Cinnamon Walnut Fudge Pie

This hearty pie is filled with the nutty goodness of walnuts, accented with cocoa and cinnamon, all perfectly encased in a buttery crust.

Ingredients

For the tart shell:

  • 60g Unsalted butter, extra for greasing
  • 100g Refined flour, extra for dusting
  • 25g Ground walnuts
  • 3/4tbsp Water

For the filling:

  • 50g Butter
  • 50g Caster sugar
  • 2 Eggs, beaten
  • 100g Ground walnuts
  • 2tbsp Cocoa powder
  • 1/2tsp Vanilla essence
  • 1/2tsp Cinnamon powder (optional)

Method

For the tart shell:

1. Preheat the oven to 200°C. Grease a loose bottomed round tart mould.

2. Cut cold unsalted butter into small chunks and keep aside.

3. In a large mixing bowl combine the sifted flour and the ground walnuts. Lightly rub in the unsalted butter into flour using your fingertips and work the mixture together till it begins to look like breadcrumbs.

4. Add in a little bit of water and mix to bring the mixture together into a dough. (You may not need all the water).

5. Roll the dough into a ball, cover with cling film and store in the freezer for 10 minutes.

6. After 10 minutes, roll out gently with the help of a rolling pin on a clean surface dusted with flour. Line the prepared tinwith the dough. Prick the base with a fork to make a few holes.

For the filling:

1. Beat the butter and sugar till light and fluffy.

2. Add eggs and whisk to make a smooth mixture.

3. Fold in the ground walnuts, cocoa powder, cinnamon powder and vanilla essence.

4. Spread this chocolate mixture in the pastry shell. Smoothen filling with the back of the spoon to create a layer of even thickness.

5. Bake in a preheated oven for 30 minutes. The filling should rise a little.

6. Cool slightly before taking the pie of out of the mould. Dust with cocoa powder. Slice and serve with sweetened fresh cream or custard.

  • function: top and bottom
  • temperature: 200 degrees C
  • time: 90 minutes
  • level 3