Engadiner Nusstorte

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 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.

   Ongeveer 5 min

   Tip van de kok: 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.

   Ongeveer 3 min

   Tip van de kok: Do not overmix the dough.

4. 4

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

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 7 min

   Tip van de kok: Be careful not to scorch the mixture.

7. 7

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

   Ongeveer 1 min

8. 8

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

   Ongeveer 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.

    Ongeveer 5 min

    Tip van de kok: 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.

    Ongeveer 2 min

12. 12

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

    Ongeveer 1 min

13. 13

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

    Ongeveer 3 min

14. 14

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 1 min

16. 16

    Brush the top of the tart with the egg wash.

    Ongeveer 1 min

    Tip van de kok: 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.

    Ongeveer 1 uur

    Tip van de kok: 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.

    Ongeveer 2 uur

    Tip van de kok: This allows the filling to fully set and makes it easier to slice.