Nusstorte

The story

Engadine walnut tart encloses a caramelised walnut filling in short pastry and became closely associated with Graubünden confectioners. The dish is recognised for nusstorte. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. Its keeping quality makes it a popular gift and travel food from the Engadine valley.

Ingredients

• Main
• 1 portion Pastry doughPastry dough
• 50 gram walnuts200g walnuts
• 37.5 gram sugar150g sugar
• 25 millilitre cream100ml cream
• 1 portion ButterButter

Method

1. Method

   Prepare filling with sugar, walnuts, cream. Fill pastry shell and bake until golden.

Nutrition

per serving

Estimated nutrition for Nusstorte; use as editorial/testing data and refine from exact ingredient weights if needed.