For the pastry:
1 ½ cups minus 1 tbs all-purpose flour, sifted
½ tsp salt
¼ cup sugar
pinch lemon zest
2 egg yolks
½ cup butter, chilled and cut into cubes
In the bowl of an electric food processor, place flour, salt, lemon zest and chilled butter. Blend for 15 seconds, until a fine, crumbly texture forms. Add egg yolks and blend for another 10 seconds, until dough forms into a compact ball. Wrap and place in refrigerator to chill while preparing the filling.
For the filling:
1 cup plus 2 tbs sugar
2 cups whole pistachios
2 ¾ cups heavy cream
1 tbs honey
In a large, heavy-bottomed saucepan over low heat, cook sugar, stirring until it turns a pale, golden caramel colour. Add nuts, stirring to coat them with the syrup. Add cream and combine well, then mix in honey. Set aside to cool.
Roll out 2/3 of the pastry to fit the bases of 12 to 15 tart moulds. Divide filling into tarts. Place on a baking sheet and bake at 350 degrees until edges of pastry are just coloured; about half an hour. Let set before unmoulding.
Meanwhile, roll out remaining dough and cut out tops using another tart mould as a cutter. On a baking sheet lined with parchment paper or Silpat, bake until just beginning to colour. Set aside to cool. Place tops on unmoulded tarts when ready to serve. Engadiner Nusstortes will keep well for up to a month or more, and are best if served after 3-4 days.