Engadiner Nusstorte

Indulge in the rich flavors of Engadiner Nusstorte, a Swiss nut tart filled with caramelized walnuts and cream, perfect for a cozy dessert after a hearty meal or a delightful treat during afternoon tea.

• 200 g all-purpose flour
• 100 g unsalted butter
• 100 g granulated sugar
• 2 large eggs
• 200 g walnuts
• 100 g heavy cream

Method

1. 1

   Preheat your oven to 180°C (350°F). Grease a pie dish or tart pan.

2. 2

   In a bowl, mix the flour and cold diced butter until crumbly. Add in 50 g of the sugar and one egg. Combine until a dough forms.

3. 3

   Press the dough into the bottom and up the sides of the prepared pie dish. Prick the bottom with a fork and refrigerate for 15 minutes.

4. 4

   In another bowl, beat the remaining eggs and sugar until fluffy. Stir in the chopped walnuts and heavy cream.

5. 5

   Pour the walnut mixture into the chilled pie crust. Bake for 40 minutes or until the filling is set and golden brown.

6. 6

   Let the tart cool before serving. Enjoy your Engadiner Nusstorte with coffee or tea.