Engadiner Nusstorte (Bündner Nusstorte) | BakeClub

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are similar in texture and flavor, while sunflower seeds are more affordable.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a rich chocolate flavor with less sugar.

In a mixing bowl, combine flour and ground almonds.

Add sugar and a pinch of salt.

Incorporate cold butter and crumble it with your hands until it resembles crumbs.

Add egg yolk and knead until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

Divide the dough into three pieces for the base, sides, and top.

Roll out the top piece of dough and place it in the freezer.

Prepare the tart pan with butter and parchment paper.

Roll out the dough for the base and press it into the tart pan.

Roll the remaining dough into a long piece for the sides and press it into the pan.

Prick the base with a fork and pre-bake it.

For the filling, combine sugar and water in a pot and bring to a boil without stirring.

Cook until the sugar dissolves and turns a light caramel color.

Add roughly broken walnuts and pieces of Marzipan to the caramel.

Pour in cream and let it reduce to a thick consistency.

Pour the filling into the pre-baked tart base.

Brush the edges of the tart with water before placing the top dough on it.

Brush the top with beaten egg yolk and create a diamond pattern with a fork.

Bake at 170°C (338°F) for about 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens