Walnut Pie

Products:

For the dough:

2 cups flour
2 tablespoons sugar
1 teaspoon salt
9 tablespoons cold large pats of unsalted butter, cut into cubes
1 large egg
3 to 5 tablespoons cold water
Mix together flour, sugar and salt in a large bowl. Add the butter and mix with your fingers or blender until the mixture is lumpy pea. Beat eggs with 3 tablespoons of cold water and stir into the flour mixture.

Squeeze a bit of dough into a handful if you do not hold back add cold water, 1 tablespoon and stir. Gather dough together with pastry spatula if you have press. Wrap in a plastic bag and leave for at least 1 hour.

Roll out the dough between two sheets of transparent film. Put the dough in the tart form - pie, pushing the parties. Move the rolling pin over the top edge to remove excess dough, then press the parties to cover as well. Allow to set for 30 minutes.

For the cream:

400g cream cheese
1 cup sugar
1/2 bottle of vanilla
3 eggs
Beat eggs with a mixer to give a foam. Aside.
Stir the cream cheese, sugar and vanilla until a thick fluffy cream.
Mix the eggs and again beat with mixer until it is fully mixed.
This mixture is poured over swamps and bake in a preheated oven at 180 grams, about 45 minutes after cake is baked, leave to cool.

For the filling:

230 g walnuts
2/3 cup sour cream
1/2 cup of water
1 1/2 cups + 2 tbsp sugar
1/2 piece of butter into small cubes
Bake walnuts. Heat the cream in a small saucepan over medium heat.

Sugar and water, heat and stir until the sugar dissolves. Remove from heat and immediately but slowly add the hot cream.
Mix by adding nuts and butter and cook over medium heat, stirring 2 minutes.
Pour over the cream and sprinkle with remaining 2 tablespoons sugar on top.