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Engladiner

280 g prepared sweet pastry (recipe below)
130 g dark chocolate melted
340 g sugar
2 table spoons honey
240 ml butter
280 g finely chopped walnuts

Preheat oven to 180 degrees.

On lightly floured surface roll the pastry to 1 cm thick, line a
23 cm flan tin with the pastry. Blind bake pastry for 15 minutes.
Allow pastry to cool, then brush with chocolate.

Place saucepan over heat and sprinkle with sugar, allowing to melt
before adding more, (make sure sugar does not become too dark).
Add the honey, cream, and butter to the caramelized sugar, stiring
continuously. Add chopped walnuts, stir well. Allow mixture too
cool. Pour into chocolate lined base. Place in refrigerator overnight.


Sweet Pastry

310g plain flour
125g icing sugar
155g butter
1 egg
juice of one and a half lemons

Sift flour and icing sugar, place in bowl with butter Rub in butter
Add lemon juice and 1 egg, mix to dough consistency Knead dough,
store in refrigerator for 20 - 30 min On a lightly floured surface
roll dough out to desired shape and size.

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