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single slice of Engadiner Nusstorte Swiss nut tart

Slice of Engadiner Nusstorte (Swiss Nut Tart)

A rich caramel and walnut-filled tart with a golden, buttery crust. This Swiss classic is chewy, crunchy, and perfect with a hot cup of coffee or tea.
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Prep Time 20 minutes
Cook Time 40 minutes
chilling time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Dessert
Cuisine: swiss
Calories: 460
Ingredients Method Notes

Ingredients
  

For the shortcrust dough:
  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 cup cold unsalted butter cubed
  • 2 large eggs
For the caramel walnut filling:
  • 1 cup sugar
  • ½ cup heavy cream
  • 3 tbsp honey
  • 2 tbsp butter
  • 2 cups chopped walnuts
  • Pinch of flaky salt

Method
 

Make the Dough
  1. 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.
Make the Caramel Filling
  1. 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.
Prepare the Crust
  1. 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.
Add the Filling
  1. Pour the walnut caramel into the crust and smooth the top.
Add the Top Crust
  1. 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
  1. Bake for 35–40 minutes until golden brown. Cool completely before slicing.

Notes

This tart tastes even better the next day.
Store it at room temperature in a sealed container.
You can swap walnuts for pecans, but it won’t be the classic Swiss version.
Serve with whipped cream if you’re feeling extra.