Iniziare preparando la pasta frolla. In una ciotola mischiare, aiutandosi con una forchetta, il burro freddo con zucchero e sale. Aggiungere le uova e, con una frusta, incorporarle completamente. Aggiungere infine la farina e lavorare con una spatola. Coprire con pellicola e porre in frigo per circa 2 ore.
Nel frattempo preparare il ripieno: sbriciolare le noci grossolanamente. In una padella, sciogliere lo zucchero, avendo cura di mescolare continuamente. Aggiungere le noci, mescolare bene quindi versare la panna. Lasciare sciogliere bene il caramello: quando il composto è morbido aggiungere il miele e mescolare, cuocendo per qualche minuto fino a consistenza desiderata.
Stendere 2/3 di pasta frolla ad un'altezza di circa 3 mm e porre in uno stampo infarinato, eliminando l'eccesso. Bucherellare il fondo quindi versarvi il ripieno. Piegare i bordi di pasta frolla verso l'interno. Stendere la restate pasta e porre sopra al ripieno. Sigillare bene con una forchetta i bordi e bucherellare la superficie. Cuocere in forno statico preriscaldato a 180°C per ca. 35-40 minuti.
Torta di noci engadinese
RSI Food 08.12.2021, 14:18
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