Engadiner Nusstorte
This traditional Swiss nut tart features a rich, buttery shortcrust pastry encasing a sweet, caramelized walnut filling. It's a delightful dessert that's perfect for a special occasion or an afternoon treat. The combination of tender crust and crunchy, sweet nuts is truly satisfying.
An original recipe by Forkin
- Total time
- 3 hr 45 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 742 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
crust
- 300 gall-purpose flour
- 150 gunsalted butter, cold, diced
- 100 ggranulated sugar
- 1 pcsegg
- 1 pinchsalt
filling
- 250 gwalnut, chopped
- 200 mlheavy cream
- 150 ggranulated sugar
- 2 tbsphoney
- 30 gunsalted butter
wash
- 1 pcsegg yolk
- 1 tbspmilk
Equipment
24cm tart pan · saucepan · rolling pin · plastic wrap · large bowl · wire rack · whisk
The method
Step by step
- 1
Combine the flour, granulated sugar, and salt in a large bowl for the crust.
About 2 min
- 2
Add the cold, diced unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to prevent the butter from melting too much.
- 3
Add the egg to the crust mixture and mix until a dough forms, then flatten it into a disc.
About 3 min
Cook’s note: Do not overmix the dough.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Cook’s note: Chilling the dough makes it easier to roll out.
- 5
While the dough chills, prepare the filling: Combine the heavy cream, granulated sugar, honey, and unsalted butter in a saucepan.
About 2 min
- 6
Bring the filling mixture to a boil over medium heat, stirring constantly, then reduce the heat and simmer for 5 minutes until slightly thickened.
About 7 min
Cook’s note: Be careful not to scorch the mixture.
- 7
Remove the filling from the heat and stir in the chopped walnuts.
About 1 min
- 8
Preheat your oven to 180°C (350°F).
About 15 min
- 9
Divide the chilled dough into two pieces, one slightly larger than the other.
- 10
Roll out the larger piece of dough on a lightly floured surface to fit a 24cm (9.5-inch) tart pan, leaving an overhang.
About 5 min
Cook’s note: Ensure the dough is evenly thick.
- 11
Carefully transfer the rolled dough into the tart pan, pressing it gently into the bottom and up the sides.
About 2 min
- 12
Pour the walnut filling into the pastry-lined tart pan, spreading it evenly.
About 1 min
- 13
Roll out the remaining smaller piece of dough to create a lid for the tart.
About 3 min
- 14
Place the dough lid over the filling, then trim and crimp the edges to seal the tart.
About 3 min
Cook’s note: You can use a fork to press the edges together for a decorative finish.
- 15
Whisk together the egg yolk and milk for the egg wash.
About 1 min
- 16
Brush the top of the tart with the egg wash.
About 1 min
Cook’s note: This will give the crust a golden shine.
- 17
Bake the tart for 50-60 minutes, or until the crust is golden brown and the filling is set.
About 1 hr
Cook’s note: If the crust browns too quickly, you can loosely cover it with foil.
- 18
Let the nusstorte cool completely in the pan on a wire rack before serving.
About 2 hr
Cook’s note: This allows the filling to fully set and makes it easier to slice.
Per serving
Nutrition
- Calories
- 741.5kcal
- Protein
- 10.4g
- Carbs
- 69.4g
- Fat
- 49.5g
- Fibre
- 3.2g
- Sugar
- 37.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover nusstorte in an airtight container at room temperature.
This tart is best enjoyed at room temperature or slightly warmed in a low oven.
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