Engadiner Nusstorte – Swiss nut tart
A recipe for Engadiner Nusstorte, a Swiss nut tart. Shortcut pastry filled with walnuts covered in a thick caramel sauce. A real treat.
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Engadiner Nusstorte – Swiss nut tart
A recipe for Engadiner Nusstorte, a Swiss nut tart. Shortcut pastry filled with walnuts covered in a thick caramel sauce. A real treat.
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| Servings | Prep Time |
| 1tart | 60minutes |
| Cook Time |
| 50minutes |
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Ingredients
Pastry
- 300g all-purpose flour
- 100g sugar
- 150g butter
- 1 egg
- 1 lemonzest of 1 lemon
- pinch of salt
Filling
- 250g sugar
- 80ml water
- 50g honey
- 250ml double cream
- 250g walnuts
Other
- 1 egglightly whisked
Instructions
- Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.
- Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.
- In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.
- Add the walnuts and give it a quick stir. Stir in the double cream. You’ll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it’ll fail now but don’t worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it’s simmering, stir it occasionally. You want to make sure the caramel doesn’t burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.
- Take 2/3 of your dough out of the fridge and put it into a springform, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.
- Pour the cooled, thick walnut caramel into the springform and spread evenly over the pastry.
- Take the rest of the dough and roll it out to the size of your springform. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.
- Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 35-50 minutes, until the tart has a golden color.