Tamarind and lime pie with salted cashew praline

Tamarind and lime pie with salted cashew praline

By
From
The Pie Project
Serves
12
Photographer
Kirsten Jenkins

We love pairing sour with salt. This recipe is like all the goodness of a margarita, in a pie. It might sound like a bit of a funky combo but it really works. It’s all about the sour from the tamarind and lime, with the sweet and salty praline. Don’t worry about the sharpness in this pie: it is completely balanced by the sugar, and it’s just like having a cracking good lemon pie. — Kirsten

Ingredients

Quantity Ingredient
435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
2 limes, juiced
80ml tamarind concentrate
6 eggs
220g caster sugar
250ml thick cream

Salted cashew praline

Quantity Ingredient
oil spray, for greasing
150g caster sugar
3 tablespoons roughly chopped roasted cashews
1 teaspoon sea salt flakes

Method

  1. Line a 26 cm × 26 cm × 3 cm deep pie dish with the pastry and press into the sides. Chill in the freezer for 30 minutes.
  2. Preheat the oven to 180°C. Trim away any excess pastry, then line the case with baking paper and fill with baking beads (or uncooked rice or dried beans). Place on a baking tray and cook for 15 minutes. Remove the paper and baking beads then cook for a further 10 minutes or until the pastry looks golden and feels dry to the touch. Set aside to cool. Reduce the oven temperature to 160°C.
  3. Whisk the lime juice, tamarind, eggs, sugar and cream in a bowl until combined, then leave to stand for 5 minutes. Pour the tamarind filling into the pastry case and bake for about 25 minutes or until the filling has just set. Cool to room temperature then refrigerate until cold.
  4. To make the salted cashew praline, line a baking tray with foil and grease it lightly with oil spray. Place the sugar in a clean saucepan over medium– high heat. Cook, without stirring, for 3 minutes or until the sugar starts to caramelise. Swirl the pan occasionally for a further 3 minutes or until the caramel is dark golden. Add the cashews and swirl to coat them in the caramel, then pour over the tray in a single layer. Scatter with the salt flakes and set aside for 30 minutes until hard. Break the praline into large shards and serve with the pie.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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