Swiss · Dessert · Medium
Engadiner Nusstorte (Swiss Walnut Tart)
0.0 (0 ratings)- Total
- 3 hr 55 min
- Prep
- 3 hr
- Serves
- 12
- Calories
- 460
A buttery pastry shell holds walnuts in amber caramel and cream, baked into a sturdy Swiss tart that cuts into rich, compact wedges.
A closed pastry lid keeps Engadiner Nusstorte (Swiss Walnut Tart) neat around its sticky filling. The caramel should coat the walnuts rather than drown them, giving each slice a firm bite once the tart has cooled completely.
Make the filling before rolling the dough so it has time to lose its heat. A light amber caramel tastes rounded; pushing it darker can make the walnuts seem bitter after baking.
Method
Rub butter into all-purpose flour until crumbly. Mix in 1/2 cup sugar and salt, then egg and cold water just until a dough forms. Flatten into two disks, one slightly larger, wrap and chill for .
Heat remaining 1 cup sugar in a heavy saucepan over medium heat for , swirling as it melts, until evenly amber. Slowly add heavy cream in small portions; it will bubble strongly.
Stir over low heat for until smooth, then add walnut and honey. Cook for until coated. Transfer to a heatproof bowl and cool for .
Heat the oven to 350°F (175°C). Roll the larger dough disk between parchment sheets and line a 9-inch tart pan with a 1-inch rim. Spread the cooled filling inside.
Roll the remaining dough into a lid, lay over the filling and press the edges firmly together. Prick the lid in several places and bake for until golden brown.
Cool in the pan for until fully set before unmolding and cutting into 12 wedges.
Forkue tips
- If the caramel forms hard lumps when the cream goes in, stir gently over low heat until they dissolve before adding the nuts.
Storing and reheating
Keep tightly wrapped at cool room temperature for 4 days or refrigerate for a week. Bring slices to room temperature before serving so the caramel is easier to bite.
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Kitchen gear
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Photo: Alexander Klink, CC BY 3.0, via Wikimedia Commons (cropped and enhanced)
Engadiner Nusstorte (Swiss Walnut Tart): FAQ
Can I make the tart ahead?
Yes. It slices neatly the day after baking, once the filling has fully settled. Keep it wrapped so the pastry does not pick up moisture or refrigerator odors.
Why did the filling leak?
The lid seam may have opened or the filling was too hot when assembled. Cool the caramel, leave a clean pastry edge and press the seam closed before baking.
How do I store and reheat Engadiner Nusstorte (Swiss Walnut Tart)?
Keep tightly wrapped at cool room temperature for 4 days or refrigerate for a week. Bring slices to room temperature before serving so the caramel is easier to bite.
How long does Engadiner Nusstorte (Swiss Walnut Tart) take?
About 3 hr 55 min in total: 3 hr prep and 55 min cooking.
What do I need to make Engadiner Nusstorte (Swiss Walnut Tart)?
The key ingredients are all-purpose flour, butter, egg, walnut, heavy cream and honey, plus pantry basics.
Any tips for Engadiner Nusstorte (Swiss Walnut Tart)?
If the caramel forms hard lumps when the cream goes in, stir gently over low heat until they dissolve before adding the nuts.
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