Yield: 1 servings
|175 grams||Walnut; coarsely chopped|
|1 \N||375 gram sho crust pastry|
|4 teaspoons||Liquid glucose; (20 g.)|
|2 tablespoons||Lemon juice; (30 ml.)|
|75 millilitres||Double cream|
|1 \N||Egg yolk; beaten|
|\N \N||Flour for dusting|
The sugar mixture: Put half the sugar, glucose and lemon juice in a pan and bring to a boil. Lower the heat and simmer, stirring constantly, until caramelised. Remove and keep on a wooden surface.
The cream mixture: Put cream and the remaining sugar in a pan and bring to a boil. Lower the heat and add butter. Stir until the butter has melted and the mixture is frothy. Add honey and bring to a boil. Remove from heat and add to the sugar mixture. Stir well.
The walnut mixture: Return the sugar-cream mixture to heat and bring to a boil. Add walnuts. Stir well. Remove from heat and cool. Divide the mixture into four equal portions.
Preheat the oven to 200oC.
The short crust pastry: Dust the work surface with flour. Roll out the pastry into a ¼ cm. thick rectangle. Then obtain four discs of 12½ cm.
diameter and four discs, nine cm. in diameter.
Line the four moulds, nine cm. in diameter (1½ cm. tall) with the 12½ cm.
diameter discs. Put a portion of the walnut mixture in each, spread with a spatula and cover with the smaller discs. Brush with egg yolk and, using a fork, make a criss-cross pattern and arrange in a baking tray.
Put the tray in the preheated oven and bake until the surface is golden for about 35 minutes. Remove and demould on to a cooling rack. Sieve the drinking chocolate over one half of each of the four dessert plates.
Arrange the pie as shown in the picture and serve with a garnish of chopped walnuts spread on the other half of the plate.
Converted by MC_Buster.
NOTES : Makes 4 pies
Converted by MM_Buster v2.0l.