If a caramel pecan pie and a butter tart had a Swiss baby, you’d get the Engadiner Nusstorte. Rich, nutty, and cloaked in golden pastry, this tart isn’t just a dessert—it’s a love letter from the Alps.
The first time I had a slice of Nusstorte, I was sitting at a tiny café in St. Moritz, bundled in wool and wiping powdered sugar off my gloves. I knew I had to recreate it once I got home. And here we are—bringing a bit of Switzerland to your kitchen.
Let’s dive in. No fluff. Just honest, buttery, nut-filled bliss.
What Is Engadiner Nusstorte?
“Engadiner” refers to the Engadine Valley in Switzerland, where this tart hails from. “Nuss” means nut. And “torte” or “tart”—well, you already know. What sets it apart is the filling: caramelized walnuts encased in a buttery shortcrust pastry. It walks that fine line between a pie and a cookie crust.
This isn’t a fast dessert. But it’s a make-ahead miracle. Better the next day. Even better on day three. Like the good things in life, it just needs a little time.
Ingredients You’ll Need
For the shortcrust dough:
- 2 ½ cups (320g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 tsp vanilla extract
- 1 pinch of salt
- 1 cup (225g) unsalted butter, cold and cubed
- 2 large eggs
For the walnut caramel filling:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) heavy cream
- 3 tbsp honey (not optional—trust me)
- 2 tbsp unsalted butter
- 2 cups (200g) walnuts, roughly chopped
- A pinch of flaky sea salt
Step-by-Step Directions
1. Make the Dough
In a large bowl (or food processor), combine flour, sugar, and salt. Add cold butter and work it in until you’ve got a texture like coarse sand. Add eggs and vanilla. Mix just until it comes together. Don’t overthink it. Wrap the dough in plastic wrap and chill it for at least 1 hour. Overnight is better.
2. Caramelize the Walnuts
Now for the heart of the tart. In a saucepan over medium heat, melt the sugar until golden brown. No stirring—just swirl the pan gently.
Once the sugar’s amber, remove from heat and stir in the cream carefully (it’ll bubble up like it’s mad at you—don’t worry). Add honey, butter, and salt. Stir until smooth. Fold in the chopped walnuts. Let it cool slightly.
3. Assemble the Tart
Preheat your oven to 350°F (175°C). Butter a 9-inch tart pan.
Roll out two-thirds of the dough and press it into the pan, including the sides. Add the walnut filling and smooth it out.
Roll out the remaining dough and place it over the top. You can go full coverage or use a lattice pattern. Seal the edges. Poke a few holes to let steam escape.
4. Bake
Bake for 35–40 minutes, or until golden brown. Let it cool completely before cutting. Seriously—don’t rush it. The caramel sets as it cools.
What Makes This Tart So Special?
It’s the texture. Crisp, buttery crust meets chewy, sticky, nutty filling. There’s depth. It’s not just sugar. You’ve got toasty notes from the caramel and a whisper of honey warmth.
Think of it as the Swiss cousin of pecan pie—but a little less sweet and a whole lot more grown-up.
Tips Before You Bake
- Use good butter. It’s a simple recipe. Every ingredient counts.
- Don’t overwork the dough. Tough crust = sad tart.
- Let it cool overnight. The flavors settle in. You’ll thank me later.
- Swap-ins: Pecans or hazelnuts work if you’re out of walnuts, though the traditionalists might frown.
Jesse’s Quick Tips for First-Timers
- Blind bake if nervous. If you’re worried about soggy bottoms (aren’t we all?), partially bake the base before adding the filling.
- Caramel confidence. Don’t stir the sugar as it melts—just swirl. If it seizes, you can recover it with a splash of water and patience.
- Short on time? Make the dough and filling ahead. Assemble and bake the next day.
- Want a café-style edge? Dust with powdered sugar before serving. Looks elegant, no extra effort.
Final Thoughts
This Engadiner Nusstorte isn’t your average sweet treat. It’s a slice of Alpine heritage. It’s the kind of thing you serve after a cozy dinner, with black coffee and flickering candles. It’s not flashy, but it lingers.
I’ve made this tart for bake sales, birthdays, snow days, and once just because I had walnuts to use up. It never fails.
So, whether you’re deep in a baking mood or just craving something that hits that perfect sweet-and-nutty note—this one’s worth the stir.
Slice of Engadiner Nusstorte (Swiss Nut Tart)
Ingredients
Method
- In a bowl, mix flour, sugar, and salt. Add cold butter and rub it in with your fingers or use a pastry cutter. Add eggs and vanilla. Mix just until it holds together. Form into a ball, wrap, and chill for at least 1 hour.
- In a pan over medium heat, melt the sugar without stirring. Swirl the pan until it turns golden. Remove from heat and carefully add the cream (it’ll bubble). Stir in honey and butter. Mix in the walnuts and salt. Let cool slightly.
- Preheat oven to 350°F (175°C). Grease a tart or pie pan. Roll out two-thirds of the dough and press it into the bottom and sides of the pan.
- Pour the walnut caramel into the crust and smooth the top.
- Roll out the rest of the dough and cover the tart. You can fully cover it or do a lattice. Press edges to seal. Poke a few holes for steam.
- Bake for 35–40 minutes until golden brown. Cool completely before slicing.
Notes
FAQs About Engadiner Nusstorte
Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 2 months. Thaw overnight at room temperature. It holds its texture beautifully.
Is this like a pie or a tart?
Somewhere in between. It’s built like a tart but rich and dense like a pie. The crust is closer to a cookie than a pastry shell.
Can I use other nuts?
Absolutely. Hazelnuts add depth, almonds give a lighter crunch, and pecans are delicious too. But for that authentic Swiss bite—stick with walnuts.
Do I need a tart pan?
A springform or even a deep pie dish works. Just make sure it’s not too shallow—you need room for that gooey filling.
How long does it last?
5–7 days at room temp if kept sealed. It actually gets better after a day or two—moist, chewy, and caramelly.
Can I make it gluten-free?
Yes. Use a good 1:1 gluten-free flour blend. The dough might be a bit softer, so chill well and handle gently.
