Serving size: Serves 6
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Course: Dessert

INGREDIENTS

For the pastry
180g unsalted butter, at room temperature
240g plain flour
3 tablespoons water

For the filling
FOR 22 CM TIN
100g unsalted butter, melted
100g honey
75ml cream
2 tablespoons rum
250g walnuts, broken up
125g caster sugar
4 eggs yolks

FOR 24 CM TIN
120g unsalted butter, melted
150g honey
100 ml cream
3 tablespoons rum
300g walnuts, broken up into smaller pieces
150g caster sugar
5 egg yolks

METHOD

Preheat oven 200C.

Make the pastry first by putting the flour into a bowl and then rubbing the butter into the flour; when there are still lumps in the mixture, make a well and add the water. Work to a smooth pastry by kneading in the bowl. Work to a flat cake size about 3 cm thick, wrap in cling and refrigerate for 40 minutes.

Roll out half the pastry on a floured bench and freeze the other half. Line a removed base flan tin (22 or 24cm) tin with the pastry, dock and bake blind for15-20 minutes. Remove and cool — turn the oven down to 190C.

Warm the butter, honey, cream and rum over low heat — cool; mix the walnuts and sugar together in a mixing bowl.

Gently whisk the egg yolks and then whisk them into the honey mixture. Pour this over the walnuts, mix well and pour into the pastry case. Cook for 40 – 45 minutes or until caramelised.

Remove from heat — cool and then cut into serving pieces with a very sharp knife. Serve with whipped cream.