This recipe is best with
Recipe Ingredient
- Sweet pastry
- 180g unsalted butter
- 90g castor sugar
- 1/4 tsp salt
- 1 small egg yolk
- 295g plain flour
- 2 to 3 tsp cold water
- Filling
- 40g cooking chocolate, melted
- 35g melted butter
- 55g soft brown sugar
- 25g honey
- 120ml whipping cream
- 1 tsp cocoa powder, sifted
- 150g roasted macadamia nuts or any nuts of your choice, coarsely chopped
Instructions
- Cream butter and sugar until smooth.
- Add in egg to mix then sift in the flour.
- Add enough cold water to form a soft but not sticky dough.
- Put dough in a plastic bag or wrap with cling film and chill in the refrigerator for 30 minutes.
- Roll out pastry between two sheets of plastic wrap to fit a springform pie tin.
- Peel top layer of plastic from the pastry and ease pastry carefully into the flan tin.
- Peel off remaining plastic and trim and neaten the edges.
- Prick the base of the pastry with a fork and chill in the refrigerator for 20-25 minutes.
- Cover the pasty with foil, fill with beans and bake blind at 180°C for about 15 minutes or until the crust is lightly golden and the base is dry.
- Let it cool for 10 to 15 minutes.
- Combine melted chocolate and butter in a mixing bowl.
- Add in sugar, honey and whipped cream.
- Stir until sugar dissolves.
- Sift in cocoa powder and add the nuts.
- Mix until well blended.
- Pour the chocolate mixture into the prepared crust.
- Bake in preheated oven at 190°C for 30 to 35 minutes.
- Cool completely before slicing the pie.
For the pastry:
For the filling:
