I was surprised how well this nut pastry worked out both times I tried it. I wanted to make sure that it could be used for baked fillings and cold fillings before sharing it on the blog.
My friend Alex recently turned 50 and decided he would not do anything to celebrate. But unbeknown to him, his partner and daughter decided to surprise him. So at 2pm one drizzly Saturday afternoon we all gathered outside his house. There are no windows on the street side, and while Gina was gathering us together, Louise made sure he did not turn on the outside cameras. We snuck into the garage and walked into the house and boy was he surprised. He was busy cooking snacks, expecting a friend of theirs’ and her daughter to arrive for a late afternoon lunch. Turns out he was really preparing nibbles for over 20 people. Dave and I had lunch at home to line our stomachs. Any gathering at his house always involves a lot of drinking. And this time I decided to try the 1:4:1 method introduced to us by Pernod Ricard.
I started off with a glass of water and after each glass of wine I had another. Alex had made his own champagne mead which I also tried. I had two small glasses of that, and Dave and I shared a bottle of wine. Despite drinking a fair bit, I felt good when we left at 6pm. I had also made sure to eat a fair bit during the afternoon. Even better was that I did not fall asleep on the couch that evening which is a tendency for me when I have been drinking wine before dinner. And the next morning I felt 100 percent perfect. Looking at photographs of the party the next morning I think we may have been the only ones to not be hungover. Needless to say I am going to make the 1:4:1 (one glass of water for 1 glass of alcohol) a habit.
Click on the links for conversions and notes.
- 150 g raw walnuts
- 150 g raw almonds
- 30 g fructose
- 25 g coconut flour
- pinch of salt
- 1 egg, lightly beaten
- Preheat the oven to 180° Celsius
- Place the nuts and fructose into a blender and blitz until you have a fine flour like texture
- Tip into a mixing bowl and add the coconut flour and salt
- Mix and then add the egg
- Stir to combine and when the egg is fully incorporated tip into a greased pie tin
- Use the back of a spoon to press the pastry into the tin and up the sides
- Then use your fingers to get the pastry into the ridges of the pie tin
- Place a sheet of baking paper over the pastry and top up with baking beans
- Place into the oven and blind bake for 10 minutes
- Remove from the oven and reduce the temperature to 160° Celsius
- Remove the baking beans and baking paper and place back into the oven
- If using the tart shell for a baked filling, bake for 5 minutes
- If using the tart shell for a cold filling, bake for 10 minutes
- Remove from the oven and use as needed
Inspiration published on Lavender and Lime March 23:
Flatten the curve! If you cannot stay home, consider keeping a diary of where you have been.