delicious - - MATT WILKINSON. -


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


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


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.

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