Engadine Nusstorte (Swiss Walnut Tart)
Bake a classic Engadine Nusstorte at home with buttery pastry and a rich caramel walnut filling. This traditional Swiss tart is perfect for autumn and keeps beautifully for gifting.
This classic Swiss tart from the Engadine valley combines a buttery shortcrust pastry with a rich caramelised walnut filling. Traditionally enjoyed during autumn and winter, it’s perfect with a cup of strong coffee or tea. The tart keeps well and can even be wrapped as a thoughtful edible gift.
Engadine Nusstorte (Swiss Walnut Tart)
Ingredients
- For the pastry:
- 250g all-purpose flour
- 125g cold unsalted butter, cubed
- 75g sugar
- 1 egg
- 1 tablespoon cold water
- Pinch of salt
- For the filling:
- 200g sugar
- 200ml heavy cream
- 30g unsalted butter
- 300g walnut halves or coarse walnut pieces
- Optional: 1 tablespoon honey or a splash of kirsch
Instructions
- 1
Prepare the dough:
- 2
In a mixing bowl, combine flour, sugar, and salt.
- 3
Add cold butter and rub with fingertips or use a pastry cutter until the mixture resembles fine breadcrumbs.
- 4
Add egg and cold water. Mix quickly until a smooth dough forms.
- 5
Divide dough into two portions—one slightly larger than the other. Wrap in cling film and chill for at least 30 minutes.
- 6
Make the filling:
- 7
Place sugar in a heavy-bottomed saucepan over medium heat. Let it melt gradually without stirring too much. Swirl pan occasionally.
- 8
Once it turns a golden caramel, add butter and stir until melted.
- 9
Carefully pour in the cream (it will bubble up). Stir continuously until smooth.
- 10
Add walnuts and optional honey or kirsch. Stir to coat well. Remove from heat and let cool slightly.
- 11
Assemble the tart:
- 12
Preheat oven to 180°C (350°F). Grease a 22–24cm tart tin with a removable base.
- 13
Roll out the larger dough piece to fit the base and sides of the tin. Press in gently.
- 14
Pour the cooled walnut filling into the tart shell and spread evenly.
- 15
Roll out the second dough portion and place it over the filling. Seal the edges by pressing with your fingers or a fork.
- 16
Prick the top with a fork or score lightly for steam to escape.
- 17
Bake for 35–40 minutes until golden brown. Cool completely in the tin.
- 18
Serve: Let the tart rest for at least a few hours before slicing. Keeps well for up to a week in an airtight container.
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