until golden and just set in centre. Cool slice before placing chocolate into clean TM bowl and milling for 5 seconds on speed 7.Add oil and melt together for 4 minutes at 37°C on speed 2. Using the prongs of a fork, dip into melted chocolate and flick over the top of the tart in a weaving pattern.Cut into triangles and serve warm with whipped cream, brandy custard or ice cream. Equally delicious cold.