Mon, 20 November 2017
INGREDIENTS
METHOD
· Roll out the pastry on a lightly floured surface and use to line a 26cm tart tin, Prick the base with a fork and chill for 30 mins.
· Heat oven to 190C.
· Line the pastry case with baking parchment, fill with baking beans and bake for 15 mins until the sides are set.
· Remove the beans / rice and parchment and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.
· Increase oven to 200C.
· Beat the butter and sugar together with an electric whisk until light and fluffy.
· Continue to whisk, pour in both of the syrups.
· Gradually add the eggs and the vanilla, then whisk until combined.
· Stir through the nuts and pour into the tart case.
· Bake for 10 mins.
· Turn heat down to 160C and continue baking for 30 mins.
· The pie should be golden but the filling should wobble a little in the centre when shaken.
· Leave to cool in the tin.
· Serve with whipped cream
Watch how it's made below:
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Chef: Louise Lennox
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