Walnut pie

Yield: 1 servings

Measure Ingredient
175 grams Walnut; coarsely chopped
1 375 gram sho crust pastry
250 grams Sugar
4 teaspoons Liquid glucose; (20 g.)
2 tablespoons Lemon juice; (30 ml.)
75 millilitres Double cream
25 millilitres Honey
1 Egg yolk; beaten
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.

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