Swiss Walnut Tart

Ingredients

• 400 g flour
• 180 g sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 egg
• 200 g butter
• 250 g sugar
• 300 ml heavy cream (at least 30% fat)
• 4 tbsp Honey
• 400 g chopped hazelnuts
• 10 ml kirsch
• butter (for the pan)
• 1 egg yolk
• 1 tbsp milk
• powdered sugar (for dusting)

Instructions

1. 1.

   For the dough sift flour, sugar, salt and lemon zest onto a work surface, make a well in the center, crack the egg into it and scatter butter pieces around the well. Using a knife chop all ingredients into crumbs and quickly knead with your hands into a smooth dough. Shape into a ball, wrap in cling film and refrigerate for 30 minutes. For the filling melt sugar in a saucepan over low heat, add cream and honey while stirring, bring to a boil, then stir in nuts and kirsch and let cool.

2. 2.

   Grease a springform pan, preheat oven to 175°C. Roll out one-third of the dough on a floured surface, line the pan and form a 2 cm rim. Spread walnut mixture on the base. Roll out another third of the dough to fit the pan and cover the nuts. Roll out remaining dough thinly, cut into strips about 1.5 cm wide and lay them in a lattice over the tart. Beat egg yolk with milk and brush the surface. Bake in preheated oven for about 45 minutes, covering with foil during the last 10 minutes. Dust with powdered sugar and serve sliced.