HOME MADE FONDANT RECIPE RECIPES

Steps:

• For the pastry, put flour and icing sugar in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
• Add the egg yolk and water and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes.
• Preheat the oven to 200C/400F/Gas 6 (180C fan). Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle - about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Leave to chill in the fridge for 15 minutes.
• Prick the base of the pastry with a fork and line the pastry case with a circle of baking parchment or foil and fill with baking beans. Bake the pastry blind for 10 minutes, or until just lightly golden-brown, then remove the paper and beans and return the tart to the oven to cook for a further 5-7 minutes, or until pale golden-brown and dried out.
• For the filling, melt the butter in a medium pan over a low heat, then add the chocolate and stir until melted and smooth. Remove from the heat and stir in the sugar and flour. Beat in the eggs, one at a time.
• Place the pastry case on a baking tray. Pour the mixture into the pastry case, filling it right to the top and place in the oven. Bake for 10-12 minutes, or until just set around the edges - but it should still be slightly wobbly in the centre.
• Remove from the oven and allow to cool. Dust with icing sugar - if liked, you can cut a heart shape out of baking parchment and place on top of the tart before dusting with icing sugar, then remove the paper to make a stenciled effect. Or serve warm with strawberries, a dusting of icing sugar and cream.

Steps:

• Peel 4 russet potatoes. Trim the ends, then cut each potato in half crosswise. You should now have 8 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. Meanwhile, heat the oven and prepare the garlic and butter.
• Arrange a rack in the middle of the oven and heat the oven to 400°F. Lightly smash and peel 3 garlic cloves. Cut 4 tablespoons unsalted butter into 8 pieces.
• Drain the potatoes, rinse with cold water, and pat dry with paper towels. Season the potatoes with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Heat 2 tablespoons canola oil in a large oven-safe skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer and cook until golden brown, 6 to 7 minutes. Flip the potatoes using tongs and add the garlic, butter, and 4 sprigs thyme. (If the potatoes are sticking to the pan, let them cook 2 to 3 minutes more until they easily release before flipping.) Cook until the butter is foaming and starts to brown, 2 to 3 minutes more. Add 3/4 cup vegetable or chicken broth.
• Bake until the potatoes are fork tender and lightly browned on the sides, 30 to 35 minutes. Garnish with more whole thyme sprigs before serving, drizzled with the pan juices.