Title: Grisons Nut Tart
Categories: Dessert Pie Nut Swiss
Yield: 1 Cake

FOR THE SHORTCRUST PASTRY
350	g	Flour
125	g	Sugar
150	g	Butter
1		Egg
1		Egg yolk
FOR THE FILLING
225	g	Sugar
150	ml	Cream
		Salt
		Lemon zest; grated
1	tb	Honey
225	g	Shelled walnuts (kernels)

Prepare the shortcrust pastry. Work together the sugar, flour and butter by hand until the mixture resembles breadcrumbs. Add the egg, egg yolk, salt and grated lemon rind, continue to mix until a smooth pastry is formed. Allow to rest a while in the refrigerator before while preparing the filling.

Divide the pastry into 2/3 and 1/3 and roll the larger part out to line a pie plate, which you have previously buttered and floured lightly. Prick the base of the pastry with a fork.

To make the filling, make a caramel in the usual way from the sugar. Add the cream, bring to the boil and dissolve the caramel. When the caramel is dissolved, add the honey and the halved walnut kernels, allow to cool to tepid.

Preheat the oven to 200 C (400F), and tip the filling into the pie plate. The base should be about 2/3 filled. Roll out the remaining pastry and use it to form a cover to the pie. Seal the edges well, and make a hole in the centre of the lid.

Bake in the oven for about 25 minutes and allow to cool. The cake must rest 24 hours before being served.

From : Rene Gagnaux MMed and translated IMH c/o Georges' Home BBS 2:323/4.4

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