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
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).