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Suggest a better descriptionPreheat the oven to 190 C, 375 F, Gas Mark 5. Roll out the pastry on a lightly floured surface and use to line a deep 18cm (7 inch) flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 minutes. Meanwhile, boil the potatoes for 10-15 minutes until tender. Allow to cool slightly and place in a blender or food processor with the eggs, cream, sugar, spice and brandy. Blend until smooth, pour into the pastry case and continue to bake for a further 20 minutes. Spoon over 2 tablespoons soured cream to cover the filling and return to the oven for 5 mintues. Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup. NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 8 servings | ||
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Calories: 20 | ||
Calories from Fat: 16 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 4.7mg | 1 % | |
Sodium 7.3mg | 0 % | |
Potassium 14.5mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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