Engadiner Nusstorte
Engadiner Nusstorte, from above
Non vegEggEngadine

Engadiner Nusstorte

Caramel and walnuts sealed in butter pastry. Built to survive mountain journeys and greedy relatives.

90 minTime
7 gProtein each
mildSpice
The walnut tart of Engadine2 chapters · 1 min read

Make it your way

Grandma's wayButter pastry, walnut caramel inside.
The original
519kcalsame
7 gproteinsame
2 gfibresame
90minutessame

Engadiner Nusstorte.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)2½ cups
Butter1 cup, cold
Sugar100 g pastry, 200 g caramel
Egg1
Salta pinch
Walnuts2½ cups, roughly chopped
Fresh cream (thickened cream, heavy cream)¾ cup
Honey1½ tbsp
Egg yolk1, for brushing

Method

4 steps
  1. 1Rub butter into flour, sugar and salt, bind with the egg, and chill.
  2. 2Melt the sugar to an amber caramel, then carefully pour in warm cream and honey and stir in walnuts. Cool.
  3. 3Line a 26 cm tin with two thirds of the dough, fill and cover with the rest. Seal edges and prick.
  4. 4Brush with yolk and bake at 180 C until golden.
Serve it like this

Cut thin wedges to show the caramel walnut layer, serve with coffee or tea.

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Make it a meal

What goes with Engadiner Nusstorte: a bread or rice, a side, something to drink and something sweet.

A little snack Mangalore buns40 min
A little snack Paneer tikka55 min
To drink Cold coffee10 min
To drink South Indian filter coffee20 min
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