ENGADIN NUT CAKE

For the Shortcrust pastry: INGREDIENTS

400 gm plain flour 160 gm caster sugar 280 gm soft butter 1 egg Pinch of salt

METHOD

To make the shortcrust pastry, take a mixing bowl, slowly mix the salt, sugar, butter and egg until well incorporated with a paddle. Add the flour and mix until a dough is formed. Leave to rest in the fridge for at least six hours, or until dough is cold and firm.

Roll out one-third of the dough on a lightly floured piece of baking paper with a lightly floured rolling pin 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 cake pan.

Roll out the remaining twothirds of the pastry on a lightly floured piece of baking paper to 30 cm diameter.

Transfer to the pastry ring or cake pan by gently wrapping around a rolling pin, then unrolling to lay evenly on top.

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.

For the caramel-nut filling: INGREDIENTS

360 gm sugar 120 ml water 120 gm cream 60 gm honey 400 gm walnuts

METHOD

To make the caramel-nut filling, place the sugar and water in a medium-sized stainless steel saucepan and heat without stirring.

Swirl the pan occasionally from side to side, and brush down pan sides with a wet pastry. Brush if crystals are forming, until caramel is light brown in colour.

Remove from the heat and add coarsely chopped walnuts and cream, stir to combine.

Be careful as the caramel may splutter. Pre-heat oven to 180ºC. Return the filling mixture to low heat and cook until the liquid is slightly reduced, and colour changes to mid-brown (3-4 minutes).

Remove from heat and add the honey.

Allow to cool completely before spreading evenly over the pastry-lined ring or pan. Fold the excess pastry over onto the filling.

Brush the folded pastry lightly with water and place on the pre-rolled top, pressing lightly on the edges to seal. Brush gently with egg wash.

Go round and press the edges with a fork and lightly prick all over. Bake for 50-60 minutes, or until light golden. Remove from the oven and allow to cool.

Remove from the ring or pan before completely cool and place on a wire rack.

Your shortcrust pastry is ready.