Ingredients

For the pastry
300 g of flour 00
180 g of butter at room temperature
120 g of powdered sugar
2 eggs
For the stuffing
150 g of sugar
200 g of chopped walnuts
1 dl of thick cream
20 g of butter
2 tablespoons of honey
2 tablespoons of lemon juice

Procedure

Take a bowl and start mixing the butter with the sugar, add the eggs and mix well. Also add the sifted flour and continue mixing. When the mixture begins to mix, start with your hands and knead until you get a ball of dough that you will leave to rest in the refrigerator for 1 hour.
Continue in a non-stick pan 75 grams of granulated sugar with water, raise the heat until it starts to caramelize., Then lower the heat until the caramelization is complete. Now take a saucepan where you put the remaining sugar, honey, lemon juice, butter and cream, bring it to a boil and then add the caramel, always stirring. Add the walnut kernels cut into small pieces and remove from the heat.
In the meantime, take the shortcrust pastry from the refrigerator, cut it about in half and roll out the largest part to obtain a disc that you will use to line a 24cm mold, previously greased and floured. Add the previously prepared walnut mixture to the inside. Roll out the remaining shortcrust pastry and use the disc obtained to cover the base. Bake in the oven at 190 ° for about 50 minutes.

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