Swiss Nut Tart Recipe
The Brunner family has Swiss heritage, and here at Greys Court our chefs have been busy creating a Swiss nut tart for the tea room. Engadiner Nusstorte is a delicious tart made with a lemon sweet pastry and filled with walnuts in a thick caramel sauce. Our chefs have adapted this recipe to include honey, and serve it with a soft scoop of Chantilly cream.
For the pastry:
- 300g plain flour
- 150g butter
- 100g caster sugar
- 1 egg yolk
- Zest of 1 lemon
- Small pinch of salt
- A little water to bring the pastry together
For the filling:
- 250g caster sugar
- 50g runny honey
- 80ml water
- 250ml double cream
- 250g walnut pieces
For the chantilly cream:
- 190ml Double cream
- Splash of vanilla essence
- Sprinkle of icing sugar
- Baking parchment
- Butter for greasing the tart tins
- 1 egg, to brush the pastry with
- Preheat the oven to 160C, and grease the cake tins with melted butter and line the bottom with parchment paper
- For the filling: In a saucepan, bring sugar, water and honey to the boil while stirring. If you have a sugar themometer take it to the soft caramel stage; if not, boil it until the sugar syrup reaches a beautiful light brown colour.
- Add the walnuts, and give it a stir. Sir in the double cream. The sugar and cream will start to form a caramel after a while. Bring the mixture to the boil and leave to simmer, stirring occassionally; until it turns to a golden brown caramel (about 20 - 30 minutes). Set aside to cool.
- For the pastry: Meanwhile, add flour, sugar, butter, lemon zest, egg yolk and a small pinch of salt and mix until it is a fine crumb. Then slowly add water until dough comes together. Remove from the mixing bowl, form a ball of pastry, and cover in clingfilm. Place in the fridge for 30 minutes to firm up.
- Lightly flour your work surface and roll out the dough until it is larger than the tart in, but keep enough in reserve for the top.
- Pour the cooled, thick walnut caramel into the baking tray and spread evenly over the pastry.
- Take out the reserved dough and roll out so that it is slightly larger than the top. Brush the edge of the pastry with egg, and top with the pastry. Press lightly with a fork to sea the edges, and then brush all over with the ehh. Prick the pastry lid with the fork.
- Place the tart in the preheated oven and bake for between 40 - 50 minutes, or until the pastry is a golden brown colour. Take out of the oven and allow to cool.
- For the chantilly cream: Whisk a pint of double cream with vanilla essence and icing sugar until a soft whip is formed. Place into a container and store in the fridge until needed.
- To serve: Remove the tart from the cake tin, and take off the baking paper. Sprinkle some icing sugar over the tart and slice into 8 pieces. Serve with a spoonful of chantilly cream and enjoy!