| Makes | Enough for 22cm pie or cheesecake |
| Preparation Time | 15 minutes |
| Cooking Time | 15 to 20 minutes |
| Oven Temp | 180°C |
| Oven Setting | Fan Forced |
| Freeze | No |
Cheesecake, Pie Base or Crumble Topping
This mixture can be used instead of pastry for a sweet or savoury pie or as the base of a sweet or savoury cheesecake. Vary it by using different nutmeals or adding herbs and spices to compliment the filling. This recipe can also be used as a crumble on stewed fruit for a dessert. Add the desiccated coconut and change the method as set out below.Ingredients
- 125g pecan, almond, pistachio, hazelnut, or macadamia nutmeal.
- 1 cup flour, sifted
- ½ cup desiccated coconut (if making into a crumble topping)
- 60g butter
- Sweet
- ¼ cup sugar,
- 1 tsp vanilla extract
- Savoury
- Flaked salt and freshly ground black pepper, and fresh or dried chopped herbs may also be added
Method
- Method for Pie or Cheesecake Base
- Cream the butter and sugar until light and fluffy.
- Add the nutmeal and the seasonings for savoury or sweet.
- Stir in the sifted flour gradually.
- Press the crumb mixture into the base of a spring form pan, pie dish or flat ceramic baking dish.
- Bake in a moderate over 20 minutes.
- Top with your favourite pie or cheesecake filling and bake or chill.
- Method for Crumble Topping
- Place the nutmeal, sugar, coconut and flour in a food processor.
- Pulse to combine.
- Cut the butter into cubes, and while processor is in motion, gradually add the butter till mixture resembles course meal.
- Place over the stewed fruit and bake in the oven for 15 minutes or until golden brown.
- Serve hot with double cream or ice cream.
- Make a savoury version and use as a crumble coating on top of baked meats such as fish, chicken or lamb.
