Dessert

Honey buttermilk pie with cinnamon praline

Name: Honey buttermilk pie with cinnamon praline
Prep time: 60 min
Cook time: 75 min
Total time: 135 min
Yield: 10
Ingredients: 15g plain flour; 15g fine polenta; 50g brown sugar; 50g unsalted butter, melted, cooled; 2.00 tsp vanilla bean paste; 3/4 cup (200g) sour cream; 4 eggs, lightly beaten; 3/4 cup (180ml) honey; 200ml buttermilk; 1/2 cup (110g) caster sugar; 2.00 tsp ground cinnamon; Pure (thin) cream, to serve; 1 cup (150g) plain flour, plus extra to dust; 1/4 cup (40g) fine polenta; 90g cold unsalted butter, chopped; 1 tbs caster sugar

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Honey buttermilk pie with cinnamon pralineHoney buttermilk pie with cinnamon praline — Honey buttermilk pie with cinnamon praline

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by Matt Wilkinson

Chef and author

Sep 01, 2017

Serve up something a little different for dessert tonight.

15g plain flour
15g fine polenta
50g brown sugar
50g unsalted butter, melted, cooled
1 tsp vanilla bean paste
3/4 cup (200g) sour cream
4 eggs, lightly beaten
3/4 cup (180ml) honey
200ml buttermilk
1/2 cup (110g) caster sugar
1 tsp ground cinnamon
Pure (thin) cream, to serve

Pastry

1 cup (150g) plain flour, plus extra to dust
1/4 cup (40g) fine polenta
90g cold unsalted butter, chopped
1 tbs caster sugar

Cinnamon and vanilla praline

1/2 cup (110g) caster sugar
1 tsp ground cinnamon
1 tsp vanilla bean paste

Method

1.

For the pastry, place all ingredients in a bowl with a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Add 1/4 cup (60ml) iced water and stir to combine. Gently knead to form a dough. Enclose in plastic wrap. Chill for 30 minutes.
2.

Preheat oven to 200°C. Roll out dough on a lightly floured work surface to 5mm thick. Use to line a 23cm x 5cm-deep pie tin. Line with baking paper and fill with pastry weights. Bake for 12-14 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until golden and dry.
3.

Meanwhile, to make the filling, place all ingredients, except cream, in a bowl with a pinch of salt and whisk until smooth.
4.

Reduce oven to 160°C. Strain filling into pastry case and place on a baking tray. Bake for 45 minutes or until set. Cool slightly, then chill for 3 hours or until ready to serve.
5.

Meanwhile, to make the praline, line a baking tray with foil. Place sugar in a non-stick frypan over high heat. Cook, swirling the pan, for 3-4 minutes or until a golden caramel. Add cinnamon and vanilla, and swirl to combine, then pour into prepared tray. Set aside for 30 minutes or until set. Once set, using a mortar and pestle, pound to a fine crumb.
6.

Scatter chilled pie with praline, cut into wedges and serve with cream.