Pie Crust
Ingredients
12.15 oz All purpose flour
9.90oz Unsalted butter – cold and diced
2.65oz Water
3/4 teaspoon Salt
Method:
Add flour, salt and diced butter into a large bowl
Rub the flour and butter together by hand until coarse crumbs form
Add water into a clean bowl
Add water to dough bit by bit, mixing gently, until it just comes together
Chill for an hour
Filling:
Ingredients
7.95 oz Honey
7.95 oz Unsalted butter
6/10 oz Walnuts
4.25 oz Heavy cream
3.55 oz Granulated sugar
1 Egg
1 Egg yolk
1 1/4 teaspoons Vanilla extract
3/4 teaspoon Sea salt
Method:
Roll out pastry dough to about 1/4” thickness
Chill for 30 minutes
Pre-heat oven to 350 F /170 C
Pre-bake the crust for 15 minutes with weights
Toast walnuts for 5 minutes
Scatter walnuts over pie crust
In a sauce pan, add vanilla extract, sea salt, granulated sugar, honey and butter
Heat until just boiling, stirring occasionally
Transfer caramel into a clean bowl and cool for 20 minutes
Add heavy cream, egg yolk and egg
Whisk until smooth
Pour caramel into pie crust
Bake for 40 minutes until just set
Leave to cool
Sprinkle with sea salt
Serve with vanilla ice cream
butter sweet symphony 