About the Recipe
I’m so excited to share one of my all-time favorite Swiss desserts: Nusstorte—a nut-filled tart that's rich, buttery, sticky, chewy, and completely unforgettable. If you’ve tried my Hazelnut Croissants, Honey Nut Macarons, or even my humble Nussmakronen, then you already know I have a soft spot for nutty desserts. But this one? This is the queen of them all.
Nusstorte (which literally means “nut tart”) is a beloved classic from Switzerland, traditionally made with a shortcrust base and a luscious filling of caramelized nuts, honey, and butter. Growing up in Canada but born in Switzerland, food was one of the main ways we stayed connected to our roots. My mom, an incredible cook, filled our table with Swiss home-cooked meals, but there were certain treats—like Nusstorte—that only made appearances when someone brought one back from a trip or sent it in the mail. I can still remember how carefully we’d divide it up, each of us savoring our small slice like gold.
It was so good I dreamed of having a whole tart to myself—and that’s when I decided I’d have to learn to make it. And honestly? I’m glad I did. Because now, this recipe brings that same joy to my kitchen, with a bit of my own twist.
The crust is golden and crisp, while the filling is sweet and gooey, packed with buttery nuts and just enough chew to make you slow down for every bite. Whether you enjoy it as a holiday dessert, a Sunday treat, or something to gift to someone special, this Nusstorte is a little slice of Swiss comfort—and I hope it becomes one of your favorites too.
Rich, Caramelized Filling: The caramelized walnut filling is decadent and nutty, creating a satisfying, flavorful bite that’s both sweet and slightly earthy.
Perfect for Celebrations and Gifting: This tart is a traditional Swiss treat that’s often enjoyed for special occasions, making it a unique and thoughtful gift or centerpiece for gatherings.
Long Shelf Life: Engadiner Nusstorte stays fresh for days, making it a great make-ahead dessert that gets even better with time as the flavors meld.
Delicate, Buttery Crust: The tender, buttery crust pairs beautifully with the rich filling, offering a balanced contrast in texture that enhances each bite.
Authentic Taste of Switzerland: Engadiner Nusstorte brings a traditional Swiss flavor profile to the table, letting you experience a taste of the Alps from home.
Versatile Serving Options: Enjoy it plain, with a dusting of powdered sugar, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch.
What You'll Love
What is Engadiner Nusstorte? Engadiner Nusstorte is a traditional Swiss nut tart from the Engadine region, filled with caramelized walnuts encased in a buttery, pastry crust. It’s known for its rich flavor and unique texture.
Can I use other nuts instead of walnuts? Walnuts are traditional in this tart and provide a rich, slightly bitter taste that complements the caramel. However, you can substitute with pecans or hazelnuts (which I do because I prefer it), although the flavor will vary slightly from the walnut version.
How should I store Engadiner Nusstorte? This tart can be stored at room temperature in an airtight container for up to a week. It also freezes well, allowing you to enjoy it over a longer period—just thaw before serving.
Can I make the tart crust with store-bought dough? Yes, a store-bought shortcrust pastry can be used to save time. However, homemade crust is traditional and adds to the authenticity of the tart.
Is Engadiner Nusstorte best served warm or cold? Engadiner Nusstorte is typically served at room temperature, allowing the caramel and nuts to set and creating a perfect slice. You can also enjoy it slightly warm with a dollop of whipped cream.
Frequently asked Questions
Ingredients
Dough
360g (3 cups) pastry flour
170g (¾ cup) unsalted butter, softened
100g (½ cup) granulated sugar
1g (¼ tsp) salt
5ml (1 tsp) maple syrup
2 large eggs
Filling
360g (3 cups) mixed nuts (such as almonds, hazelnuts, pecans), roughly chopped
100g (½ cup) granulated sugar
15ml (1 tbsp) water
113g (½ cup) unsalted butter
1g (¼ tsp) salt
120ml (½ cup) maple syrup
120ml (½ cup) honey
Egg Wash
1 large egg
15ml (1 tbsp) water
6g (½ tsp) sugar
1g (¼ tsp) salt
Preparation
The making of this wonderful pie requires a few key steps, but believe me, they are all very worth the time.
Start by mixing together the butter, sugar and salt in a large mixing bowl. Mix until you have a smooth creamy mixture. Add in the eggs and maple syrup. When all is well blended, kneed in the pastry flour one cup at a time. You can use All-Purpose flour if this is all you have, I just find the pastry flour makes the crust extra delicate and flaky.
I like to use my hands to knead the dough. I find that there is something truly special about kneading dough by hand. While many people might prefer the convenience and speed of using a stand mixer, I believe that there are a number of benefits to the old-fashioned approach of using your own two hands to work the dough.
First and foremost, kneading dough by hand allows you to really connect with the process of dough-making. There's a certain satisfaction that comes from feeling the dough beneath your fingers, gradually transforming from a sticky, shapeless mass into a smooth, elastic ball.
In addition to being a satisfying experience, kneading dough by hand can also help you develop a deeper understanding of the dough itself. By feeling the texture of the dough as you work it, you can learn to recognize the right consistency and adjust your recipe accordingly. This level of intuition can be harder to achieve when relying on a machine to do the work for you.
Once your dough is made. Place the dough in the fridge for a minimum of 1 hour. When your dough has almost completely chilled, you can prepare the pie filling.
Heat your oven to 300F.
Spread your nuts onto a baking sheet. Traditionally, this pie is made using walnuts. I personally have a bit of an allergy towards walnuts to I like to use a different mixture for my pie. I use one cup of each of the following: almonds, hazelnuts and pecans. You can keep it traditional or experiment and use whatever nuts you like.
Roast the nuts in the oven for approximately 10 minutes.
Remove the nuts from the oven and let cool until they are cool enough to handle (approximately 10 minutes).
Transfer nuts to a cutting board and roughly chop them. Place nuts into a large mixing bowl.
Next, it is time to prepare the caramel filling.
In a saucepan, heat the sugar and water over medium-high heat. Lightly stir mixture around to help dissolve the sugar crystals. Then once melted, do not stir too often, only give the pan a swirl from time to time letting the mixture caramelize. This is the part that gives the pie it's deep caramel flavor. You want the sugar to become a golden brown.
Once you have achieved this, remove the mixture from the heat and add in your butter. Stir butter into the warm mixture until all the butter has melted. Add in the maple syrup and salt and put it back on the heat for approximately 5 minutes stirring often.
When your golden syrup is ready, pour it over your nut mixture and mix well until all nuts are well coated. Pour in the honey and mix again.
Now that your filling is prepared it is time to roll out your dough.
Remove the dough from the fridge, place on a well floured surface and separate into two pieces. Make one slightly larger than the other as the larger one will be used for the bottom crust and the smaller for the top covering.
Prepare your pie pan by greasing it lightly with butter and dusting it with flour so that the crust does not stick. I suggest using a deep pie dish as you want enough room for the filling. I like using a spring form because it is deep and I find it the easiest to remove the pie afterwards.
Use a rolling pin to roll out the dough so that the larger one is the right size to cover the base and sides of your pie pan. The dough should be approximately 3-4mm thick.
When the bottom of your pie shell is in place scoop the filling in and press it down so that it is nice and compact.
Next roll out the smaller dough ball to create the pies cover.
Pinch the sides together along to top edge. Decorate the top as you like. I like to poke the top with a fork in a few places, just to let steam have a chance to escape while baking.
Heat the oven to 350F. And prepare your egg wash. Mix egg, water, sugar and salt in a small bowl. Use a pastry brush to brush the top of the pie with your egg wash. This will give the pie a nice golden crust.
When your oven is at the right temperature, place your pie inside and bake for 1h-1h15 minutes. You will know when the pie is ready when the crust is golden.
Remove the pie from the oven and let cool on a cooling rack. I like to let the pie cool completely before cutting into it, but if you are in a rush to try it I would say let it cool for a minimum of 30-40 minutes before serving.
I really hope you enjoy this pie as much as I do! Let me know in the comments if you have tried it.