This tart, from the beautiful Swiss region of Engadine, is made from shortcrust pastry and a filling of chopped walnuts, cream and honey. Perfect for that mid-afternoon pick-me-up, this dessert is sweet, indulgent and a genuine taste of Switzerland!
For the shortcrust:
250g plain flour
1 pinch of salt
For the filling:
200ml heavy cream
1 tablespoon honey
Place the flour in a mixing bowl. Cut the butter into small pieces and rub the flour and butter between the tips of your fingers. Add sugar and egg and blend quickly to a smooth dough.
Cool the dough in the refrigerator for 1 hour and let it stand for 30 minutes at room temperature before you use it.
Roll out 1/3 of the dough on a lightly floured piece of baking paper to the size of the tart ring. Store in the fridge until needed. This will be the top of the tart.
Grease and place a 22 cm round, 3 cm high pastry ring on an oven tray lined with baking paper. Alternatively, grease and line the base of a 22 cm round, 3 cm-high cake pan. Roll out the remaining 2/3 of the pastry on a lightly floured piece of baking paper to 30 cm diameter. Transfer to the pastry ring or cake pan and press the pastry into the corners and allow for a small overlap at the top edge. Prick the base lightly with a fork and store in the fridge until required.
In a small saucepan caramelize sugar until light brown, stir in coarsely chopped nuts and mix well. Add the cream and honey and bring to the boil.
Let the mixture cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you rolled out for the top. Bake for 30-40 minutes on 180°C, Gas Mark 4.