White Chocolate and Macadamia Nut Pie
Baking and Desserts • British
Description
This recipe is taken from a book of sweet recipes from a popular bakery in New York. With dark chocolate ganache, this pie is pure heavenly bliss. For this recipe, we recommend using macadamia nuts for a truly perfect flavor combination!
Ingredients
- Butter 5 oz
- Wheat Flour 10 oz
- Sugar 5 oz
- Chicken Egg 1 piece
- Philadelphia Cheese 5 oz
- White Chocolate 5 oz
- Orange zest ½ spoons
- Macadamia Nuts 5 oz
- Heavy cream 5 fl oz
- 70% Dark Chocolate 5 oz
Step-by-Step Guide
Step 1
In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the butter (110 g) and flour together until the mixture is almost uniform, with no large chunks of butter, achieving a fine crumb consistency. Gradually add the sugar (80 g) and mix. Incorporate the egg and knead until a dough forms, but do not over-knead, as this will make the dough tough.
Step 2
Place the dough on a lightly floured surface and knead it gently with your hands. Shape it into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for 30 to 40 minutes to rest.
Step 3
Roll out the dough on a lightly floured surface into a circle about 5 mm thick. Line the tart pan with the dough, pressing it gently against the bottom to ensure it fits snugly. Use a small knife to trim the excess dough around the edges of the pan. Place the pan with the crust in the refrigerator for 20 minutes.
Step 4
For pre-baking, preheat the oven to 340°F. Line the pastry with parchment paper loosely and fill it with ceramic baking weights (or dry beans). Bake for 10 minutes. Then remove the parchment and weights and bake for another 15-20 minutes, until evenly golden brown. Let cool before adding the filling.
Step 5
For the filling, in a stand mixer with a paddle attachment or using a hand mixer, beat the cream cheese and sugar until smooth. Melt the white chocolate in a suitable container in the microwave or over a double boiler. Stir until smooth and immediately pour the melted chocolate into the cheese mixture. Mix until well combined. Add the orange zest and chopped nuts (80 g), and stir to distribute evenly.
Step 6
Whip the cream until soft peaks form. Fold it into the cheese mixture. Fill the crust with the filling and smooth the surface with the back of a spoon. Carefully cover with plastic wrap and place in the freezer until the filling is completely set, which will take about 1 hour.
Step 7
For the ganache, heat the cream in a suitable container in the microwave or over a double boiler. Place the chocolate chips in a medium bowl and pour in the hot cream. Stir until the chocolate is melted and a smooth, glossy mixture forms.
Step 8
Carefully cover the frozen filling of the pie with ganache, smoothing it out with the back of a spoon. Sprinkle with macadamia nuts. Place in the refrigerator for about 20 minutes to allow the ganache to set. Serve chilled.
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