I tell you, it's a jolly good thing that this dish is tasty, for there was no end to its mischief.
The first problem was I do not own a 9-inch pie dish. 8 inch and 10 inch, yes. 9 inch cake tin, yes. 9 inch pie dish, no. The picture in the book showed a rather thin looking base, so I assumed (foolishly) that a smaller pie dish would be the way forward.
It wasn't. The filling is a nebulous and frothy thing and redecorated the floor of the oven.
The second problem is covered in some detail by Gill. Despite its name, this dish is neither blondie nor pie.
It is a white chocolate and almond praline tart. Praline, you note, not brittle - brittle is whole nuts in caramel, so called because it is, um, brittle. You do indeed create brittle. You then pulverise it into dust. It is thus praline. It is no longer brittle. It is smashed. And tart. Not Pie. As my Mama doth quote; "tarts are topless."
*Sigh* As I say, it is a good thing that this is a tasty dish. My colleagues were very grateful for it. (Even if my boss did keep referring to it as, "that treacle tart thing.") Explosive redecorations of the oven not withstanding, I would bake again, for it was certainly a hearty and tasty thing.
One of my colleagues (The Faux-Taxidermist) questioned whether The New Year would bring a slower pace of baked goods that I foist upon her, in a vaguely feeder-ish way. Um. There are still 89 bakes to go. No. I'm afraid there won't be a slower pace.
200g blanched almonds (I only have ones with skins, which I buy from the local independent whole-foods shop, so I blanched them myself, which is a rather satisfying task, as they "pop" from their skins
240g caster sugar
250g plain flour
80g caster sugar
180g cold unsalted butter, cubed
240g white chocolate, melted
80g unsalted butter (melted with the chocolate)
3 large egg yolks
60g caster sugar
150ml double cream
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