Nut pie with a delicious crispy shortcrust pastry base and a filling of walnuts and almonds. This nut pie, which is very similar to a Tosca pie, is delightfully delicious and really easy to make. It’s a wonderful combination of a crispy base, delicious caramel nut filling and dark chocolate. I made the pie with walnuts and almonds, but it can also be made with hazelnuts. The pie can easily be made a day in advance, and it can be frozen and just warmed in the oven, too (but without the chocolate). Enjoy!
120 g cold butter
80 g confectioner’s sugar
30 g almond flour
1 vanilla pod
235 g all-purpose flour
½ tsp. salt
165 g butter
100 ml cream
40 g all-purpose flour
110 g cane sugar
250 g nuts, I used almonds and walnuts, roughly chopped
100 g dark chocolate
Mix the butter, eggs, half of the flour, confectioner’s sugar, almond flour, vanilla and salt together. Add the rest of the flour and quickly form the dough. Wrap the dough in cling film and refrigerate for 1 hour. Then roll out the dough and put it in a greased pie dish about 26 cm in diameter. Roll over the edge of the dish/pastry with a rolling pin to give the pastry a nice edge. Press the dough firmly into the side of the dish. Prick holes in the dough with a fork and line the pastry with baking paper. Bake the crust blind. Pour a bag of dried chickpeas onto the baking paper and bake the pastry for about 15 minutes in the center of the oven at 175 ° C until the edges are slightly golden.
Put all the ingredients in a saucepan and let them melt over a medium-high heat while stirring. Spread the chopped nuts over the pre-baked pie base and pour the pie filling over them.
Heat the oven to 225 C convection.
Bake the pie in the oven for about 15 minutes until the filling bubbles and colors. Allow the pie to cool.
Melt the chocolate and spread it around the edge of the pie. Refrigerate the pie until ready to serve. Enjoy!