Bündner Nusstorte

Ingredients

• For the crust: For the crust:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 100g (1 cup) ground almonds 100g (1 cup) ground almonds
• 150g (1 1/4 sticks) unsalted butter, cold and cubed 150g (1 1/4 sticks) unsalted butter, cold and cubed
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 egg 1 egg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• A pinch of salt A pinch of salt
• For the filling: For the filling:
• 200g (1 1/2 cups) walnuts, finely chopped 200g (1 1/2 cups) walnuts, finely chopped
• 150g (3/4 cup) granulated sugar 150g (3/4 cup) granulated sugar
• 100g (1/2 cup) honey 100g (1/2 cup) honey
• 100ml (1/3 cup plus 1 tablespoon) heavy cream 100ml (1/3 cup plus 1 tablespoon) heavy cream
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• A pinch of salt A pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 10g
• Carbohydrates (total, sugars): 46g, 28g
• Protein: 7g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, ground almonds, granulated sugar, and salt for the crust. Add the cold cubed butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
2. 2.
   Add the egg and vanilla extract to the mixture and knead until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a saucepan, melt the butter over medium heat. Add the chopped walnuts and cook for a few minutes until lightly toasted and fragrant.
5. 5.
   Add the granulated sugar, honey, heavy cream, vanilla extract, and salt to the saucepan. Stir well and cook for about 5 minutes until the mixture thickens and turns golden brown.
6. 6.
   Remove the dough from the refrigerator and divide it into two equal portions. Roll out one portion to fit the bottom of a 9-inch tart pan. Press the dough into the pan, making sure to cover the bottom and sides evenly.
7. 7.
   Pour the walnut filling into the tart shell and spread it out evenly.
8. 8.
   Roll out the second portion of dough and cut it into thin strips. Arrange the strips in a lattice pattern over the filling.
9. 9.
   Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove from the oven and let it cool completely before serving.

Treat your ingredients with care...

• Walnuts — Make sure to finely chop the walnuts for a consistent texture in the filling.
• Ground almonds — If you can't find ground almonds, you can grind whole almonds in a food processor until finely ground.

Tips & Tricks

• For a more pronounced nutty flavor, toast the walnuts before chopping them.
• If the dough becomes too soft while rolling, refrigerate it for a few minutes to firm up.
• Serve the Bündner Nusstorte at room temperature for the best texture and flavor.
• If you prefer a sweeter tart, you can sprinkle some powdered sugar on top before serving.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve each slice of Bündner Nusstorte with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast to the nutty flavors.

Presentation advice

To enhance the presentation, dust the top of the tart with a light sprinkle of powdered sugar. You can also garnish with a few whole walnuts or a drizzle of melted chocolate.