It is getting cooler,
time to make rich, caramel, nutty pie.
1. Line a pie dish
with short crust pastry.
2. Whisk together 2
eggs, 100gm brown sugar, 100gm hazelnut paste (or any nut paste/butter), 60 gm
sour cream, a big pinch of salt and 1 teaspoon baking powder.
3. Pour into pie dish,
cover the base to around 1cm high. Cover with black sesame, chopped up walnuts
and candied citrus peel.
4. Pre-heat oven to
220˚C, put the pie in and lower to 180˚C, bake till pastry golden, surface of
filling risen and caramel brown, around 20 minutes.
No comments:
Post a Comment