Engadiner Nusstorte (Swiss Walnut Caramel Tart)
In short: A buttery shortcrust tart filled with crunchy walnuts in a thick caramel and cream, a specialty from the Engadine valley in Graubünden. It takes about 1 h 45 min in total and makes 12 servings.
- Prep
- 50 min
- Cook
- 55 min
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 500 kcal
Engadiner Nusstorte is a double-crust tart from the Engadine valley in Graubünden, filled with walnuts folded into dark caramel and cream. The pastry is crumbly and buttery, and the filling is chewy and nutty with a faint bitterness from the caramel. It is a popular souvenir, sold in bakeries throughout the region, and it keeps well for a week, which makes it a good gift.
Instructions
- Rub the cold butter into the flour, sugar and salt with your fingertips until the mixture looks like damp sand. Mix in the egg and just enough cold water to bring the dough together. Wrap and chill for 1 hour.
- For the filling, dissolve the sugar in the water in a heavy saucepan. Boil without stirring for 8 to 10 minutes, swirling the pan, until the syrup turns a deep amber.
- Remove from the heat and pour in the cream carefully, because it will spatter. Stir over low heat until smooth, then stir in the honey, butter and walnuts. Cool for 20 minutes.
- Heat the oven to 180°C (350°F) and butter a 24 cm (9.5 in) tart pan. Roll out two thirds of the pastry 3 mm (1/8 in) thick and line the pan, bringing the dough up the sides.
- Spread the filling into the pastry case. Roll out the remaining pastry for a lid, set it on top and press the edges together firmly to seal. Trim, prick the lid with a fork and brush with egg yolk.
- Bake for 40 minutes, until deep golden. Cool completely in the pan before cutting, so the filling can set.
Tips
- Watch the caramel closely, because it goes from amber to bitter in seconds. Warm the cream slightly first to reduce spattering.
- The tart tastes best a day after baking, when the filling has firmed up and the flavors have settled. It keeps in a tin for a week.
Questions and answers
Can I use other nuts in Nusstorte?
Yes, but walnuts are traditional, and their slight bitterness balances the sweet caramel. Hazelnuts or pecans also work.
Why did my filling leak out?
The pastry lid was probably not sealed, or the filling was too hot when assembled. Cool the filling to lukewarm and pinch the edges firmly together.
How long does it keep?
Wrapped, it keeps for 5 to 7 days at room temperature. It also freezes well for up to 2 months.
How long does it take to make Engadiner Nusstorte (Swiss Walnut Caramel Tart)?
About 1 h 45 min in total: 50 min of preparation and 55 min of cooking.
How many calories are in Engadiner Nusstorte (Swiss Walnut Caramel Tart)?
About 500 kcal per serving, with 7 g of protein, 47 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 500 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 47 g |
| Fat | 32 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 70 mg |
Estimated values, calculated from the ingredients.
