🥧 Engadine walnut tart
Engadiner Nusstorte is a sturdy Swiss tart of buttery shortcrust pastry enclosing a dense filling of chopped walnuts cooked in caramel and cream. It is chewy, nutty and very sweet, with a crisp, crumbly crust on all sides. Cut into thin wedges, it is served with coffee and keeps well for weeks, which made it a popular gift.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g plain flour
- 200 g butter, cold
- 120 g sugar for the pastry
- 1 egg
- 250 g sugar for the caramel
- 250 g walnuts, roughly chopped
- 200 ml cream
- 1 tbsp honey
Method
- Rub flour and butter together, add sugar and egg, knead briefly and chill 30 minutes.
- Melt the sugar to a golden caramel, add the cream carefully, then the honey and walnuts; cook 2 minutes and cool.
- Line a 24 cm tin with two thirds of the pastry, fill with the walnut mixture and cover with the rest, sealing the edges.
- Prick the top and bake at 180 °C for 35–40 minutes; cool fully before cutting.
How to make it lighter
- It is very rich: a thin 50 g wedge is plenty with coffee.
- Bake in a smaller tin and cut 16 pieces instead of 12.
- Share a slice instead of having it as a dessert after a full meal.
History
The tart is closely linked to the Engadine valley in the canton of Graubünden, and today it is one of Switzerland's best-known regional pastries.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Engadine walnut tart and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →