Engadiner Nusstorte

Indulge in the rich, nutty flavors of Engadiner Nusstorte, a quintessential Swiss walnut tart that's as stunning as it is delicious. This traditional dessert hails from the picturesque Engadin valley, showcasing a buttery, golden pastry encasing a luscious caramelized walnut filling. With the perfect balance of sweetness and crunch, it’s a delightful treat for any occasion. The dough, made from a simple blend of flour, butter, sugar, and egg, serves as a tender crust, while the filling combines bubbling amber caramel with earthy walnuts for a sumptuous center. Baked to golden perfection, this tart makes an elegant dessert or a decadent pairing with coffee or tea. Treat your taste buds to a slice of Swiss tradition with this timeless recipe!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 300 grams all-purpose flour
• 200 grams unsalted butter
• 100 grams granulated sugar
• 1 large egg
• 1 pinch salt
• 2 tablespoons cold water
• 250 grams sugar
• 200 milliliters heavy cream
• 2 tablespoons honey
• 300 grams walnuts

Directions

Step 1

Begin by preparing the pastry dough. In a large bowl, combine the all-purpose flour and a pinch of salt. Add the cubed unsalted butter and rub it into the flour using your fingers until it resembles a coarse meal.

Step 2

Stir in 100 grams of granulated sugar, then add the egg and mix until the dough begins to come together. If necessary, add one to two tablespoons of cold water to help bind the dough.

Step 3

Knead the dough lightly, wrap it in cling film, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, prepare the filling. In a saucepan over medium heat, melt 250 grams of sugar until it turns a deep amber color without stirring, just swirling occasionally to ensure even caramelization.

Step 5

Carefully add the heavy cream (the mixture will bubble vigorously) and the honey to the caramel, stirring until smooth. Remove from heat and stir in the chopped walnuts.

Step 6

Let the walnut caramel filling cool while you preheat your oven to 200°C (392°F).

Step 7

Take the chilled dough and divide it into two portions: one slightly larger for the base and sides of the tart, and a smaller portion for the top crust.

Step 8

Roll out the larger portion of dough on a floured surface to about 3mm thickness. Line a 24cm tart pan with the dough, allowing the excess to hang over the edges.

Step 9

Fill the tart shell with the cooled walnut caramel.

Step 10

Roll out the smaller piece of dough and lay it over the top of the filling. Trim the excess dough, and seal the edges by pressing with a fork.

Step 11

Prick the top crust lightly with a fork to allow steam to escape.

Step 12

Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown.

Step 13

Allow the tart to cool completely in the pan before removing and slicing to serve.

Nutrition Facts

Serving size	1477.9 grams (1477.9g)

Amount per serving	% Daily Value*
Calories	6788

Total Fat 445.20g	571%
Saturated Fat 160.90g	805%
Polyunsaturated Fat 143.60g
Cholesterol 862mg	287%
Sodium 360mg	16%
Total Carbohydrate 654.20g	238%
Dietary Fiber 28.30g	101%
Total Sugars 392.50g
Protein 84.80g	170%

Vitamin D 54IU	269%
Calcium 409mg	31%
Iron 24mg	133%
Potassium 1785mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 4.9%

Carbs: 37.6%