White Chocolate Hazelnut Pie
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 577 |
| pro | 8 g |
| total fat | 39 g |
| sat. fat | 19 g |
| carb | 49 g |
| fibre | 2 g |
| chol | 126 mg |
| sodium | 204 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 13 |
| vit A | 24 |
| vit C | 2 |
| folate | 20 |
- Preparation time: 15 minutes Chill: 1 hour 30 minutes
- Total time : 42 minutes Freeze: 4 hours
- Portion size: 8
Ingredients
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 1 tbsp 1tbspicing sugar
- 1/4 tsp 1/4tspsalt
- 1/3 cup 1/3cupcold butter, cubed
- 1/3 cup 1/3cupwhipping cream
- 1/3 cup 1/3cupchocolate-hazelnut spreadchocolate-hazelnut spread, (such as Nutella)
- Filling:
- 1/2 cup 1/2cuphazelnuthazelnuts
- 2 2Eggs
- 1/3 cup 1/3cupgranulated sugar
- 2 tbsp 2tbsphazelnut liqueur, (or 1 tsp 5 mL vanilla)
- 6 oz 6ozwhite chocolate, finely chopped
- 1 cup 1cupwhipping cream
Preparation
In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until in fine crumbs with a few larger pieces. Drizzle in cream, tossing with fork until dough clumps together. Press into bottom and up side of 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.
Prick bottom of pastry all over with fork; bake in 375°F (190°C) oven until golden, about 25 minutes. Let cool on rack. Spread chocolate-hazelnut spread over pie shell. Cover and refrigerate for 1 hour.
FIlling: On baking sheet, toast hazelnuts in 350°F (180°C) oven until fragrant and skins crack, about 10 minutes. Transfer to clean tea towel; rub vigorously to remove as much skin as possible. Coarsely chop and set aside.
In heatproof bowl over saucepan of simmering (not boiling) water, whisk together eggs, sugar and liqueur, whisking constantly until thick enough to coat back of spoon and thermometer registers 140°F (60°C), about 7 minutes. Whisk in white chocolate until smooth. Remove bowl and let cool.
In separate bowl, whip cream. Fold one-third into white chocolate mixture; fold in remaining cream. Fold in all but 2 tbsp (30 mL) of the hazelnuts; spoon into prepared crust. Sprinkle with remaining hazelnuts. Freeze for 4 hours or until firm. (Cover with plastic wrap then heavy-duty foil and freeze for up to 1 month.) Thaw in refrigerator for 30 minutes before serving.
Source : Canadian Living Magazine: December 2010
