choco­late and hazel­nut pra­line im­pos­si­ble pie

donna hay - - Sweet Impossible Pies -

1²⁄³ mil cups cups (410 ml) milk

¼ cup (25g) hazel­nut meal (ground hazel­nuts) 6 fresh dates (120g), pit­ted

50g un­salted but­ter, melted

1 ta­ble­spoon vanilla ex­tract

2 eggs

¹⁄³ cup (50g) plain (all-pur­pose) flour 2 ta­ble­spoons Dutch co­coa

½ cup (110g) caster (su­perfine) sugar 100g dark choco­late, melted hazel­nut pra­line

½ cup (110g) caster (su­perfine) sugar 2 ta­ble­spoons wa­ter

½ cup (70g) hazel­nuts

Pre­heat oven to 160°C (325°F). Place the milk, hazel­nut meal, dates, but­ter, vanilla, eggs, flour, co­coa, sugar and choco­late in a blender and blend un­til smooth. Pour the mix­ture into a lightly greased 18cm (1-litre-ca­pac­ity) pie dish. Place on a large bak­ing tray and cook for 30–35 min­utes or un­til just set with a slight wob­ble.

To make the pra­line, place the sugar and wa­ter in a small non-stick fry­ing pan over low heat and stir un­til the sugar is dis­solved. In­crease heat to high and cook for 4–6 min­utes or un­til golden. Add the hazel­nuts, stir to com­bine and pour the mix­ture onto a bak­ing tray lined with non-stick bak­ing pa­per. Set aside to cool for 10 min­utes or un­til set. Finely chop and sprin­kle over the pie to serve. SERVES 8 .

brown sugar, bour­bon and pecan im­pos­si­ble pie

1½ cups (375ml) milk

50g un­salted but­ter, melted 1 ta­ble­spoon vanilla ex­tract

2 eggs

¹⁄³ cup (50g) plain (all-pur­pose) flour ½ cup (110g) caster (su­perfine) sugar ½ cup (90g) brown (light brown) sugar 1½ ta­ble­spoons bour­bon

2 cups (240g) pecans golden syrup, to serve

Pre­heat oven to 160°C (325°F). Place the milk, but­ter, vanilla, eggs, flour, sug­ars, bour­bon and ½ cup (60g) of the pecans in a blender and blend un­til the pecans are finely chopped. Roughly chop the re­main­ing pecans and place in the base of a lightly greased 18cm (1-litre-ca­pac­ity) pie dish. Pour over the mix­ture. Place on a large bak­ing tray and cook for 30–35 min­utes or un­til just set with a slight wob­ble. Set aside for 5 min­utes. Driz­zle with golden syrup to serve. SERVES 8 . burnt but­ter and maple im­pos­si­ble pie

90g un­salted but­ter, chopped

1½ cups (375ml) unsweet­ened al­mond milk ²⁄³ cup (80g) al­mond meal (ground al­monds) 1 ta­ble­spoon vanilla ex­tract

2 eggs

¹⁄³ cup (50g) plain (all-pur­pose) flour

¾ cup (75g) caster (su­perfine) sugar

¼ cup (60ml) maple syrup

½ cup (125ml) sin­gle (pour­ing) cream

½ cup (120g) sour cream

2 ta­ble­spoons ic­ing (con­fec­tioner’s) sugar ¼ cup (40g) chopped al­monds finely grated nut­meg, to serve

Pre­heat oven to 160°C (325°F). Place 50g of the but­ter in a small fry­ing pan over high heat and cook for 3 min­utes or un­til nutty brown. Set aside to cool slightly. Place the milk, al­mond meal, burnt but­ter, vanilla, eggs, flour, caster sugar and 2 ta­ble­spoons of the maple syrup in a blender and blend un­til smooth. Pour the mix­ture into a lightly greased 18cm (1-litre-ca­pac­ity) pie dish. Place on a large bak­ing tray and cook for 30–35 min­utes or un­til just set with a slight wob­ble. Set aside to cool for 10 min­utes.

Place the cream, sour cream and ic­ing sugar in the bowl of an elec­tric mixer and whisk un­til stiff peaks form. Re­frig­er­ate un­til needed. Place the al­mond and re­main­ing but­ter in a small fry­ing pan over high heat and cook for 3 min­utes or un­til nutty brown. Add the re­main­ing maple syrup and re­move from the heat. Set aside to cool slightly. Top the pie with the cream mix­ture and al­mond mix­ture. Sprin­kle over nut­meg to serve. SERVES 8.

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