Bündner Nusstorte
Traditional Dessert from the Swiss Canton of Graubünden. Sweet, dense and crunchy piece of heaven!
Servings: 8 people (one 18cm diameter tart)
Ingredients
Crust
- 300 g flour
- 200 g cold vegan butter or margarine
- 100 g sugar
- 1 pinch lemon zest
- 1 cm piece of vanilla pod
- 1 pinch salt
- 1 tsp ice water
Filling
- 200 g sugar
- 160 g soy cream (or oat cream)
- 250 g walnuts
Instructions
- For the dough combine flour, sugar, salt, lemon zest and the scraped out inside of the piece of vanilla pod. Slice in the very cold butter in small pieces.
- Combine the dough with your hands. If it's well combined but still dry, add some ice water until it's smooth. Wrap the dough in plastic foil and put in the fridge for 30 to 60 minutes.
- Heat the cream in a pan so that it's hot when adding it into the sugar. Put a high pan on a medium high heat, add in the sugar little by little and stir constantly. When the caramel is melted and a medium brown (like the color of a deer) but not too dark (!! will be bitter) slowly add in the hot cream while constantly stirring so that no clumps form.(If you still get clumps don't worry. Just remove the clumps from the liquid. Melt them in a separate pan and as soon as melted, add in the liquid part back in little by little.)Then add in the chopped nuts and let it cool until the caramel is a little more sticky than liquid.
- Roll the dough between plastic foil (really worth it to avoid a sticky mess of tearing dough) to a thickness of about 4 millimeters. Line your tart or cake tin with the dough and reserve some for the lid.
- Put the dough lined pan in the fridge for about 10 minutes so that the warm nuts don't tear holes in the dough.
- Add in the caramelized nuts to form an even layer. Put the dough lid on. Pinch the edges together using a fork and make a regular pattern of small holes in the lid so that air can escape when baking.
- Bake the tart for 30 minutes at 180°C.