Originating from Graubünden in Switzerland, this dish is a traditional tart consisting of a shortbread pastry filled with nuts and caramel. Walnuts are typically used for the filling, but other nuts may also be used, although very rarely. The oldest known recipe dates back to 1900, and in 1934, a confectioner named Fausto Pult presented the cake to the public at the Swiss Sample Fair in Basel.