HONEY BUTTERMILK PIE WITH CINNAMON PRALINE

SERVES 8-10

15g plain flour 15g fine polenta 50g brown sugar 50g unsalted butter, melted, cooled 1 tsp vanilla bean paste

3/4 cup (200g) sour cream 4 eggs, lightly beaten

3/4 cup (180ml) honey 200ml buttermilk

1/2 cup (110g) caster sugar 1 tsp ground cinnamon Pure (thin) cream, to serve

PASTRY

1 cup (150g) plain flour, plus extra to dust 1/4 cup (40g) fine polenta 90g cold unsalted butter, chopped 1 tbs caster sugar

CINNAMON & VANILLA PRALINE

1/2 cup (110g) caster sugar 1 tsp ground cinnamon 1 tsp vanilla bean paste

For the pastry, place all ingredients in a bowl with a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Add 1/4 cup (60ml) iced water and stir to combine. Gently knead to form a dough. Enclose in plastic wrap. Chill for 30 minutes.

Preheat oven to 200°C. Roll out dough on a lightly floured work surface to 5mm thick. Use to line a 23cm x 5cm-deep pie tin. Line with baking paper and fill with pastry weights. Bake for 12-14 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until golden and dry.

Meanwhile, to make the filling, place all ingredients, except cream, in a bowl with a pinch of salt and whisk until smooth.

Reduce oven to 160°C. Strain filling into pastry case and place on a baking tray. Bake for 45 minutes or until set. Cool slightly, then chill for 3 hours or until ready to serve.

Meanwhile, to make the praline, line a baking tray with foil. Place sugar in a non-stick frypan over high heat. Cook, swirling the pan, for 3-4 minutes or until a golden caramel. Add cinnamon and vanilla, and swirl to combine, then pour into prepared tray. Set aside for 30 minutes or until set. Once set, using a mortar and pestle, pound to a fine crumb.

Scatter chilled pie with praline, cut into wedges and serve with cream.