Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Walnut, whiskey and salted caramel pie


Pastry for a case can be grated rather than rolled out. Chill the dough and, once firm, grate it evenly over the base of the pie dish and press quickly to join it together. This reduces the risk of overworking the gluten and it's easier, too. Ensure the pastry is pressed into the dish evenly so it cooks uniformly.

You'll need

200 gm walnuts 2 eggs 2 egg yolks 1½ tbsp plain flour 30 ml rye whiskey Scraped seeds of 1 vanilla bean Pure icing sugar and thickened cream or icecream, to serve   Sweet pastry 250 gm (1⅔ cups) plain flour 60 gm pure icing sugar, sieved 120 gm butter, chilled, coarsely chopped 3 egg yolks   Salted caramel 200 gm caster sugar 100 ml pouring cream 80 gm butter, coarsely chopped

Method

  • 01
  • For sweet pastry, process flour, icing sugar and 1 tsp salt in a food processor to combine, then add butter and process until fine crumbs form, then add yolks and process to combine. Tip mixture out onto a work surface and bring together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Preheat oven to 150C. Roast walnuts on an oven tray until golden brown (10-15 minutes). Cool briefly, then process in a food processor until coarsely chopped. Set aside.
  • 03
  • Coarsely grate pastry evenly over base of a 25cm-diameter pie dish, then press evenly onto base and up sides. Pinch rim to create a crimped effect and refrigerate pastry case for 1 hour to rest.
  • 04
  • For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat, brushing crystals down sides of pan, until sugar dissolves, then bring to the boil and cook without stirring until dark caramel (6-8 minutes). Remove from heat and stir in cream, butter, 100ml water and 1½ tsp salt (be careful, caramel will spit). Return to heat and stir until smooth (1-1½ minutes). Stand to cool briefly (15 minutes).
  • 05
  • Preheat oven to 170C. Whisk eggs and yolks together in a bowl, then whisk in caramel, flour, whiskey, vanilla seeds and a pinch of salt. Stir in chopped walnuts, then pour into pastry case and bake until set and golden (25-35 minutes). Dust with icing sugar and serve with cream or ice-cream.

At A Glance

  • Serves 8 - 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Rich moscatel sherry.

Featured in

Jun 2016

You might also like...

Beef cheek recipes

recipes

T-bone steaks with garlic buttered mushrooms and mash

A culinary Tour de France

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

Beef cheek recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×