• Prep Time:
  • Cooking Time:
  • Serves: 1 Tart

Engadine Walnut Tart (Graubuenden)

  • Recipe Submitted by on

Category: Swiss, Nuts

 Ingredients List

  • -----------------------------SHORTBREAD PASTRY-----------------------------
  • 100 g Flour
  • 250 g Sugar
  • 300 g Butter
  • 2 Eggs
  • 1 Egg yolk
  • 1 Egg yolk; for glasing
  • 1 pn Salt
  • 1/2 Lemon; grated zest


450 g Sugar
3 dl Fresh cream
30 g Honey
450 g Shelled walnuts; halved

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF;
200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Rub in
the flour, sugar and butter by hand . Add the eggs, egg yolk, salt and
grated lemon zest. Thoroughly mix to a paste. Using 2/3 of the pastry, line
2 flan rings (20 cm diameter) and prick the bases with a fork. Filling:
Melt the sugar (without water) to a light caramel. Add the cream at once
and return to the boil. Mix in the honey and add the nuts. Spread the
mixture on an oiled marble slab and leave until just warm (Important: fill
the flan rings whilst still warm). Fill with the nut filling to 3/4 of the
height of the rings and cover with the rest of the pastry. Brush with the
egg yolk and mark with a fork. Bake for 25 minutes at 200 oC. Note
: This cake should be kept for 24 hours before serving.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?