Engadiner Nusstorte Recipe - Swiss Nut Tart | Cakies
A recipe for Engadiner Nusstorte, a Swiss nut tart. Shortcut pastry filled with walnuts covered in a thick caramel sauce. A real treat.
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Cooking tools:
- Springform pan
- Rolling pin
- Pastry brush
- Oven
- Saucepan
- Mixing bowl
- Chef's knife
- Fork
- Whisk
- Wooden spoon
- Plastic wrap
- Parchment paper
- Refrigerator
- Stove
Ingredients
- 300 g all-purpose flour
- 100 g sugar
- 150 g butter
- 1 egg
- 1 lemon (zest of 1 lemon)
- pinch of salt
- 250 g sugar
- 80 ml water
- 50 g honey
- 250 ml double cream
- 250 g walnuts
- 1 egg (lightly whisked)
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