My favourite springtime treat - wonderfully rich and sweet Swiss Walnut Tart (Engadine Nut Tart)

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.

Put flour, sugar, and salt into a bowl.

Add 1 egg and butter in small cubes.

Add grated lemon peel.

Mix everything with your hands until you get a soft smooth ball of pastry.

Let the pastry rest for half an hour.

Chop or break the walnuts into small pieces.

Heat sugar and honey slowly at low temperature until melted, stirring constantly to avoid burning.

Once runny, remove from heat and add fresh cream, stirring until smooth.

Add walnuts to the caramel mixture and set aside to cool.

Roll out the pastry and cut out the base for the tart using the cake tin as a template.

Grease the tin heavily before lining it with the pastry.

Use remaining pastry to form the sides of the tart.

Fill the tart with the caramel nut mixture and level it.

Cut out thin stripes of pastry to create a grid on top of the tart.

Brush the top with egg for a golden finish.

Bake until deep golden all over.

Let the tart cool completely before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens