Engadiner Nusstorte Swiss Walnut Caramel Tart
A Swiss shortcrust tart packed with walnuts in thick, honeyed caramel, from the mountains of the Engadin.
- Time1 hr 30
- LevelHard
- Costabout £0.84 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the butter into the flour, icing sugar and salt. Add the egg and 1 tbsp cold water to make a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 180°C (160°C fan). Roll two thirds of the dough out and line a 24 cm loose bottomed tart tin. Chill the rest for the lid.
- 3
Melt the caster sugar in a heavy pan over a medium heat, without stirring, until it is a deep amber caramel, about 8 minutes. Swirl the pan to even it out.
8 min - 4
Take off the heat and pour in the warm cream carefully, as it will spit. Stir until smooth, then stir in the walnuts and honey. Leave to cool for 15 minutes.
- 5
Fill the pastry case with the walnut caramel. Roll out the remaining dough, lay over the top and press the edges to seal. Prick with a fork.
- 6
Brush with the egg yolk and bake for 40 minutes until deep golden.
40 min - 7
Cool completely in the tin before cutting. The caramel firms up as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
