High Protein Engadiner Nusstorte

Elevate your dessert game with this modern twist on a Swiss classic: High Protein Engadiner Nusstorte. This rich and nutty tart combines the buttery goodness of traditional Engadiner Nusstorte with a health-conscious boost, thanks to vanilla protein powder and a Greek yogurt garnish. Packed with crunchy walnuts enveloped in a luscious honey-cream filling, this recipe is perfect for those looking to indulge without compromising their protein intake. The golden, flaky crust is made extra special with a hint of protein powder and optional egg yolk glaze for a glossy finish. Perfect as a post-workout treat or a refined dessert for gatherings, this protein-packed Swiss walnut tart is both satisfying and nourishing. Serve with a dollop of low-fat Greek yogurt for an irresistibly creamy contrast. Ready in less than 90 minutes, this recipe delivers maximum flavor with minimal effort!

Nutriscore Rating: 50/100

Prep Time:45 mins

Cook Time:40 mins

Total Time:85 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 50 grams Vanilla protein powder
• 150 grams Butter
• 1 large Egg
• 1 pinch Salt
• 200 grams Walnuts
• 200 grams Honey
• 100 ml Heavy cream
• 50 grams Low-fat Greek yogurt
• 1 Optional: Egg yolk

Directions

Step 1

Start by preparing the dough. In a large mixing bowl, combine the all-purpose flour, vanilla protein powder, butter, 1 egg, and a pinch of salt. Mix until the dough is smooth and evenly mixed.

Step 2

Shape the dough into a ball, cover it with cling film, and refrigerate for at least 30 minutes.

Step 3

While the dough is chilling, prepare the filling. Roughly chop the walnuts and set aside.

Step 4

In a saucepan over medium heat, combine the honey and heavy cream. Stir continuously and bring the mixture to a gentle boil.

Step 5

Add the chopped walnuts to the saucepan and cook for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat and allow it to cool.

Step 6

Preheat your oven to 180°C (350°F).

Step 7

Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion to fit a 9-inch tart pan.

Step 8

Carefully line the tart pan with the rolled-out dough, pressing it gently into the edges and trimming any excess.

Step 9

Spread the cooled walnut filling over the dough in the tart pan evenly.

Step 10

Roll out the remaining dough portion into a round piece large enough to cover the top of the tart.

Step 11

Cover the walnut filling with the dough lid, sealing the edges by pressing them gently with your fingers to firmly close the tart.

Step 12

Optional: Brush the top with a beaten egg yolk for a shiny golden finish.

Step 13

Bake in the preheated oven for about 40 minutes or until the crust is golden brown.

Step 14

Remove the tart from the oven and allow it to cool in the pan for 10 minutes before removing it and transferring it to a wire rack to cool completely.

Step 15

Serve the High Protein Engadiner Nusstorte with a dollop of low-fat Greek yogurt on the side for an added boost of protein.

Nutrition Facts

Serving size	1073.4 grams (1073.4g)

Amount per serving	% Daily Value*
Calories	4670

Total Fat 304.70g	391%
Saturated Fat 106.30g	532%
Polyunsaturated Fat 100.20g
Cholesterol 887mg	296%
Sodium 1360mg	59%
Total Carbohydrate 393.60g	143%
Dietary Fiber 20.70g	74%
Total Sugars 177.90g
Protein 113.50g	227%

Vitamin D 114IU	569%
Calcium 696mg	54%
Iron 21mg	117%
Potassium 1693mg	36%

*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: 9.5%

Carbs: 33.0%