Turkish · Dessert
Walnut Custard Pie
A Turkish-inspired individual pie pairing a short, buttery crust with a lightly spiced walnut custard filling, finished with a warm honey-lemon glaze. The toasted walnuts give a deep, nutty backbone while the custard stays soft and barely set, echoing the layered nut-and-syrup pastries of Turkish baking in a single-crust pie format.
$1
25 minsPrep
30 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
477Calories
9.5gProtein
32.7gFat
41.2gCarbs
20.4gSugar
2.8gFiber
325mgSodium
91mgChol
10.4gSat Fat
223mgPotassium
79mgCalcium
2.2mgIron
0.3mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub the melted, cooled butter into the sifted flour, sugar and salt, then bind with the iced water into a smooth dough; wrap and rest in the fridge for 30 minutes.
2
Roll the dough thin on a floured surface and line two 8cm individual tart tins, trimming the edges; prick the bases and chill for 10 minutes.
3
Blind-bake the shells at 190°C for 10 minutes, then set aside to cool slightly.
4
Toast the chopped walnuts in a dry pan for 2-3 minutes until fragrant, then divide between the two shells.
5
Whisk the whole milk, beaten egg, 25g honey and cinnamon together until smooth, then pour over the walnuts in each shell.
6
Bake at 170°C for 18-20 minutes until the custard is just set with a slight wobble in the centre.
7
Cool the pies on a wire rack for at least 15 minutes.
8
Stir the lemon juice into the warmed 12g honey and brush over the tops of the cooled pies as a glossy finishing glaze just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.6 oz45g sifted all purpose flour
- 1.1 oz30g melted, cooled butter
- 0.2 oz6g sugar white
- 0 oz1g salt
- 0.4 oz10g iced water
- 1.9 oz55g finely chopped, toasted walnut
- 1.9 oz55g whole milk
- 5/85/8 eggs, beaten (30g)
- 0.9 oz25g honey
- 0 oz1g cinnamon ground
- 0.1 oz4g lemon juice
- 0.4 oz12g warmed, thinned honey
