Chocolate Walnut Pie

Need

• Pastry

• 30 Grams coconut sugar
• 1 vanilla bean, freeze dried or roasted (see note)
• 200 Grams bakers flour
• 100 Grams butter cubed and chilled BUY
• Pinches pink salt flakes BUY
• 60 Grams sour cream

• Filling

• 110 Grams chocolate dark chocolate, melted (over 70% if possible) BUY
• 3 eggs
• 200 Grams pure maple syrup
• 100 Grams dark muscovado sugar
• 120 Grams unsalted butter softened BUY
• 2 Teaspoons vanilla bean paste BUY
• 200 Grams walnut pieces

Do

1  

Place sugar and vanilla bean into Thermomix bowl and mill 10 sec/speed 10.

2  

Add remaining pastry ingredients except sour cream and mix 6 sec/speed 6.

3  

Add sour cream and knead 30 sec/Interval.

4  

Tip dough out onto floured silpat mat and push into a disc. Refrigerated 15-30 minutes.

5  

Roll out pastry and line a 24 cm flan tin with removable base with the pastry. Place into the freezer while you prepare the filling.

6  

Preheat oven to 160°C.

7  

Melt the chocolate in the microwave and set aside.

8  

Place all remaining filling ingredients except the walnuts into Thermomix bowl and blend 30 sec/speed 8.

9  

Add walnuts and blend 3 sec/Reverse/speed 3.

10  

Brush the pastry base with the chocolate. Pour filling over. Bake 45-50 minutes until just set in the centre.

11  

Serve with large dollops of vanilla or chocolate whipped cream, sprinkle with roasted cacao nibs.

More

To roast a vanilla bean, place into cold oven set to 200°C for 10 minutes. I usually roast a few beans at a time and keep them in a ziploc bag until use. I used a freeze dried vanilla bean this time around, but I don’t always have those handy!