Engadiner Nusstorte

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the flour, granulated sugar, and salt in a large bowl for the crust.

   Ca. 2 min.

2. 2

   Add the cold, diced unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ca. 5 min.

   Kokkens note: Work quickly to prevent the butter from melting too much.

3. 3

   Add the egg to the crust mixture and mix until a dough forms, then flatten it into a disc.

   Ca. 3 min.

   Kokkens note: Do not overmix the dough.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Kokkens note: Chilling the dough makes it easier to roll out.

5. 5

   While the dough chills, prepare the filling: Combine the heavy cream, granulated sugar, honey, and unsalted butter in a saucepan.

   Ca. 2 min.

6. 6

   Bring the filling mixture to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 5 minutes until slightly thickened.

   Ca. 7 min.

   Kokkens note: Be careful not to scorch the mixture.

7. 7

   Remove the filling from the heat and stir in the chopped walnuts.

   Ca. 1 min.

8. 8

   Preheat your oven to 180°C (350°F).

   Ca. 15 min.

9. 9

   Divide the chilled dough into two pieces, one slightly larger than the other.

10. 10

    Roll out the larger piece of dough on a lightly floured surface to fit a 24cm (9.5-inch) tart pan, leaving an overhang.

    Ca. 5 min.

    Kokkens note: Ensure the dough is evenly thick.

11. 11

    Carefully transfer the rolled dough into the tart pan, pressing it gently into the bottom and up the sides.

    Ca. 2 min.

12. 12

    Pour the walnut filling into the pastry-lined tart pan, spreading it evenly.

    Ca. 1 min.

13. 13

    Roll out the remaining smaller piece of dough to create a lid for the tart.

    Ca. 3 min.

14. 14

    Place the dough lid over the filling, then trim and crimp the edges to seal the tart.

    Ca. 3 min.

    Kokkens note: You can use a fork to press the edges together for a decorative finish.

15. 15

    Whisk together the egg yolk and milk for the egg wash.

    Ca. 1 min.

16. 16

    Brush the top of the tart with the egg wash.

    Ca. 1 min.

    Kokkens note: This will give the crust a golden shine.

17. 17

    Bake the tart for 50-60 minutes, or until the crust is golden brown and the filling is set.

    Ca. 1 t.

    Kokkens note: If the crust browns too quickly, you can loosely cover it with foil.

18. 18

    Let the nusstorte cool completely in the pan on a wire rack before serving.

    Ca. 2 t.

    Kokkens note: This allows the filling to fully set and makes it easier to slice.