Menu
GSABO - S2- Ep5 - Recipes

Walnut and Coffee Pie

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Tart Crust:

  • 300g Cake Wheat Flour
  • 2ea. Egg Yolk
  • 200g Unsalted Butter
  • 100g Castor Sugar

Toasted Walnut:

  • 230g Castor Sugar
  • 30ml Water
  • 200g Walnut

Coffee Cream:

  • 250ml Cream
  • 125ml Double Thick Cream
  • 180ml Icing Sugar
  • 5ml Instant Coffee Powder
  • 2.5ml Hot Water

Walnut & Coffee:

  • 2ea. Egg
  • 140g Muscovado Sugar
  • 100ml Fresh Cream
  • 10ml Instant Coffee Powder
  • 10ml Hot Water
  • 40g Butter (melted)
  • 30ml Icing Sugar
  • 40ea. Chocolate Coated Beans

Preparation method

Tart Crust:

  • Preheat oven 180C.
  • Cream the butter with sugar until pale.
  • Add egg yolk and mix well.
  • Add sifted flour and mix.
  • Shape into a disc and wrap in cling film.
  • Refrigerate for 30 minutes.
  • Roll out the dough to thickness of 6mm.
  • Place it into a flan tin 23cm diameter.
  • Place a piece of foil on top of the tart crust and fill with baking beans.
  • Bake for 10 minutes.
  • Take out of the oven and remove the baking beans and the foil.
  • Use fork to make some holes at the bottom.
  • Bake for 5 minutes.

Toasted Walnut:

  • Reduce the oven to 150C.
  • Dissolve sugar and water to make a syrup
  • Chop the walnut slightly and place on top of a lined baking tray.
  • Drizzle the syrup onto the walnut.
  • Bake for 10 minutes and then allow to cool

Coffee Cream:

  • Dissolve coffee powder with hot water. Allow it to cool.
  • Whisk cream and icing sugar.
  • Add cooled coffee and mix well.

Walnut & Coffee Filling:

  • Dissolve instant coffee with hot water. Allow it to cool.
  • Whisk egg and sugar.
  • Add cream, coffee, butter and mix.
  • Add the toasted walnut and combine well.
  • Add the filling to the pie shell.
  • Bake for 25 minutes.
  • Leave to cool and then sieve some icing sugar on top.
  • Pipe coffee cream and decorate with chocolate-coated coffee beans.