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Oat and chocolate pies with maple cream

Australian Gourmet Traveller recipe for oat and chocolate pies with maple cream.

By Alice Storey
  • Serves 8
  • 55 mins preparation
  • 1 hr 10 mins cooking plus resting, cooling
Oat and chocolate pies with maple cream
Oat and chocolate pies with maple cream

Ingredients

  • 100 gm rolled oats
  • 165 gm (¾ cup) brown sugar
  • ½ tsp ground cinnamon
  • 250 ml (1 cup) maple syrup
  • 75 gm butter, melted
  • 1 tsp vanilla bean paste
  • 4 eggs, lightly beaten
  • 50 gm dark chocolate (55% cocoa solids), coarsely chopped, plus extra finely grated, to serve
Walnut butter pastry
  • 225 gm (1½ cups) plain flour
  • 90 gm walnuts, finely ground
  • 1½ tbsp caster sugar
  • 165 gm chilled butter, cut into 2cm pieces
  • 1½ tbsp white vinegar
Toasted rice puffs
  • 110 gm (½ cup) caster sugar
  • 1 tsp liquid glucose
  • 25 gm (1½ cups) toasted rice puffs (see note)
Maple cream
  • 250 ml (1 cup) thickened cream
  • 125 gm (½ cup) crème fraîche
  • 60 ml (¼ cup) maple syrup

Method

Main
  • 1
    For walnut butter pastry, combine flour, walnuts, sugar and a large pinch fine sea salt flakes in a large bowl. Turn out onto a work surface, scatter butter over and cut into flour with a pastry cutter or knife, until loosely combined with chunks of butter still visible. Combine vinegar with 75ml iced water, drizzle over flour mixture, mix with a pastry cutter to combine, then bring together with the heel of your hand. Shape into a disc and refrigerate to rest (2 hours).
  • 2
    Preheat oven to 180C. Roll out pastry on a lightly floured surface to 5mm thick, cut out eight 14cm-diameter rounds and line 8 metal pie tins with a 6cm base and 9cm top (see note), trim edges and refrigerate to rest (1½ hours). Blind-bake until pastry edges are set and light golden (7-8 minutes), then remove weights and paper, and bake until cooked through (8-10 minutes). Set aside to cool.
  • 3
    Meanwhile, scatter oats over a baking tray and toast, stirring occasionally, until light golden (7-8 minutes), then set aside to cool. Combine sugar and cinnamon in a bowl, add maple syrup, butter and vanilla, then whisk to combine. Add eggs one at a time, whisking well after each addition, then mix in oats.
  • 4
    Divide chocolate among pastry cases, top with oat filling and bake until golden, puffed and cooked through (30-35 minutes), covering edges with foil if browning too quickly. Set aside to cool.
  • 5
    For toasted rice puffs, bring sugar, glucose and 1 tbsp water to the simmer in a saucepan over medium heat, stirring to dissolve sugar, then bring to the boil and cook without stirring until a caramel forms (4-6 minutes). Remove from heat, add rice puffs and a pinch of fine sea salt flakes, stir to combine with an oiled spoon, then turn out onto a tray lined with baking paper and spread in an even layer. Allow to cool (15-20 minutes), then break into pieces before serving.
  • 6
    For maple cream, whisk cream, crème fraîche and maple syrup until soft peaks just form (over-whisking will make the mixture split). To serve, spoon maple cream onto pies and scatter with rice puffs and grated chocolate.

Notes

Note Rice puffs are available from supermarkets and health-food stores. In lieu of the suggested metal pie tins, fill greased Texas muffin tins, leaving 1cm at the top.
Drink Suggestion: Imperial Russian stout. Drink suggestion by Max Allen