Low Fat Engadiner Nusstorte
Indulge guilt-free with this Low Fat Engadiner Nusstorte, a lighter take on the classic Swiss walnut tart. This delightful dessert combines a buttery yet low-fat crust made with Greek yogurt and a luscious walnut filling enriched with honey, brown sugar, and a hint of vanilla. Toasted walnuts add irresistible depth of flavor and texture, while the reduced-fat ingredients ensure you can enjoy every slice without compromise. Perfect as a refined treat for gatherings or a luxurious afternoon snack, this recipe delivers all the indulgence of a traditional Engadiner Nusstorte with a healthier twist. Ready in just over an hour, it’s as delicious as it is easy to prepare.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 1 teaspoon Baking powder
- 75 grams Granulated sugar
- 60 grams Cold unsalted butter
- 60 grams Low-fat Greek yogurt
- 1 large Egg
- 2 tablespoons Cold water
- 300 grams Walnuts
- 150 grams Brown sugar
- 2 tablespoons Honey
- 100 milliliters Low-fat milk
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (356°F). Grease a 22cm (9-inch) springform pan and set aside.
In a large bowl, whisk together the flour and baking powder.
Add the granulated sugar to the flour mixture and mix well.
Cut the cold unsalted butter into small pieces and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.
Add the low-fat Greek yogurt and the large egg to the mixture, continuing to mix until a dough forms.
If the dough is dry, add cold water one tablespoon at a time until it comes together.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.
Toast the walnuts in a dry pan over medium heat until slightly golden, about 5 minutes. Let them cool and chop coarsely.
In a medium saucepan over low heat, dissolve the brown sugar in the honey and low-fat milk, stirring constantly.
Add the chopped walnuts, salt, and vanilla extract to the saucepan, stirring until the mixture thickens slightly, about 5 minutes. Let it cool.
Remove the dough from the refrigerator, divide it into two parts, and roll out one part to fit the bottom of the prepared pan.
Press the rolled dough into the bottom of the pan to form the crust.
Pour the cooled walnut filling over the crust, spreading it evenly.
Roll out the remaining dough and place it over the filling, sealing the edges where the bottom and top crusts meet.
Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown.
Allow the Engadiner Nusstorte to cool in the pan on a wire rack before releasing the sides of the springform pan. Serve in wedges.
Nutrition Facts
Calories |
4515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 143.6 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 503.6 g | 183% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 275.3 g | ||
| Protein | 87.0 g | 174% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 673 mg | 52% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 1982 mg | 42% | |
*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.
