Engadiner Nusstorte
Delight your taste buds with Engadiner Nusstorte, a luxurious Swiss walnut tart that's equal parts rich, buttery, and indulgent. This classic dessert boasts a flaky shortcrust pastry filled to the brim with a decadent caramel-walnut mixture, made from golden sugar, velvety cream, and a touch of honey for a hint of natural sweetness. Perfectly baked to golden perfection, this tart combines irresistible textures—crispy crust and gooey walnut filling—for a treat that's sure to impress at your next gathering. With straightforward preparation and rewarding results, Engadiner Nusstorte is a must-try recipe for lovers of European baking traditions. Serve it sliced alongside a dollop of whipped cream or a steaming cup of coffee to complete the experience! Keywords: Swiss walnut tart, caramel walnut filling, Engadiner Nusstorte recipe, European desserts, flaky shortcrust pastry.
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Recipe Information
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
Instructions
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.
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.
Knead the dough lightly, wrap it in cling film, and refrigerate for at least 30 minutes.
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.
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.
Let the walnut caramel filling cool while you preheat your oven to 200°C (392°F).
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.
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.
Fill the tart shell with the cooled walnut caramel.
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.
Prick the top crust lightly with a fork to allow steam to escape.
Bake in the preheated oven for 35 to 40 minutes, or until the crust is golden brown.
Allow the tart to cool completely in the pan before removing and slicing to serve.
Nutrition Facts
Calories |
6788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.2 g | 571% | |
| Saturated Fat | 160.9 g | 804% | |
| Polyunsaturated Fat | 143.6 g | ||
| Cholesterol | 862 mg | 287% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 654.2 g | 238% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 392.5 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 409 mg | 31% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1785 mg | 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.
