160 g butter, softened
100 g sugar
1 pinch of salt
300 g flour
20 g butter
300 g sugar
250 g coarsely chopped walnuts
250 ml whipping cream, warmed
1 egg yolk for brushing
1. Work the softened butter, sugar, flour and egg into a shortcrust pastry, then chill.
2. In the meantime make the filling:
Melt the butter over a low heat in a saucepan, add the sugar and over a medium to high heat keep stirring until the sugar has melted and you have a smooth, thick caramel. If there are lumps, don't worry just keep stirring until they have dissolved.
Roll out the base or press into a 24 cm spring tin or flan dish bringing it up to form a rim. Use a fork to stab some holes into the bottom. Now add the nut mix.
Roll out the pastry for the lid and cover the cake. Fold any excess pastry over, with a fork stab a few holes into the lid and brush with egg yolk.
4. Baking times:
fan-assisted oven: 30-40 min at 180 °C on the second level from the bottom
gas oven: 40 min at gas mark 5 (200 °C)
Check if it's finished with a skewer - there will still be a little sticky caramel on the skewer.
If using a spring tin turn out of the tin and leave to cool on a rack, otherwise leave and serve in the flan dish. Optionally serve with whipped cream or to complement the sweetness of the cake with crème fraîche, soured cream or Greek yoghurt.