Swiss walnut tart (Engadiner Nusstorte)
Ingredients
Method
- Make the shortcrust: mix the flour, 150 g of sugar and a pinch of salt. Add the cold diced butter and rub in with your fingertips. Add the egg and quickly bring together into a ball without overworking. Divide into two pieces (60% and 40%), wrap and chill for 30 minutes.
- Make the caramel: heat 250 g of sugar dry in a saucepan over medium heat, without stirring, until you have a light amber caramel. Off the heat, pour in the hot cream little by little, watching out for splashes. Return to low heat and stir until the caramel is smooth.
- Add the honey, sea salt, cinnamon and chopped walnuts. Cook for 2 to 3 minutes, stirring, then leave to cool slightly. Preheat the oven to 180 °C (170 °C fan).
- Roll out the larger piece of pastry and line a buttered 24 cm deep tin, letting the pastry come right up to the top of the sides. Pour in the warm filling and level it.
- Roll the second piece into a 24 cm disc and lay it over the filling. Seal the edges by pressing firmly, prick the lid with a fork at regular intervals and brush with egg yolk.
- Bake for 35 to 40 minutes, until golden. Leave to cool completely in the tin, at least 1 hour, before unmoulding. To serve, dust with icing sugar and cut into thin slices.
Notes
Under its golden pastry lid lies a treasure: a heart of walnuts coated in a soft honey caramel. The Swiss walnut tart, or Engadiner Nusstorte, is the emblematic pastry of the Graubünden mountains. This Engadine walnut tart is like no other: closed like a box, it is crumbly, crunchy and chewy all at once. Above all, it is a walnut and caramel tart that keeps for weeks. And don’t worry: it is an easy walnut tart recipe, even if you have never made caramel before. Just watch the colour of the sugar and pour the cream in gently.
The real traditional Swiss recipe from Graubünden
The Engadine is a high valley of the river Inn, in the canton of Graubünden in eastern Switzerland, around St. Moritz. The paradox: no walnut trees grow there, because the altitude is too high. The story of this Swiss walnut cake from Graubünden is linked to the Zuckerbäcker, the confectioners of Graubünden. From the 17th to the 19th century, many of them left their poor valleys to open cafés and pastry shops all over Europe, from Venice to St Petersburg. When they returned home, they brought back their skills, sugar and dried fruit from abroad.
The Nusstorte as we know it today spread in the early 20th century, and its invention is often credited to a confectioner from Samedan, in the Upper Engadine. It has become one of the great symbols of traditional Swiss dessert: people give it as a gift, take it hiking and find it in every bakery in the country. Our Swiss walnut tart recipe stays true to the original: flour, butter, sugar, cream, honey and lots of walnuts.
How to make a walnut tart: step by step
Wondering how to make a walnut tart from the Engadine? The recipe has four stages. First, make the shortcrust, which needs to rest in the fridge. Meanwhile, make a dry caramel, loosen it with cream, then add the honey and walnuts. Next, line the tin, pour in the warm filling and close the tart with a disc of pastry. Finally, bake for 35 to 40 minutes, then let it cool completely before unmoulding.
All-butter shortcrust to wrap the filling
The shortcrust for a walnut tart has a double role: it is both base and lid, and it must stay tender to contrast with the crunchy walnuts. Use good, very cold butter and don’t overwork the dough: just bring it together into a ball. If it sticks, roll it out between two sheets of baking paper. It is a little fragile; if it tears, simply press the pieces back together with your fingers, it won’t show after baking. The little fork holes on the lid are the signature of the Nusstorte: they let steam escape and create its typical pattern.
Honey caramel for a walnut tart
The secret of the filling is the honey caramel for a walnut tart. Melt the sugar dry, without stirring, just swirling the pan. As soon as it turns light amber, take it off the heat: caramel that is too dark becomes bitter. Then pour in the hot cream in several additions, stirring: the mixture bubbles hard, that’s normal. Honey adds a floral note and keeps the filling soft. The result is a caramelised walnut tart with a heart that is both soft and crunchy, and that doesn’t run when you cut it once it has cooled.
Choosing your walnut halves
For a successful walnut halves tart, the quality of the nuts is essential. Choose pale, crunchy, fresh walnut halves: old walnuts have a rancid taste that would spoil the dessert. Taste one before you start. Chop them roughly with a knife, keeping clearly visible pieces: this is what gives the slice its characteristic texture. For even more flavour, toast them for 5 minutes in a dry pan before adding them to the caramel.
Spices for walnut tart
The traditional recipe contains none, but a few spices for walnut tart enhance the filling without changing its character. A pinch of flaky sea salt balances the sweetness of the caramel and brings out the taste of the walnuts. A quarter teaspoon of Ceylon cinnamon, milder and more delicate than cassia, adds subtle warmth: find out about the differences and its benefits in our article on cinnamon. You can also add a little vanilla to the cream. If you like spiced honey desserts, try our soft pain d’épices too.
How to store Swiss walnut tart
Storing Swiss walnut tart is easy, and its long shelf life is one of its great strengths. Thanks to the sugar-rich caramel and the shortcrust that encloses it, it naturally keeps for 2 to 3 weeks at room temperature, wrapped in foil or in a closed metal tin, away from heat. It is even better after 1 or 2 days of resting, when the caramel has firmed up and the flavours have blended. It also freezes very well, whole or in slices, for 3 months. That is why it is taken on hikes and often given as a gift.
What to serve with Swiss walnut tart
Nusstorte is very rich: cut it into thin slices and serve it with coffee, black tea or a glass of milk. A spoonful of lightly sweetened whipped cream or crème fraîche also goes very well with it. For an all-Swiss menu, serve it after our Swiss onion tart. And if you have walnuts left over, add a handful to our morning Bircher muesli.
Frequently asked questions about Swiss walnut tart
Why does my filling run when I cut it?
The tart has not cooled enough. The caramel hardens as it cools: wait at least 1 hour, and ideally until the next day, before cutting it.
My caramel hardened when I poured in the cream. What should I do?
This often happens if the cream is cold. Put the pan back over low heat and stir patiently: the caramel will melt again and become smooth. Next time, warm the cream before pouring it in.
Can you replace the walnuts?
The real Engadiner Nusstorte is made with walnuts, but you can replace some of them with hazelnuts or pecans. The filling will be a little milder.
