Add flour, sugar and a pinch of salt in a bowl. Add lemon rind by using the Victorinox zester and mix together. Slice your cold butter with a Victorinox Butter & Cheese Knife and work it in the mix to form a crumbly dough. Add one egg and knead until a consistent dough is formed. Cover in plastic wrap and refrigerate for 30 minutes.
In a saucepan, bring sugar, honey and a dash of water to a boil whilst stirring. Keep boiling until caramelised to a light brown colour. Heat the cream and add to the caramel whilst stirring swiftly.
Add walnuts to your saucepan and stir well until the mix forms a thickness. Leave to simmer until it reaches a dark golden consistency, keep stirring occasionally. Take off heat and leave to cool.
Take ⅔ of your chilled dough and place in a greased springform. Cover the base and sides (2-3cm high) with dough using a Victorinox Spatula. Pour in the cooled filling and spread evenly.
Roll the remaining dough to form the lid for the dish. Carefully place the circular dough on top of the filling. Join the edges well by pressing the circumference with a Victorinox Cake Fork. Whisk the last egg yolk and brush lightly on top.
Place in the oven at 180 degrees Celsius for 50-60 mins. When the tart is cooked, place in the fridge to completely cool. Once the filling has chilled, dislodge the tart from the tin with help from the Victorinox Spatula.
Serve your Swiss Engadiner Nusstorte to perfection with the Victorinox Pastry Knife. Take a slice to mum in bed, enjoy together with a cup of tea or indulge in a second and third serving.