After the shortcrust pastry has rested in the refrigerator, take your well-buttered and floured cake tin (21 cm diameter) and gently place the shortcrust pastry shell in it. Bake “in bianco” (baking paper + dry pulses) at 180 degrees, static oven, preheated, for about twenty minutes, until golden. Now proceed with the preparation of the #cream.
Lightly toast the walnuts in the oven, let them cool and chop them finely. In a bowl, mix the #yoghurt with the #sugar and add the beaten egg.
Stir in the chopped pecans and flour, continuing to mix until smooth.
Take your baked shortcrust pastry base, pour the cream inside, add the pecans on top forming a radial pattern and bake at 170° for another 20 minutes.