6 servings
40 minutes + 1 night to set
Crunchy nut pastry base
40 minutes + 1 night to set
Crunchy nut pastry base
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Ingredients
40 g dark chocolate 65 g chopped walnuts 25 g brown sugar 5 g butter Preparation Break the chocolate into pieces and mix in the blender together with the walnuts, the brown sugar and the butter until you have a thick and relatively homogenous mixture. |
Soft creamy filling
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Ingredients
200 g white chocolate 3 egg yolks 100 g sugar 150 g milk 150 g cream 1 vanilla pod 30 g Amaretto Preparation Mix the milk with the cream. Split open the vanilla pod, scrape the pulp out and add this, together with the vanilla pod itself to the milk-cream mixture. Bring it quickly to the boil stirring all the time. Leave the milk-cream mixture to stand for a further ten minutes and then remove the vanilla pod. In the meantime, beat the egg yolks and the sugar until you have an almost white mixture. Fold this carefully into the milk-cream mixture and heat it up in a bain-marie stirring gently until this crème is nicely thickened. Then break the white chocolate into pieces and melt this in the crème. Flavor with Amaretto. Mix a little bit longer and it’s ready! |
Finishing
Spread the nut mixture over the base of a baking tin and carefully pour in the white chocolate filling. Leave the pastry in the freezer for at least one whole night.
Remove the pastry from the tin one hour before you intend to serve it and leave it to thaw in the fridge. Decorate with a swirl of whipped cream, a few festive chocolate decorations and if you like, some threads of caramel.
Remove the pastry from the tin one hour before you intend to serve it and leave it to thaw in the fridge. Decorate with a swirl of whipped cream, a few festive chocolate decorations and if you like, some threads of caramel.
