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Swiss nut cream slices on marble showing layered walnut caramel filling, shortcrust base, and whipped cream top

Swiss Nut Cream Slices

Crisp pastry base filled with a honey-walnut caramel, chilled firm, then topped with lightly whipped cream and cut into clean slices.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 5 hours 5 minutes
Servings: 12 slices
Calories: 420
Ingredients Method Notes

Ingredients
  

Shortcrust Base
  • 250 g all-purpose flour plus extra for dusting
  • 130 g unsalted butter cold, cubed
  • 60 g powdered sugar
  • 1 large egg yolk
  • 2 tbsp cold water add one at a time
  • 1 pinch pinch of fine salt
Walnut Filling
  • 300 g walnut halves lightly dry-roasted, roughly chopped
  • 120 g honey mild wildflower or acacia
  • 100 g granulated sugar
  • 120 ml heavy cream for the filling
  • 30 g unsalted butter
  • 1 pinch pinch of fine salt
Cream Topping
  • 300 ml heavy cream cold
  • 1 tbsp powdered sugar optional, to taste
  • 0.5 tsp vanilla extract

Method
 

Make the Shortcrust Base
  1. Heat the oven to 180 C / 355 F. Line a 9x13-inch baking tin with parchment paper, leaving an overhang on the long sides.
  2. Combine flour, powdered sugar, and salt in a large mixing bowl. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like coarse, damp sand.
  3. Add the egg yolk and one tablespoon of cold water. Mix briefly until the dough just comes together. Add the second tablespoon of water only if the dough feels crumbly.
  4. Press the dough evenly into the prepared tin to a thickness of about 4 mm. Prick all over with a fork. Chill for 15 minutes in the fridge.
  5. Blind-bake the chilled base for 12 minutes until it looks dry and pale gold at the edges. Remove from the oven and let it cool for 10 minutes.
Make the Walnut Filling
  1. Combine the sugar and honey in a medium heavy-bottomed saucepan over medium heat. Stir gently until the sugar dissolves, then stop stirring and cook for 3 minutes until the mixture turns a light amber color.
  2. Pour in the heavy cream carefully - it will bubble up. Stir in the butter and salt until smooth.
  3. Add the chopped walnuts and stir to coat. Cook for 2 to 3 more minutes, stirring often, until the mixture thickens enough that a spoon dragged through it leaves a clear line.
  4. Pour the walnut filling over the cooled pastry base and spread it evenly with an offset spatula. Bake at 180 C / 355 F for 18 to 20 minutes until the filling is set and the edges are a deep golden brown.
  5. Remove from the oven and let the tin cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
Add the Cream Topping and Slice
  1. Whip the cold heavy cream with powdered sugar and vanilla extract to soft peaks - the cream should hold a gentle shape but not look stiff or grainy.
  2. Lift the chilled walnut slab out of the tin using the parchment overhang. Spread the whipped cream evenly over the top to a thickness of about 1 cm.
  3. Dip a sharp chef's knife in hot water, wipe dry, and cut the slab into 12 even rectangles. Wipe the knife between each cut for clean edges. Serve immediately or refrigerate covered for up to 3 hours before serving.

Notes

The walnut filling firms up significantly after chilling, so don't judge the set before it's had at least 4 hours in the fridge. Overnight is better.