Engadine nut tart

Place the butter, powdered sugar, heavy cream, and salt in a bowl and mix until smooth. Then combine the vanilla cream powder and wheat flour and add to the butter mixture. Quickly knead all ingredients into a smooth dough.

Cover the finished dough with plastic wrap and refrigerate or use immediately.

Melt the sugar and dextrose. Heat the milk, butter, honey, glucose, vanilla sugar and salt together to 85°C. Pass the walnuts once through the 7 mm roller and sieve out the fine pieces, then cook everything together to 117°C. Leave to cool.

Fill the nut cake filling into rings (16 cm Ø, 1.5 cm high) on silicone paper and freeze. Process further.

Prepare a ring mold (18 cm Ø, 3 cm high). Grease with butter. Line the bottom and sides with nut cake dough 4.5 mm thick. Place the nut cake filling in the lined rings and cover with the dough lid. Prick the surface and score the edge with a pastry wheel.

Bake in a deck oven at 220°C.

Shortly after baking, turn and leave to cool on a piece of cardboard so that the surface remains flat.