Grisons walnut tart (Tuorta da nusch)

Instructions

Dough

1. Mix the flour, vanilla sugar and salt in a large bowl. Sift in the icing sugar.
2. Add the butter in pieces and rub together with your hands to form a sandy mixture.
3. Beat one egg and add about half to the dough. Keep the rest ready for the icing.
4. Mix quickly to a homogeneous mass, do not knead.
5. Wrap in cling film and chill in the fridge for at least 30 minutes.

Filling

1. To make the caramel, first mix the sugar and a little water in a pan. Bring to the boil over a high heat, then reduce to a medium heat and wait until the sugar has caramelised.
2. In the meantime, you can quickly chop the nuts coarsely.
3. When the sugar has caramelised sufficiently, add the cream bit by bit. Not too quickly, so that the sugar does not crystallise again.
4. Allow to simmer while stirring vigorously. Add a pinch of salt here and stir until the mixture thickens slightly.
5. Now add the nuts and bring to the boil again. Remove from the heat and stir in the honey.
6. Now leave to cool in a bowl. The mixture should be at most lukewarm for further processing.

Composition

1. It is best to turn the base of an 18 cm diameter springform tin upside down so that it is easier to remove later. If the baking tin does not have a groove on the edge that causes the base to be lower, this step can be ignored.
2. Preheat the oven to 180 degrees top/bottom heat.
3. Line the base of the tin with a little butter.
4. Divide the dough into 3 parts: To do this, first remove a quantity of approx. 3 walnut-sized pieces and halve the remaining dough.
5. Now carefully roll out one of the two larger pieces on a little flour to a thickness of 2-3 mm until you can line the base of the tin with it.
6. Cut off the excess dough and place the dough disc in the base.
7. For the lid, roll out the dough in the same way and cut out. Put a little more flour to one side.
8. Mix all the remaining dough and roll out into a sausage approx. 1 cm thick until you can completely line the inside of the baking tin.
9. Now place this sausage in the springform tin and press down a little on the base. Also press evenly to approx. 2-3 mm up the sides. You can use a glass to smooth it out a little. The dough must reach about 3-5 mm above the final filling level.
10. Now pour in the filling (when sufficiently cooled) and spread evenly.
11. Carefully place the prepared lid over the filling.
12. Use a knife to fold over the protruding edge. Press down a little with the help of a fork.
13. Using the back of a fork, carefully draw a pattern as desired. For example, a grid pattern as above.
14. Mix the remaining egg with 1 tbsp milk and brush the lid with it.
15. Prick the lid tightly with a toothpick.
16. Bake for approx. 30-35 minutes at 180 degrees top/bottom heat until the desired browning has been achieved.
17. Leave to cool on a wire rack.
18. Carefully remove the edge with a knife.
19. Best left to rest for 1-2 days for optimum flavour. Consume in 2 weeks.