Entree: Switzerland – Alpine Switzerland – Bündner Nusstorte (A rich shortcrust tart filled with a sticky caramelized walnut and cream filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 45 min

Cook 45 min

Additional 10 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 10 tbsp (140 g) unsalted butter, cold and cubed
- 1 large egg (approx. 1 3/4 oz (50 g))
- 1 large egg yolk (approx. 5/8 oz (18 g))
- 1/4 tsp (1.5 ml) salt
- 1 tsp (5 ml) vanilla extract
- 1 cup (200 g) granulated sugar for filling
- 6 tbsp (85 g) unsalted butter for filling
- 3/4 cup (180 ml) heavy cream
- 2 cups (200 g) coarsely chopped walnuts
- 1 tbsp (21 g) honey
- 1/2 tsp (2.5 ml) ground cinnamon
- 2 large eggs (approx. 3 1/2 oz (100 g)) for filling

Show original ingredient measurements

- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 10 tbsp (140 g) unsalted butter, cold and cubed
- 1 large egg (approx. 50 g)
- 1 large egg yolk (approx. 18 g)
- 1/4 tsp (1.5 ml) salt
- 1 tsp (5 ml) vanilla extract
- 1 cup (200 g) granulated sugar for filling
- 6 tbsp (85 g) unsalted butter for filling
- 3/4 cup (180 ml) heavy cream
- 2 cups (200 g) coarsely chopped walnuts
- 1 tbsp (21 g) honey
- 1/2 tsp (2.5 ml) ground cinnamon
- 2 large eggs (approx. 100 g) for filling

Instructions

1. Prepare the dough: In a bowl, whisk together flour, 1/2 cup (100 g) sugar and salt. Cut in 10 tbsp (140 g) cold cubed butter until mixture resembles coarse crumbs. Stir in 1 large egg and 1 egg yolk and 1 tsp (5 ml) vanilla until dough just comes together; avoid overworking. Form into two discs, wrap, and chill 30–60 minutes.
2. Preheat oven to 350°F (180°C). Roll one disc on a lightly floured surface to fit a 9-inch (23 cm) tart pan; press into pan and trim edges. Roll second disc into a slightly larger round to cover the tart later.
3. Make the walnut filling: In a heavy saucepan over medium heat, melt 1 cup (200 g) sugar without stirring until it begins to caramelize. Carefully add 6 tbsp (85 g) butter and 3/4 cup (180 ml) heavy cream, stirring until smooth. Remove from heat and stir in 2 cups (200 g) chopped walnuts, 1 tbsp (21 g) honey, 1/2 tsp (2.5 ml) cinnamon, and 2 large eggs; mix quickly to combine.
4. Assemble and bake: Pour the warm walnut filling into the prebaked tart shell (optional blind-bake shell 10 minutes first for a firmer base). Drape the second rolled pastry round over the filling, crimp and seal edges, and cut a few vents on top.
5. Bake 35–45 minutes at 350°F (180°C) until pastry is golden and filling is set but still slightly gooey. Cool completely in the pan (filling firms as it cools) before slicing into 8 pieces. Serve at room temperature; optional whipped cream on the side.