Engadiner Nusstorte – Swiss Caramel Walnut Tart

Rating

Pastry:
 350 g Flour
 250 g Cold butter
 200 g Sugar
 1 Lemon (zest)
 1 Egg
 1 pinch Salt
Nut Filling:
 500 g Sugar
 500 g Walnuts
 500 g Cream
 1 tbsp Honey
 1 Egg yolk

1

Add flour, sugar and a pinch of salt in a bowl. Add lemon rind by using the Victorinox zester and mix together. Slice your cold butter with a Victorinox Butter & Cheese Knife and work it in the mix to form a crumbly dough. Add one egg and knead until a consistent dough is formed. Cover in plastic wrap and refrigerate for 30 minutes.

2

In a saucepan, bring sugar, honey and a dash of water to a boil whilst stirring. Keep boiling until caramelised to a light brown colour. Heat the cream and add to the caramel whilst stirring swiftly.

3

Add walnuts to your saucepan and stir well until the mix forms a thickness. Leave to simmer until it reaches a dark golden consistency, keep stirring occasionally. Take off heat and leave to cool.

4

Take ⅔ of your chilled dough and place in a greased springform. Cover the base and sides (2-3cm high) with dough using a Victorinox Spatula. Pour in the cooled filling and spread evenly.

5

Roll the remaining dough to form the lid for the dish. Carefully place the circular dough on top of the filling. Join the edges well by pressing the circumference with a Victorinox Cake Fork. Whisk the last egg yolk and brush lightly on top.

6

Place in the oven at 180 degrees Celsius for 50-60 mins. When the tart is cooked, place in the fridge to completely cool. Once the filling has chilled, dislodge the tart from the tin with help from the Victorinox Spatula.

7

Serve your Swiss Engadiner Nusstorte to perfection with the Victorinox Pastry Knife. Take a slice to mum in bed, enjoy together with a cup of tea or indulge in a second and third serving.

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Ingredients

Pastry:
 350 g Flour
 250 g Cold butter
 200 g Sugar
 1 Lemon (zest)
 1 Egg
 1 pinch Salt
Nut Filling:
 500 g Sugar
 500 g Walnuts
 500 g Cream
 1 tbsp Honey
 1 Egg yolk

Directions

1

Add flour, sugar and a pinch of salt in a bowl. Add lemon rind by using the Victorinox zester and mix together. Slice your cold butter with a Victorinox Butter & Cheese Knife and work it in the mix to form a crumbly dough. Add one egg and knead until a consistent dough is formed. Cover in plastic wrap and refrigerate for 30 minutes.

2

In a saucepan, bring sugar, honey and a dash of water to a boil whilst stirring. Keep boiling until caramelised to a light brown colour. Heat the cream and add to the caramel whilst stirring swiftly.

3

Add walnuts to your saucepan and stir well until the mix forms a thickness. Leave to simmer until it reaches a dark golden consistency, keep stirring occasionally. Take off heat and leave to cool.

4

Take ⅔ of your chilled dough and place in a greased springform. Cover the base and sides (2-3cm high) with dough using a Victorinox Spatula. Pour in the cooled filling and spread evenly.

5

Roll the remaining dough to form the lid for the dish. Carefully place the circular dough on top of the filling. Join the edges well by pressing the circumference with a Victorinox Cake Fork. Whisk the last egg yolk and brush lightly on top.

6

Place in the oven at 180 degrees Celsius for 50-60 mins. When the tart is cooked, place in the fridge to completely cool. Once the filling has chilled, dislodge the tart from the tin with help from the Victorinox Spatula.

7

Serve your Swiss Engadiner Nusstorte to perfection with the Victorinox Pastry Knife. Take a slice to mum in bed, enjoy together with a cup of tea or indulge in a second and third serving.

Engadiner Nusstorte – Swiss Caramel Walnut Tart

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