Engadiner Nusstorte Swiss Cake, Crispy Walnut Caramel Tart

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• 300 grams Medium-protein all-purpose flour
• 180 grams Cold butter, cubed
• 80 grams Powdered sugar
• 2 Egg yolks
• 1/4 tsp Salt
• 2-3 tbsp Ice water
• 300 grams Walnuts, coarsely chopped
• 200 grams Granulated sugar for caramel
• 200 ml Heavy cream
• 2 tbsp Honey
• 30 grams Butter for caramel
• 1 Egg yolk, for egg wash
• 1 tbsp Milk, for egg wash

👩‍🍳 Instructions

1. 1 Make the pastry crust: combine the flour, powdered sugar, and salt in a large bowl. Add the cold butter and quickly rub it in with your fingertips until the mixture resembles coarse sand.
2. 2 Add the egg yolks and ice water a little at a time, gently kneading until the dough can be gathered into a ball. Don't overmix, so the pastry stays crisp and tender. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
3. 3 While the dough is chilling, make the walnut caramel filling. Heat the granulated sugar in a saucepan over medium heat, without stirring, until it melts and turns golden brown (caramelizes).
4. 4 Once the sugar has melted completely, turn off the heat briefly, add the butter, stirring quickly until combined, then slowly pour in the heavy cream while continuing to stir (be careful, as it will bubble up).
5. 5 Turn the heat back on to low, add the honey, and stir until the caramel is smooth and slightly thickened. Remove from heat, add the chopped walnuts, and stir until all the nuts are coated in caramel. Let cool briefly.
6. 6 Preheat the oven to 350°F (180°C). Prepare a 22-24 cm (about 9-inch) removable-bottom tart pan and lightly grease it with butter.
7. 7 Divide the pastry dough into two portions, one slightly larger for the base and sides, and one for the top crust. Roll out the larger portion to a thickness of 3-4 mm, place it in the pan, and press it evenly to cover the bottom and sides.
8. 8 Pour the walnut caramel filling over the pastry crust and smooth the surface.
9. 9 Roll out the remaining dough for the top crust, place it over the filling, seal the edges with the bottom crust, and trim off any excess dough. Poke small holes in the top surface with a fork to let steam escape.
10. 10 Mix the egg yolk with the milk and brush a thin layer over the top of the tart so it turns a glossy golden brown when baked.
11. 11 Bake for 35-40 minutes, or until the top is golden brown. Remove from the oven and let cool completely in the pan before removing and slicing.
12. 12 Serve the Nusstorte in thin slices, as it's quite rich and sweet. It tastes even better the day after baking, once the caramel flavor has fully settled.

💡 Tips

📊 Nutrition Facts / serving

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