Hazelnut, chocolate & cardamom cream pie
A much younger Vita doing the hard work
Ingredients: For the pastry: 1 x 100g whole blanched hazelnuts, 60 grams unsulted butter softened, 25 grams icing sugar (sifted), 125 grams plain flour sifted plus a little for dusting, 1 medium egg yolk.
For the filling: 1 x 200 gram bar of good quality dark chocolat, 10 whole cardamom pods, 1 x 284ml cartoon double cream, 25 grams butter
To decorate: 1 level tablespoon cocoa powder (sifted)
You will also need a 23cm loose based fluted flan tin with a depth of 2cm
Preheat oven to 190c
1. Toast the hazelnuts in the preheated oven for 10 mins or until lightly browned. Let them cool, then chop in the food processor or electric coffee grinder until finely ground.
2. Cream butter with sifted icing sugar and add 40 grams of the ground nuts then gradually work in the sifted flour. Beat the egg yolk and 1 tablespoon of water together and add this to the pastry gradually working it into a ball. Turn the pastry on to a lightly floured surface and using your hands press it out gently into a circle slightly smaller than your flan tin.
3. Carefully place it into the tin (don’t worry if it breaks) and press it round and up the sides using lightly floured fingers until you have formed the pastry case. Chill in the fridge for at least half an hour. Prick the base of the pastry then bake it for 15 - 20 minutes until it’s lightly browned set aside to cool.
4. Meanwhile crush the cardamom pods
using a pestle and mortar,
remove the green husks and finely grind the seeds. Add the cardamom to
the cream and warm gently
in a saucepan until the surface is just beginning to
tremble but don’t let it
Before serving dust with the sifted cocoa powder.