Trickett's Grove walnuts can add both texture and taste to many kiwi favourites. Go ahead and try these classics with twists.
Walnut Dessert Pie
Hearty and formal. Serve as is or with cream or yoghurt.
2 sheets sweet short pastry
1 egg white
2 tablespoons caster sugar
2/3 cup sugar
½ cup walnuts, coarsely chopped
¼ cup slivered almonds
200 ml cream
1 tablespoon honey
First caramelise the nuts by putting the sugar into a pan and heating until it melts and begins to brown. Stir in the walnuts and almonds, then add the cream and let the mixture thicken a bit.
Stir in the honey and remove from the heat. Allow to cool slightly.
Line a pie dish with one pastry sheet. Spread with the caramelised nuts. Top with the second sheet of pastry cut into strips. Brush with lightly beaten egg white and sprinkle with caster sugar.
Bake at 180º C for about 35 minutes. Cool completely before cutting.
Delicious and traditional. You'll always want to eat more!
275 grams dark chocolate
¾ cup cream
190 grams walnut paste
300 grams dark chocolate
Melt the first measure of chocolate and cream together until smooth. Remove from the heat and beat until whipped. Add the walnut paste and mix well.
Allow the mixture to cool enough so that you can roll teaspoon-sized portions into balls. Place them on a tray lined with baking paper and allow to set firmly in the fridge.
Melt the second measure of chocolate and dip the balls into it to coat completely. Place them back on the tray and allow to set in a cool, dry place (not in the refrigerator as that is too cold).
Walnut & Poached Pear Tart
A really tasty tart.
4 – 5 small pears, peeled, halved and cored
4 cups water
4 long strips lemon peel
50g toasted walnuts
pinch of salt
70g icing sugar
175g chilled diced butter
2 egg yolks
125g butter, at room temperature
125g castor sugar
½ teaspoon vanilla extract
125g ground toasted walnuts
3 tablespoons flour
To poach the pears:
Place the sugar, water and lemon peel in a pot and bring to the boil, stirring to dissolve the sugar. Add the pears and simmer gently for 10–15 minutes or until just tender. Remove and drain.
To make the pastry:
Place walnuts, flour, salt and sugar in a food processor and blend together. Add the butter and pulse to form a crumb-like mixture. Add the egg yolks and process until the pastry just starts to come together.
Tip into a 30cm loose based tart tin and press it evenly into the sides and base. Chill in the fridge until firm.
Preheat the oven to 180ºC
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