ENGADINER NUSSTORTE - SWISS NUT TART
A recipe for Engadiner Nusstorte, a Swiss nut tart. Shortcut pastry filled with walnuts covered in a thick caramel sauce. A real treat.
Provided by Rachel (Cakies)
Categories Cakes & Pies
Yield 1 tart
Number Of Ingredients 12
Steps:
- Preheat the oven to 175 °C / 350 °F. Grease a 24cm / 9.4 inch springform pan or line the bottom with parchment paper.
- Add flour, sugar, butter, lemon zest , egg and a pinch of salt into a bowl. Using two knives cut into it till you get a crumbly dough. Once the dough is crumbly, use your hands to knead it into a dough. Form a ball and cover with clingfilm. Place in the fridge to chill for at least 30 minutes.
- In a saucepan, bring sugar, water and honey to a boil while stirring. Boil until the sugar reaches a beautiful light brown color.
- Add the walnuts and give it a quick stir. Stir in the double cream. You'll notice that the walnuts will stick to the sugar and the double cream will look a bit runny. You may think it'll fail now but don't worry. The sugar and cream will start to mix and form a caramel, just give it some time. Bring the mixture to a boil and leave to simmer and turn into a dark golden brown caramel (15-20 minutes). Keep a close eye on the caramel while it's simmering, stir it occasionally. You want to make sure the caramel doesn't burn. When the caramel reaches a nice dark golden brown, thick consistency, take the pan off the heat and set aside to cool.
- Take 2/3 of your dough out of the fridge and put it into a springform, cover the bottom and make the sides 2-3cm / 0.8-1.1 inch high.
- Pour the cooled, thick walnut caramel into the springform and spread evenly over the pastry.
- Take the rest of the dough and roll it out to the size of your springform. Place the rolled out dough onto your filling and flip the sides over the cover and press lightly with a fork to seal the edges. Lightly prick the top of the tart with a fork.
- Lightly whisk the egg and brush the tart with the eggwash. Place the tart in the oven and bake approximately 35-50 minutes, until the tart has a golden color.
Nutrition Facts : ServingSize 1 serving, Calories 1639 kcal, Fat 104 g, SaturatedFat 42 g, UnsaturatedFat 45 g, Carbohydrate 166 g, Sugar 101 g, Fiber 6 g, Protein 21 g, Cholesterol 174 mg, Sodium 78 mg
ENGADINE NUT CAKE
Make and share this Engadine Nut Cake recipe from Food.com.
Provided by Coasty
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a mixing bowl cut the butter into small pieces rub the flour and butter rapidly between the tips of your fingers. Add egg and egg yolk salt and sugar blend quickly into a smooth dough.
- Cool in the refrigerator for 1 - 2 hours.
- In a small saucepan caramelize the sugar until a light brown. Stir in all the nuts mix well add cream and honey bring to the boil.
- Preheat the oven to 180°C Roll out 2/3 the dough to a thickness of 3 mm. Butter a false-bottomed cake pan 20 cm in diameter dust with flour and line with the dough leaving a 3.5cm edge.
- Prick the pastry with a fork and pour the nut-mixture into the pan. Spread out evenly.
- Roll out the remaining dough cut into a circle the size of the baking pan and cover the nut-mixture. Press edges together and baste the top with egg yolk.
- Bake for 50-55 minutes. Take the cake out of the pan when it is lukewarm and leave it on a cake rack to cool.
Nutrition Facts : Calories 774.2, Fat 47.8, SaturatedFat 19.8, Cholesterol 127.5, Sodium 473, Carbohydrate 81.6, Fiber 2.9, Sugar 48.9, Protein 10.1
ENGADINER NUSSTORTE (SWISS NUT CAKE)
This recipe is from a swiss web site and has been posted here for the ZWT - 7 World Tour - Switzerland. Engadiner Nusstorte is a traditional sweet, caramelised nut (generally walnut) filled pastry from canton Graubünden in Switzerland. The modern filled Nusstorte was first widely available in the 1960s though it was invented in the 1920s.
Provided by Baby Kato
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Grease a 12" spring form pan and put aside until needed.
- For the filling: Put 12 oz sugar in a frying-pan, fry slowly until the sugar starts to foam, do not stir, because the sugar will get lumpy.
- Next add the walnuts, mix well and remove from the heat before the sugar gets too brown.
- Now add the cream immediately and let it boil down, remove from heat and allow to cool.
- For the dough: Mix the flour, margarine or butter and the remaining 5 oz of sugar, the egg and the salt and make a dough.
- Cut the dough into three peices, two of the same size and one slightly smaller.
- Roll the two peices of the same size to make up a bottom and a top of the cake in a 12" pan.
- Form a roll with the third piece and place it on the sides of the spring form pan .
- Pour the filling evenly on the bottom, and then cover the cake with the top peice.
- Bake in the oven at lower level at 400°F for 40-45 minutes.
- Open the spring form pan immediately after removing from the oven to prevent the cake from sticking to the pan.
Nutrition Facts : Calories 723.8, Fat 42.1, SaturatedFat 17.3, Cholesterol 89.6, Sodium 206.7, Carbohydrate 82.1, Fiber 2.8, Sugar 48.9, Protein 9.2
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