Let me tell you, this came SO close to getting 5 stars. I'd give it 4.5 if I could. My husband wanted to give it 5 stars. For me, the crust was very crumbly and not workable. It still tasted all right, but I couldn't pack it into a ball or roll it out, so I grabbed a bunch of the "crust" and pressed it in the spring form pan, layered on the filling, and I put the rest on the top. If I can figure out where I goofed with the crust, then that might take this recipe up to 5 stars.
I live in the United States, so I had to convert everything. For the crust, I used 2 3/4 cups flour, 14 tablespoons of butter, 1 cup sugar, 1/4 teaspoon salt and 1 egg. For the filling, I used 1 cup sugar 2 tablespoons water, 2 cups walnuts, 150 ml heavy cream, and 3 tablespoons honey.
A warning to those who make this recipe: Watch the filling very closely! The first time, I burnt the sugar and honey mixture. I didn't know that was possibly. The second time, I was so paranoid about burning it, that I'm not sure I cooked it enough!
In conclusion, this recipe isn't foolproof, but it is pretty tasty!
This is absolutely wonderful. A piecrust-lover's dream. There is a good amount of lovely shortcakey crust wrapped around oozey, caramelly, nutty goodness. This would be a fantastic alternative to pecan pie for the holidays.
Made this for our gourmet group's Switzerland dinner. Very tasty and easy. Made the day before. Crust is terrific, tastes like shortbread and very easy to work with. Used a 28" springform pan.