ENGADINE & WALNUT TART

Ingredients Serves 8

350g plain flour

125g caster sugar

150g unsalted butter, softened

1 egg

1 egg yolk

a tiny pinch of salt

finely grated grated zest of 1/2 lemon

225g caster sugar

50ml liquid glucose

2 x 15ml spoons lemon juice

150ml double cream

50g clear honey

330g shelled walnuts, halved

200g caster sugar

25g unsalted butter

100g dark Swiss chocolate

Preheat oven to 200°C/ 400°F/ Gas mark 6

For the shortcrust pastry, place plain flour, 125g caster sugar and 150g unsalted butter in a bowl, and rub together until the texture resembles bread crumbs.

Add egg and ½ egg yolk, salt and lemon zest to bowl and mix well. Press two thirds of this mixture into the base and up the sides of a greased 20cm flan ring. Prick the base with a fork and chill.

To start the filling, place 225g caster sugar liquid glucose and lemon juice in a ,edium pan and melt slowly to a light caramel. Pour double cream carefully into the caramel, mix well and bring to the boil. Turn the heat down immediately.

Mix honey, walnuts, 200g caster sugar and 25g unsalted butter tinto the cream mixture to melt sugar and butter, leave to cool until just warm. Spoon into lined flan ring and smooth the top. Roll out the remaining shortbread pastry to a circle for the lid. Place on top of the filling and pinch the edges to seal. Brush the top with the remaining egg yolk. Bake in preheated oven for 25 minutes and leave to cool.

Melt the dark Swiss chocolate over hot water, then drizzle over the top of the tart. Store for a day before serving.