High Protein Engadiner Nusstorte
Elevate your dessert game with this High Protein Engadiner Nusstorte, a modern twist on the traditional Swiss walnut tart. Infused with vanilla protein powder, this recipe seamlessly blends indulgence and functionality, offering a rich, nutty filling of honey and walnuts encased in a buttery, protein-packed crust. With a signature golden top and optional yogurt garnish, this tart delivers a guilt-free, muscle-fueling treat. Perfect for a post-workout dessert or a sophisticated tea-time snack, this recipe is a must-try for those seeking a balance of flavor and nutrition. Plus, it’s ready in under 90 minutes, making it both impressive and practical for any occasion.
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Recipe Information
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
Instructions
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.
Shape the dough into a ball, cover it with cling film, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the filling. Roughly chop the walnuts and set aside.
In a saucepan over medium heat, combine the honey and heavy cream. Stir continuously and bring the mixture to a gentle boil.
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.
Preheat your oven to 180°C (350°F).
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.
Carefully line the tart pan with the rolled-out dough, pressing it gently into the edges and trimming any excess.
Spread the cooled walnut filling over the dough in the tart pan evenly.
Roll out the remaining dough portion into a round piece large enough to cover the top of the tart.
Cover the walnut filling with the dough lid, sealing the edges by pressing them gently with your fingers to firmly close the tart.
Optional: Brush the top with a beaten egg yolk for a shiny golden finish.
Bake in the preheated oven for about 40 minutes or until the crust is golden brown.
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.
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
Calories |
4670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.7 g | 391% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 100.2 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 177.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 696 mg | 54% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 1693 mg | 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.
