I was reminded of my alternative to Pecan Pie recently, but when I looked at the recipe I had included in my first book, Focus on Flavour, I realised that it was very calorific and much richer than we have become used to. So here is my (somewhat) reduced calorie version. It is still at least 300 calories per portion, so not something for a fast day….
I used ready rolled brisée pastry for mine, but you could use a basic shortcrust or sweet shortcrust pastry. I have noted the ingredients in order to get the calorie count to match what the packet told me…
Because we have so many fabulous figs in the garden this year, I have added two, which gave a really lovely flavour and texture for variety, but it would be equally good without them. I served it with a fromage blanc and walnut ice cream. A lovely seasonal weekend treat.
- 140g flour
- 55g butter
- 6g sugar
- 70g unsalted butter
- 100g sweetened Chestnut Cream
- 125ml single cream
- 2 tbsp rum
- 2 eggs
- 200g walnut pieces (including 13 halves)
- 2 fresh figs, each cut into 6 wedges.230g brisée pastry, ready rolled
- Line a 24cm flan dish with baking parchment and pastry and prick the bottom with a fork.
- Chill for 20 minutes.
- Preheat the oven to 180c (fan)
- Cover the pastry with another layer of baking parchment and baking beans or rice and bake blind for 15 minutes.
- Remove the paper and beans and return to the oven for 10 minutes.
- Meanwhile, warm the butter, chestnut cream, cream and rum in a saucepan over low heat, stirring until well integrated, but not hot.
- Beat the eggs lightly then stir into the mixture.
- Add the chopped walnuts, reserving some halves for decoration, and mix together.
- Pour the mixture into the pastry case and decorate with the figs and walnut halves.
- Baked for 40 minutes until golden brown.
- Leave to cool and serve with creme fraiche, fromage blanc or ice cream.
- You can buy sweetened chestnut cream in tubes or cans. Alternatively, you may find the unsweetened variety, in which case you could add honey or maple syrup to taste.