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Fantaisie Aux Noix

Chef Dave Bergmann,
Bergmann’s on Lombard

This festive nut pie has a subtle sweetness that isn’t too rich for a midday holiday feast. The smokiness of roasted nuts adds depth to the chewy chocolate caramel filling.

Pie Crust
1 cup all-purpose flour
1/2 cup margarine
3 Tbsp sugar
2 eggs

Mixed Nuts
6 Tbsp sugar
2 Tbsp butter
6 Tbsp cream
50 gr milk chocolate
1 3/4 cup mixed nuts (almonds, hazelnuts, walnuts, peanuts), crushed

Pie Crust
1. Preheat oven to 350°F.
2. In a bowl, mix flour, sugar and margarine. Add eggs and mix well.
3. Refrigerate dough until it is firm (approx. 1 hr).
4. Flatten dough using rolling pin and place in 3″ tart pans.
5. Pre-bake shells for 8-12 mins until golden. Remove from oven and cool.

Mixed Nuts
1. Preheat oven to 350°F.
2. Place mixed nuts on baking sheet and roast in oven for 5-10 mins. Once roasted, wrap nuts in dishcloth and crush using rolling pin.
3. In pot on medium-high heat, add sugar. Stir constantly until it starts to caramelize (approx. 5 mins). Slowly add butter and cream. Mix well until soft caramel forms.
4. Add chocolate and crushed nuts to pot. Mix well.
5. Fill pre-baked pie shells with nut mixture and serve.

Yield 12 individual servings

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