🥧 Engadine nut tart (Bündner Nusstorte)

Name: Engadine nut tart (Bündner Nusstorte)
Total time: 90 min
Yield: 12
Cuisine: Switzerland · Graubünden
Ingredients: 300 g flour; 150 g cold butter, plus 30 g for the filling; 80 g sugar for the dough; 1 egg; 4–5 tbsp cold water; 250 g sugar for the caramel; 200 ml cream; 300 g walnuts, roughly chopped

Origin: Switzerland · Graubünden

375kcal

per serving · 100 g

375kcal

per 100 g

6 gProtein6 g / 100 g

23 gFat23 g / 100 g

34 gCarbs34 g / 100 g

The Engadine nut tart is a Swiss pastry of buttery shortcrust filled with chopped walnuts bound in a thick caramel made with sugar and cream, then closed with a pastry lid. It is dense, chewy and very rich, with a deep caramel flavour. It is cut into thin slices and served with coffee, and it keeps well for weeks.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: caramel, cream, butter

Contains glutenbecause of: shortcrust pastry

Contains dairybecause of: caramel, cream, butter

Not keto34 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

walnutcaramelshortcrust pastrycreambuttersugar

Recipe

12 servings90 min

Ingredients

300 g flour
150 g cold butter, plus 30 g for the filling
80 g sugar for the dough
1 egg
4–5 tbsp cold water
250 g sugar for the caramel
200 ml cream
300 g walnuts, roughly chopped

Method

Rub the flour, 150 g butter and 80 g sugar together, add the egg and water and gather into a dough; chill 30 minutes.
Melt 250 g sugar in a pan to a light amber caramel, carefully stir in the cream and 30 g butter, then the walnuts; cool.
Roll out two-thirds of the dough to line a 24 cm tin, fill with the walnut mixture and cover with the rest of the dough.
Prick the top and bake at 180 °C for 35–40 minutes until golden; cool completely before slicing.

How to make it lighter

Cut thin slices — the tart is very dense, and a small piece is satisfying.
Share one slice and pair it with black coffee or tea.
When baking, reduce the caramel sugar slightly; the walnuts carry plenty of flavour.

History

The tart is closely associated with the Engadine valley and the canton of Graubünden, though its exact origin is not well documented. Today it is a well-known speciality and souvenir of the region.

Count it in one photo

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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 →