Engadiner Nusstorte Recipe｜Ohyoo Cooking

[Recipe: Mold Diameter 15cm]
Unsalted Butter···75g
Sugar···58g
Whole Egg···33g
Almond Flour···30g
Cake Flour···155g

Sugar···75g
Corn Syrup···30g
Whipping Cream···40g
Unsalted Butter···68g
Roasted Walnuts···90g

[Baking Time]
170℃/338℉-30 minutes

[How to Make]
1. Start by making the tart crust. Mix the softened unsalted butter with icing sugar until well combined, then gradually add the eggs, mixing well.
2. Add almond flour and sifted cake flour, mix into a dough, roll it out on parchment paper to 3mm thickness, refrigerate for an hour to relax, then line the mold with it and set aside.
3. To make the caramel walnut nougat, pour granulated sugar into a pot and cook until it turns caramel color, then turn off the heat. Heat whipping cream and corn syrup in advance, pour into the pot, and mix well.
4. Add unsalted butter and stir until emulsified, add walnuts, then heat again to 108℃/ 226℉ and turn off the heat, let cool completely.
5. Pour the cooled walnut nougat into the tart mold, spread it out, cover with a piece of tart dough, brush with egg wash, and bake.
6. After baking, let it cool completely, then cut into pieces and serve, finished!

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