Breville the Kitchen Wizz Quad BFP650 Instruction Booklet page 47

PAGE HEAdER..... RECIPES
LEMON TART
Serves 8
INGREdIENTS
1 ½ cups plain flour
cup icing sugar mixture
L
125g butter
1½ tablespoons iced water
LEMON FILLING
3 lemons
5 x 60g eggs
1 cup caster sugar
200ml cream
METHOd
1. Insert quad blade into processor bowl.
Add flour, icing sugar and butter.
Place lid on bowl. Process until well
combined; add water, ½ tablespoon at
a time and process until mixture forms
a ball.
2. Remove pastry from bowl onto a clean
surface and shape into a flat disk. Cover
pastry and refrigerate for 30 minutes.
3. Grease a 24cm round loose-based flan
tin. Roll pastry, between two sheets
of baking paper, large enough to line
tin. Carefully lift pastry into tin and
press into sides; trim edges. Cover and
refrigerate for 30 minutes.
4. Preheat oven to 200°C. Place tin on
oven tray; line tin with baking paper
then fill with baking beans. Bake for
10 minutes then remove beans and
paper and cook in oven for a further
10 minutes or until pastry is lightly
browned; remove from oven and reduce
heat to 160°C.
5. Remove rind from lemons; reserve.
Juice lemons. Combine rind, juice and
remaining filling ingredients and whisk
until well combined.
6. Carefully pour into pastry case and
bake for about 35 minutes or until set.
Cool completely before serving.
46
BAKEd LEMON CHEESECAKE
Serves 8-10
INGREdIENTS
250g packet plain sweet biscuits
125g unsalted butter, melted
300ml carton sour cream
1 cup caster sugar
½ teaspoon vanilla extract
1 tablespoon finely grated lemon rind
4 eggs
750g cream cheese, at room temperature,
cut into cubes
METHOd
1. Preheat oven to 160°C no fan. Line the
base of a 23cm (base measurement)
springform pan with non-stick
baking paper.
2. Place Quad blade into processor bowl;
add biscuits. Place lid on bowl. Process
until biscuits are finely crushed. Place
crumbs into a bowl, add melted butter
and mix well. Use a straight-sided glass
to spread and press the biscuit mixture
firmly over the base and sides of pan,
leaving 1cm at the top of the pan.
Refrigerate 10 minutes.
3. Meanwhile clean bowl and insert quad
blade; place remaining ingredients into
the processor bowl. Place lid on bowl.
Process until mixture is smooth.
Do not overmix.
4. Pour the cream cheese mixture into
the base. Place the pan on a baking
tray and bake for 1 ¼ -1 ½ hours or
until just set in the centre. Turn oven
off. Leave the cheesecake in oven,
with the door ajar, for 2 hours or until
cooled completely (this will prevent
cheesecake from cracking). Refrigerate
until well chilled.