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KitchenAid brand’s expertly crafted 3-part blending system 1.5 peak* HP motor (with intelli-speed), unique asymmetric blade and ribbed jar.
These 3 parts work together in harmony to power through tough ingredients for smoother results and to produce perfect texture and taste.
Adaptive motor and Intelli-Speed motor control.
Senses contents and maintains the optimal speed to power through all ingredients.
Unique asymmetric stainless steel blade, sharpened and precisely angled.
Blends at 4 distinct angles to pull ingredients into the center to power through the toughest ingredients.
1.4 L ribbed glass jar.
Folds contents back onto the blades to create a powerful blending vortex to easily tackle tough ingredients.
Simple intuitive controls: one variable 5 speed dial including Pulse, 3 preset recipe programs (ice crush, icy drinks, smoothie) and self-cleaning cycles.
To blend the best-tasting creations or to control taste and texture with a range of variable speeds.
Stable die-cast metal base and die-cast metal knob.
Sturdy, stable, durable and easy to clean.
1.4 L new blender design available in a large number of fashionable colours.
To match everyone’s personality and kitchen.
Discover more possibilities with the blender optional accessories**: 500 ml personal jar, 200 ml small batch jar and 1 L citrus press.
To create more tastes
Made in USA
Guarantee 5 years
|Revolutions per minute RPM||600 – 16 000|
Pomelo Curd Tartlets
PREP TIME: 25 minutes
BLEND TIME: 5 minutes
BAKE/COOK TIME: 10 minutes
TOTAL TIME: 45 minutes (excludes chilling time for pomelo curd)
YIELD: 22 Mini Tartlets
For the Pomelo curd:
6 ounces (180 ml) Pomelo juice (about 1.5-2 Pomelos)
1 cup (200 g) granulated sugar
2 Tablespoons (4 g) Pomelo zest
½ cup (115 g) unsalted butter, softened
6 large (110 g) egg yolks
⅛ teaspoon fine sea salt
For the sweet dough:
1 cup (140 g) all-purpose flour
⅓ cup (35 g) almond flour
⅓ cup (40 g) confectioners’ sugar
¼ teaspoon fine sea salt
½ unsalted butter, cold and cut into ½-in cubes
1 large egg
½ vanilla bean, seeds scraped
Make the Pomelo curd. Slice your pomelos so you have to end pieces. Fit your KitchenAid® 400 Blender base with the Citrus Press attachment. Turn to speed 1 and, with two hands, firmly press halved pomelos onto the reamer and juice until you have 180 ml. of juice. Remove the attachment and set it aside, then fit the blender with the blender jar. Add sugar and Pomelo zest into the blender jar, secure lid and blend on speed 5 for 10 seconds. Remove the lid and add pomelo juice, butter, egg yolks, and salt. Recover and blend on speed 2 for 20 seconds.
Pour mixture into a 2L. pot. Turn stove to medium heat and place candy thermometer on the side of the pot (not touching the bottom). Cook the curd, stirring constantly with a pastry spatula, making sure to scrape the bottom and sides of the pan to prevent scorching. (NOTE: Do not bring to a boil or it will separate the curd.) After about 5-6 minutes (when the curd reaches 180ºF/82ºC) the curd will begin to thicken. Continue to stir and cook for 3-5 minutes, or until spatula leaves a clear trail (which then quickly disappears) in the bottom of the saucepan. Turn off heat and pour curd into a small bowl or jar. Cover with plastic wrap and allow to cool and set in the refrigerator for at least 6 hours, preferably overnight.
Make the tart shells. Add flour, almond flour, sugar, salt, butter, egg and vanilla seeds to the blender jar of blender. Secure lid and pulse five or six times. Grasp the blender jar with one hand and place your other hand on top of the cap; shake the jar up and down 4-5 times to loosen the ingredients, then place the jar back onto the blender base and pulse two times. Repeat the two pulse/shake process one more time. The mixture will have big clumps but still be crumbly. (Careful to not over blend.) Pour the mixture into a large bowl and gently knead together. Form the dough into a smooth disc, wrap in plastic wrap and chill for at least 30 minutes.
Preheat oven to 400ºF/204ºC. Lightly flour your work surface. Roll chilled dough to 0.6 cm. thick. Use a 5cm. round cutter to cut circles, and line the tart shells with the dough. Prick the dough several times in each cavity, then place the pans in the freezer to chill for 5 minutes before baking. Once chilled, bake in preheated oven for 8-10 minutes, or until golden brown. Use a fork to gently remove the baked shells from the cavities and place them on a cooling rack to cool completely before using.
Assemble the tartlets. Spoon the chilled Pomelo curd into the cooled tart shells, mounding at the center and swirling into a small peak. Serve immediately, or chill until ready for serving. Get creative by topping with a sprinkle of powdered sugar, or bit of candied ginger, or even a meringue of your choice.