How to Make a Traditional Swiss Nusstorte

How to Make a Traditional Swiss Nusstorte

The Swiss Nusstorte, also known as the Engadiner Nusstorte, is a classic Swiss pastry originating from the Engadine region in the canton of Graubünden. This delicious caramelized nut-filled tart is a staple in Swiss bakeries and is known for its buttery crust and rich walnut filling. If you want to make an authentic Swiss Nusstorte at home, follow this step-by-step recipe.

Ingredients

For the Pastry Dough

• 2 ½ cups (300g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 pinch of salt
• 1 cup (225g) unsalted butter, cold and cut into cubes
• 1 egg
• 1 tablespoon cold water

For the Walnut Filling

• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) heavy cream
• 1 tablespoon honey
• 2 tablespoons unsalted butter
• 2 cups (200g) walnuts, roughly chopped

For the Egg Wash

• 1 egg yolk
• 1 tablespoon milk

Instructions

Step 1: Prepare the Dough

1. In a large bowl, combine flour, sugar, and salt.
2. Add the cold butter cubes and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Add the egg and cold water, mixing until a dough forms.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Make the Walnut Filling

1. In a saucepan over medium heat, melt the sugar until it turns golden brown, stirring occasionally to prevent burning.
2. Carefully add the heavy cream, honey, and butter, stirring continuously.
3. Stir in the chopped walnuts and cook for about 2 minutes until well coated.
4. Remove from heat and let the filling cool slightly.

Step 3: Assemble the Nusstorte

1. Preheat your oven to 350°F (180°C).
2. Roll out two-thirds of the chilled dough on a lightly floured surface and place it into a greased 9-inch (23cm) tart pan, covering the bottom and sides.
3. Pour the walnut filling into the crust and spread evenly.
4. Roll out the remaining dough and place it over the filling as a lid, sealing the edges by pressing them together.
5. Brush the top with the egg wash mixture.

Step 4: Bake and Serve

1. Bake for 35-40 minutes, or until the crust is golden brown.
2. Let the tart cool completely before removing it from the pan.
3. Slice and serve at room temperature with a cup of coffee or tea.

Tips for the Best Swiss Nusstorte

• Use fresh walnuts: Fresh, high-quality walnuts enhance the nutty flavor of the tart.
• Don’t overwork the dough: Overmixing can result in a tough crust. Handle it gently for a tender, flaky texture.
• Caramelize the sugar properly: Stirring constantly helps avoid burning while achieving a rich caramel flavor.
• Store correctly: Keep the Nusstorte in an airtight container at room temperature for up to a week or freeze for longer storage.

Enjoy this authentic Swiss treat, a perfect combination of crunchy nuts and buttery pastry!