Walnut Tart

Ingredients for 1 servings:

• 190 g butter
• 130 g powdered sugar
• 1 pinch of salt
• 1 egg(s)
• 350 g flour
• 200 g sugar
• 150 ml sweet cream
• 100 g honey, liquid
• 350 g walnuts, chopped
• 1 egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

for tart lovers

For the dough: First, mix 160g butter, the icing sugar, the salt, the egg, and the flour with the dough hook of a mixer until crumbly, then knead into a smooth dough by hand. Shape into a ball, wrap in cling film, and chill for at least 1 hour. In the meantime, caramelize 160g sugar in a pan until golden brown. Mix the cream, honey, and the remaining butter, add to the caramel, and bring to a boil until the caramel has dissolved. Now fold in the walnuts and let the mixture cool to room temperature. Roll out half of the dough and line the bottom and sides of a 26cm springform pan with it. Spread the nut filling evenly and fold over the edges. Roll out 2/3 of the remaining dough and cover the tart with it, pressing the edges down firmly. Roll out the remaining dough and, if desired, cut out leaves, tendrils, or flowers, or braid them to decorate the tart. Now brush the tart with the beaten egg yolk and bake in the preheated oven for about 35 minutes (electric oven 180-200°C, gas oven mark 2-3, and fan oven approx. 160-180°C).