🇨🇭 Switzerland cuisine · #11
Engadiner Nusstorte
Time90 min
Serves10
Ingredients5
A closed butter-pastry tart filled with walnuts in caramel and cream, from the Engadine valley.
Ingredients
Method
- Knead flour, butter, sugar and egg and chill.
- Caramelise the sugar, add cream and honey, then walnuts; cool.
- Line the tin with two-thirds of the pastry, fill and cover with the rest.
- Bake at 180°C for 40 minutes and rest a day before cutting.