Chinese · Dessert
Sweet Walnut Pie
A Chinese teahouse-style walnut pie with a lard-shortened pastry shell packed with toasted walnuts set in a sticky golden syrup and brown sugar filling, gently spiced with ginger.
$1
25 minsPrep
24 minsCook
79 minsTotal
MediumLevel
Nutrition per serving
630Calories
10.5gProtein
40.4gFat
59.7gCarbs
32.6gSugar
3.2gFiber
269mgSodium
79mgChol
10gSat Fat
238mgPotassium
61mgCalcium
3.1mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
sweet-spot
hidden-gems
Instructions
1
Rub chilled lard into the sifted flour and sugar until the mixture resembles coarse crumbs, then bind with the iced water into a firm dough; wrap and chill for 20 minutes.
2
Divide the dough in two and roll each piece thinly on a floured surface, lining the two 8cm individual tart tins, trimming the excess and pricking the bases with a fork.
3
Blind-chill the lined tins in the fridge for 10 minutes while you make the filling.
4
Whisk the beaten egg with the golden syrup, brown sugar, melted butter, ground ginger and salt until smooth and glossy.
5
Scatter the toasted chopped walnuts evenly into the two tart shells, then pour the syrup mixture over to just cover the nuts.
6
Bake at 170°C for 22-25 minutes until the crust is golden and the filling is set with a slight wobble in the centre.
7
Cool the pies on a wire rack for at least 15 minutes before unmoulding so the sticky filling firms up enough to slice cleanly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted all purpose flour
- 0.8 oz22g chilled, cubed lard
- 0.3 oz8g sugar white
- 0.5 oz14g iced water
- 2.5 oz70g toasted, roughly chopped walnut
- 1.6 oz45g golden syrup
- 0.7 oz20g brown sugar
- 5/85/8 eggs, beaten (30g)
- 0.4 oz12g melted butter
- 0 oz1g ginger ground
- 0 oz1g salt
