Tasty treat to serve with ice cream

South Waikato News - - NEWS -

Caramel Wal­nut Pie: Serves 6 Crust: 125g flour

cup caster su­gar Pinch of salt 90g but­ter 1 large egg yolk Fill­ing: 50g but­ter, soft­ened 175g caster su­gar 3 eggs 200ml golden syrup 100ml cream 1 tbsp flour 1 tsp vanilla essence 175g shelled fresh wal­nut halves

To make the crust, place all ingredients in a food pro­ces­sor and blend un­til mix­ture forms a soft ball. Press pas­try over base of a 20cm fluted pie dish. Re­frig­er­ate for 30 min­utes.

Fill pas­try-lined pie dish with dry rice, peas or beans and bake at 200 de­grees Cel­sius for 10 min­utes. Re­move the blind bak- ing ma­te­rial and re­turn pie shell to oven for three min­utes.

While pas­try is cook­ing pre­pare the fill­ing.

Beat to­gether but­ter, su­gar and eggs un­til creamy.

Stir in golden syrup and cream, blend­ing well. Fi­nally, add flour and vanilla essence, stir­ring un­til well in­cor­po­rated.

Ar­range wal­nut halves over base of pas­try case and care­fully pour fill­ing mix­ture into crust.

Make a tent of tin­foil over pie and bake in oven at 180C for 30 min­utes.

Re­duce tem­per­a­ture to 160C, take off tin­foil tent and cook for a fur­ther 15 min­utes.

Serve cold with ice cream or creme fraiche.

CARAMEL WAL­NUT PIE: Top with a dol­lop of whipped cream.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.