Pie with caramel filling and nuts

I found this recipe among several Dansukker recipes on muscovado sugar. However, instead of making one big pie, I decided to make several smaller pies as single servings. This means, that you are changing the ratio between the pie and the it´s filling, so you end up with more filling than necessary making smaller pies instead of one big tart. But every one tasting these pies did not mind getting more caramel filling :-)

I only have one comment to the pie: it taste GREAT :-)


Pie with caramel filling and nuts: - 12 small pies or one big pie
Pie dough:

• 175 g (cake) wheat flour
• 2 tablespoon brown sugar
• 100 g butter
• 1 tablespoon oil
• 1 egg yolk
• 3 tablespoon cold water

Caramel nut pie filling

• 90 g light miscovado sugar
• 1½ dl light sugar syrup
• 150 g dairy whipping cream, 38% fat
• 2 teaspoon cocoa powder
• 1 tablespoon vanilla sugar
• 75 g butter
• 200 g nuts (50 g hazel nuts, 50 g almonds, 50 walnuts & 50 g pecan)

1. Heat up the (conventional) oven to 225'C
2. Mix the ingredients to the pie dough together in a food processor.
3. Roll the pie dough dough out on baking paper, use a glass with a diameter of 8.5 cm to cut out small pieces of pie dough.
4. Use a muffin form as small pie form, covering each muffin hole with a piece of pie dough
5. Bake the pie dough at 225'C for 10 minutes in the middle of the oven.
6. Remove the small pies and let them cool down.
7. Mix muscovado sugar, sugar syrup, dairy whipping cream, cocoa powder and vanilla sugar together in a small cooking pot. Let it softly boil for 10 minutes.
8. Remove the cooking pot from the heat and add the butter into the warm sugar mass. Stir well and let the butter melt.
9. Cut the various nuts into bigger chunks. Add the nuts chunks into the caramel mass.
10. Fill the caramel nut filling into the small pies. As there is more filling, it is a good thing to keep the pies in the muffins form to control the caramel nut filling within certain frames, otherwise the filling will run away and be every where.
11. Place pies in the refrigerator for minimum 3 hours, before serving the pies.