Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/orexovyj-pirog-na-pesochnoj-osnove/Notes on ingredients:
Nuts. I made this pie from a mix of nuts – almonds, walnuts, hazelnuts, and cashews. You can reduce the selection to the nuts you have available or choose just one type.
If you are going to make this pie with pure hazelnuts,
Chocolate. In combination with the confidently sweet filling, I recommend using dark chocolate with a cocoa content of 50% or higher. Whether it's chips or a bar – it doesn't matter.
Butter. For both the dough and the glaze, use unsalted butter with a fat content of 80% or higher.
Eggs. The calculation in the recipe is for medium-sized eggs of caliber C-1 or M, weighing about 50-55 g without the shell.
Only the yolk goes into the dough – this ensures greater tenderness and crumbly texture compared to dough made with a whole egg.
Flour. Regular high-grade flour works perfectly. If you have so-called cake flour with a protein content of about 8-9% – that's ideal. Strong bread flour should be reserved for bread – it makes the shortcrust dough tough.
Cream. Only fatty cream – 30% and above is suitable.
Sour cream. Here, a fat content of 20% and above is required. If desired, the sour cream in the filling can be replaced with the same fatty cream.
Lemon. Lemon juice in the filling balances the sugar, while lemon zest gives a characteristic aroma.
Now let's move on to the preparation.
Prepare the base. Chop the flour in a blender with sugar, salt, and butter (or rub it with your fingers until it resembles coarse crumbs).
Add the yolk and sour cream, and knead the dough (this can be done in the same blender).
Wrap the dough in plastic wrap and place it in the refrigerator while preparing the filling.
Chop the nuts for the filling in a blender as finely as possible, but not to a flour state.
Add sugar and mix.
In a separate bowl, whisk together the lemon juice, eggs, and sour cream with a fork until smooth.
Combine the sour cream mixture with the nuts.
Remove the dough from the refrigerator, take off the wrap. Roll out the dough to a diameter 3-4 cm larger than the diameter of the mold (this is to allow for the edges). Place the dough in the mold, press it against the edges, trim the excess from the top, and prick the bottom with a fork.
Pour the filling into the base and level it out.
Place in a preheated oven at 200 °C and bake for 30 minutes. The filling should set and slightly brown on top.
Remove the finished pie and let it cool.
Prepare the glaze. For this, melt the broken chocolate pieces in a water bath with butter, add hot cream, and mix until smooth.
Pour the glaze over the cooled pie. Let it set.
Slice and serve.
Enjoy your meal!
This recipe for nut pie on a shortcrust base has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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