Although chocolate recipes in the world are aplenty, this hazelnut pie is sure to be a hit with everyone. Coated with a thick layer of chocolate and stacked with layers of nuts and pastry, you can even prepare this ahead of any celebration. It will stay just as satisfying!
CHOCOLATE HAZELNUT PIE
- 1½ cup (120 g) hazelnuts
- ¾ cup (165 g) firmly packed brown sugar
- 100 g butter
- 1 tsp vanilla extract
- 1 cup (250 ml) pouring cream
- 150 g dark (semi-sweet) chocolate, chopped coarsely
- 1½ cup (225 g) plain (all-purpose) flour
- 2 tbsps icing (confectioners') sugar
- 125 g cold butter, chopped
- 1 egg yolk
- 2 tbsps iced water, approximately
Make pastry: Process flour, sugar and butter until crumbly. Add egg yolk and enough of the water, processing until ingredients come together. Knead dough on a floured surface until smooth. Enclose pastry in plastic wrap; refrigerate for 30 mins.
Grease a 24 cm round loose-based fluted flan pan. Roll pastry between sheets of baking paper until large enough to line pan. Ease pastry into pan, press into base and side; trim edge. Cover; refrigerate for 30 mins.
Preheat oven to 180 C.
Place pan on an oven tray. Line pastry case with baking paper; fill with dried beans or rice. Bake for 15 mins. Remove paper and beans; bake for 15 mins or until browned lightly. Cool.
Place nuts on an oven tray; roast for 5 mins or until browned lightly, cool. Place nuts in a tea towel; rub to remove skins. Place nuts in pastry case.
Combine sugar, butter, extract and ⅔ cup cream in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered, for 8 mins or until golden and thickened. Pour caramel over nuts; cool until filling is firm.
Place chocolate in a small heatproof bowl. Bring remaining cream to the boil in a small saucepan. Pour hot cream over chocolate; stir until smooth. Spread chocolate mixture over pie. Refrigerate for 3 hrs or overnight. Remove pie from refrigerator 30 mins before serving.
TIP Store leftover pie in an airtight container in the fridge for up to 3 days.