White Chocolate Macadamia Pie
10 servings
230 minutes
The recipe is taken from the book "Sweet Recipes from the Iconic London Patisserie". With dark chocolate ganache, this pie is simply heavenly bliss. For this recipe, we recommend using macadamia nuts , then the combination of flavors will be truly perfect!
1
In a stand mixer with a paddle attachment or using a hand mixer, beat the butter (110 g) and flour until almost uniform, without large chunks of butter, to a crumb-like consistency. Add the sugar (80 g) and mix. Add the egg and knead to form a dough, but do not knead too long or it will become hard.
- Butter: 110 g
- Wheat flour: 225 g
- Sugar: 160 g
- Chicken egg: 1 piece
2
Place the dough on a lightly floured surface and knead it slightly by hand. Form a ball, flatten it a bit, wrap it in plastic wrap, and refrigerate for 30-40 minutes.
3
Roll out the dough on a lightly floured surface into a circle about 5 mm thick. Line the form with the dough, pressing it slightly to the bottom to fit snugly. Use a small knife to trim excess dough around the edges of the form. Place the base in the refrigerator for 20 minutes.
4
Preheat the oven to 170 degrees for blind baking. Line the dough loosely with parchment paper and add ceramic baking weights (or dry beans). Bake for 10 minutes. Then remove the parchment with weights and bake for another 15-20 minutes until evenly golden brown. Cool before adding the filling.
5
For the filling, beat cream cheese and sugar until smooth in a stand mixer with a paddle attachment or using a hand mixer. Melt white chocolate in a suitable container in the microwave or over a double boiler. Mix until smooth and immediately pour the melted chocolate into the cheese mixture. Stir until smooth. Add orange zest and chopped nuts (80 g), mixing to distribute evenly.
- Philadelphia cheese: 200 g
- White chocolate: 200 g
- Orange zest: 0.5 teaspoon
- Macadamia nuts: 110 g
6
Whip the cream to soft peaks. Fold into the cheese mixture. Fill the base form with the filling and smooth the surface with the back of a spoon. Carefully cover with plastic wrap and place in the freezer to let the filling set completely, which will take about 1 hour.
- Heavy cream: 205 ml
7
For ganache, heat the cream in a suitable container in the microwave or in a water bath. Place chocolate chips in a medium bowl and pour in the hot cream. Stir until the chocolate melts and a smooth, shiny mixture is obtained.
- Dark chocolate 70%: 110 g
8
Carefully cover the frozen filling with ganache, smoothing it with the back of a spoon. Sprinkle with macadamia nuts. Place in the refrigerator for about 20 minutes to let the ganache set. Serve cold.
- Macadamia nuts: 110 g