エンガディナー＊Engadiner Nusstorte くるみと生キャラメルのタルトの作り方

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Soften the butter in advance.

Mix butter, sugar, and cake flour to create a dough.

Wrap the dough in cling film and store in the fridge for at least an hour.

Preheat the oven to 170℃ (338°F).

Bake walnuts for 8 minutes to make it easier to remove the peel.

Rub the walnuts to remove the peel, but it doesn't have to be perfect.

Cut the walnuts roughly.

Warm honey in the microwave until it melts.

Caramelize the honey until it reaches a good color, being careful not to boil too much.

Add warm cream to the caramelized honey and cook for 1 minute on medium heat.

Turn off the heat and add the walnuts to the mixture, then leave it at room temperature.

Roll out 1/3 of the dough to be 2.5mm thick and cut it out.

Store the rest of the tart dough in the fridge.

Brush a tart pan with vegetable oil and dredge with flour.

Cover the bottom of the tart pan with baking paper.

Roll out the remaining dough to be 2.5mm thick and cut it to be 3cm larger than the tart pan.

Gently push the dough into the pan and remove any excess dough.

Pour the walnut filling into the tart shell and flatten it with a spoon.

If the filling is too cool, warm it up a little in the microwave to make it easier to spread.

Fold the top part of the dough and push it down with your hands.

Store the tart in the fridge for 20 minutes.

Preheat the oven to 180℃ (356°F).

Brush the top part of the tart with eggs.

Place the top part of the tart over the filling and let out any air.

Brush the top again with eggs and make 3 marks with a thin stick for a grid pattern.

Make sure the marks are not too deep or too shallow to avoid breaking or disappearing after baking.

Shape the remaining dough into a rope and add it to the sides of the tart, pressing down with a fork.

Don't forget to brush the sides with egg again!

Bake the tart at 180℃ (356°F) for 30-35 minutes.

Wait until the tart cools before cutting around the edges with a small knife.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens