Sunday, February 3, 2008
Caramel Walnut Pie
1 1/2 cups White Wings Plain Flour
2 tablespoons icing sugar
4.5 oz butter, chilled, cubed
1 egg, lightly beaten
2 tablespoons cold water
3/4 cup white sugar
1/4 cup water
1 1/3 cup thickened cream
2 oz butter, chopped
1 teaspoon vanilla extract
3. 5 oz dark chocolate, melted
1 1/2 cups walnuts, chopped
2 eggs, lightly beaten
Make pastry: Place all pastry ingredients into a food processor. Process until mixture just comes together.
Turn onto a floured surface. Knead gently until smooth. Press into a 4 inch round. Roll out between 2 sheets of baking paper to a 12 inch round. Use to line base and sides of a 1/2 inch deep, 10 inch fluted loose-based flan pan. Freeze for 20 minutes or until firm.
Make filling: Heat sugar and water in a saucepan over low heat, stirring with a metal spoon, for 5 minutes or until sugar has dissolved. Stop stirring. Simmer for 25 to 30 minutes, brushing away any sugar crystals that form (see note), or until golden. Remove from heat.
Add cream (toffee will seize). Return to heat. Stir with a wooden spoon over medium heat until toffee has dissolved. Remove from heat. Add butter and vanilla. Stir until smooth. Allow to cool.
Place a baking tray into oven. Preheat oven and tray to 400 F. Line flan with baking paper. Half-fill with raw rice.
Place flan onto hot tray. Bake for 12 minutes or until light golden around edges. Remove paper and rice. Bake for a further 12 minutes or until light golden. Remove from oven. Reduce oven to 350 F.
Spread chocolate over hot pastry base. Sprinkle with walnuts. Stir eggs into caramel. Pour caramel over walnuts. Bake for 20 to 25 minutes or until bubbling and set in the centre. Cool completely. Serve.