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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 9 |
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I use this base whenever the recipe calls for a prebaked shell. I love hazelnuts. For sweet pies. Ingredients:
170 g ground hazelnuts |
75 g plain flour |
1/4 teaspoon salt |
50 g butter, at room temperature |
65 g soft light brown sugar, firmly packed |
1 egg yolk |
Directions:
1. Put hazelnuts in a large bowl. Sift in the flour and salt, and stir to mix. Set aside.
2. Beat the butter with the brown sugar until light and fluffy. Beat in the egg yolk. Gradually fold in the nut mixture, in three batches.
3. Press the mixture into a greased 23cm pie dish, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides. Cover and refrigerate for at least 30 minutes.
4. Preheat the oven to 180°C.
5. Bake the base for 15 minutes. Leave to cool before filling.
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