Nusstorte

To celebrate Switzerland's Independence Day, I give you a delicious, nutty tart.

For a form with 20-30cm diameter, you will need:

• 485g sugar

• 250-300g shredded nuts (I recommend using both walnuts and hazelnuts)

• 200ml cream

• 375g white flour

• 220g butter

• 1 egg

• 1 pinch of salt

For the filling:

1. Put 335g sugar in a large frying-pan, make sure that all the sugar is all on the same level, so that they can caramelise at the same rate.

2. Fry slowly until the sugar starts to foam. Do not stir, because the sugar will get lumpy.

3. Add the nuts, mix well and remove from the heat before the sugar gets too brown.

4. Mix in the cream immediately and let it boil down.

5. Let cool down the filling.

For the dough:

1. Mix flour, margarine, the rest of the sugar (150 g), the egg and the salt and make a dough.

2. Cut the dough into three pieces, two of the same size and one slightly smaller.

3. Roll the two pieces of the same size to make up a bottom and a top of the cake in a form with 28-30 cm diameter.

4. Form a roll with the third piece and place it on the bottom along the form, see figure below.

5. Pour the filling evenly on the bottom.

6. Cover the tart with the top.

7. Bake in the oven at a lower level at about 200°C for 40-45 minutes.

8. Open the form immediately after removing from the oven to prevent the cake from sticking to the form.

Once the Nusstorte is out of the oven, leave it to cool over night in a fridge. Doing this will prevent all of the filling to come out once you cut into it.

This recipe was found on: http://www.about.ch/culture/food/nusstorte.html