175 g Walnut; coarsely chopped
1 375 gram sho crust pastry
250 g Sugar
4 ts Liquid glucose; (20 g.)
2 tb Lemon juice; (30 ml.)
75 ml Double cream
25 ml Honey
1 Egg yolk; beaten
Flour for dusting
The sugar mixture: Put half the sugar, glucose and lemon juice in a pan and
bring to a boil. Lower the heat and simmer, stirring constantly, until
caramelised. Remove and keep on a wooden surface.
The cream mixture: Put cream and the remaining sugar in a pan and bring to
a boil. Lower the heat and add butter. Stir until the butter has melted and
the mixture is frothy. Add honey and bring to a boil. Remove from heat and
add to the sugar mixture. Stir well.
The walnut mixture: Return the sugar-cream mixture to heat and bring to a
boil. Add walnuts. Stir well. Remove from heat and cool. Divide the mixture
into four equal portions.
Preheat the oven to 200oC.
The short crust pastry: Dust the work surface with flour. Roll out the
pastry into a 1/4 cm. thick rectangle. Then obtain four discs of 12.5 cm.
diameter and four discs, nine cm. in diameter.
Line the four moulds, nine cm. in diameter (1.5 cm. tall) with the 12.5 cm.
diameter discs. Put a portion of the walnut mixture in each, spread with a
spatula and cover with the smaller discs. Brush with egg yolk and, using a
fork, make a criss-cross pattern and arrange in a baking tray.
Put the tray in the preheated oven and bake until the surface is golden for
about 35 minutes. Remove and demould on to a cooling rack. Sieve the
drinking chocolate over one half of each of the four dessert plates.
Arrange the pie as shown in the picture and serve with a garnish of chopped
walnuts spread on the other half of the plate.