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Overview

Bündner Nusstorte

Engadiner Nusstorte, Engadine Nut Tart, Tuorta da Nusch

This bundner nusstorte recipe makes Switzerland's most famous cake: a buttery shortcrust tart from the canton of Graubünden, filled with chopped walnuts set in a soft caramel of sugar, cream and honey. The top is scored in a diamond pattern, brushed with egg and baked until golden. It keeps for weeks and tastes better a few days after baking. One serving is about 125 g (one slice).

The Bündner Nusstorte — also called Engadiner Nusstorte, or Tuorta da Nusch in Romansh — comes from Graubünden, the mountain canton in the east of Switzerland. It is a shortcrust tart filled with walnuts set in caramel, and the oldest known recipe dates to 1900. The tart became famous beyond the valley in 1934, when the confectioner Fausto Pult presented it at the Swiss Sample Fair in Basel. It is still baked by cafés and bakeries across Graubünden, and it keeps so well that travellers have carried it home from the Engadine for generations.

Pairs well with: Coffee, black tea & whipped cream

Provenance

Switzerland flag Switzerland

Graubünden Baking Classic

Nordic & European

Time Dedication

1h 15m

30m prep • 45m cook

Batch Yield

10 Servings

667 kcal per serving

1 serving ≈ 125 g

Technical Skill

Intermediate

Medium (Baking)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Inappropriate

Dinner

Inappropriate

Snack & Tea

Ideal Light Bite

Occasions: Afternoon coffee, celebrations, Christmas baking, gifts, hiking snacks Cost: Medium — about $2–3 per slice at home
Tags: Sweet Vegetarian Baked
A slice of Bündner Nusstorte with a golden shortcrust top and a thick caramel-walnut filling, topped with chocolate-dipped walnuts

Graubünden Baking Classic

Photo: Raimond Spekking, CC BY-SA 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $2–3 per slice at home (USD)

A home-style Bündner Nusstorte with buttery shortcrust pastry and a soft caramel-walnut filling.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 15m
P

Prep Stage: Pastry, Walnuts and Tin

30 Mins • One Tin

Cut the cold butter into cubes and grate the lemon zest. Chop the walnuts into rough pieces. Grease a 24 cm tart tin with a removable base and line the bottom with baking paper. Measure out the flour, sugars, cream, honey and butter for the filling so the caramel can be made without stopping.

Maestro Tip: Keep the butter cold and work quickly — warm pastry turns tough instead of short and crumbly.

  1. 1

    Make the Pastry and Chill It

    20 Mins Fridge, about 4°C (39°F)

    Rub the cold butter into the flour, sugar and salt until the mixture looks like breadcrumbs. Stir in the lemon zest, then add the beaten egg and bring the dough together with your hands. Wrap it in cling film and chill for 30 minutes.

    Handle the dough as little as possible — overworking it makes the pastry hard.

    Done when: The dough is smooth, firm and cold, with no cracks when pressed.

  2. 2

    Make the Caramel-Walnut Filling

    15 Mins Medium heat, about 175°C (350°F)

    Put the filling sugar in a heavy saucepan over medium heat and let it melt into a deep amber caramel, without stirring. Take it off the heat and carefully pour in the warm cream — it will bubble fiercely. Stir in the honey, butter, vanilla and salt, then fold in the chopped walnuts. Let it cool for 10 minutes.

    Do not stir the sugar while it melts — swirl the pan instead, or the caramel will crystallise.

    Done when: The caramel is smooth, deep amber and thick enough to coat the walnuts.

  3. 3

    Line the Tin and Fill the Tart

    10 Mins Room temperature, about 20°C (68°F)

    Roll out two-thirds of the pastry and line the tin, pressing it into the corners and trimming the edge. Spoon in the warm filling and spread it evenly. Roll out the remaining pastry into a lid, lay it on top and press the edges together to seal. Score a diamond pattern lightly on the surface and brush with the egg wash.

    Seal the edges firmly — any gap lets the caramel bubble out in the oven.

    Done when: The lid is sealed all the way round and the diamond pattern is even.

  4. 4

    Bake Until Golden

    40 Mins 180°C (350°F)

    Bake in a preheated oven until the top is deep golden and the filling is bubbling gently at the edges. If the top browns too fast, cover it loosely with foil for the last 10 minutes.

    The tart firms up as it cools, so judge it by colour, not by wobble.

    Done when: The top is deep golden, firm to the touch, and the pastry smells buttery and toasted.

  5. 5

    Cool Completely and Slice

    60 Mins Room temperature, about 20°C (68°F)

    Let the tart cool completely in the tin — at least 1 hour — before removing it and slicing. The caramel needs time to set, and a warm tart falls apart when cut. Slice with a sharp, thin knife into 10 pieces.

    The tart tastes even better after 2–3 days, once the caramel has settled into the pastry.

    Done when: The tart is cold, firm and slices cleanly with a visible layer of caramel walnuts.

Finishing Touches & Plating

Let the tart cool completely before slicing — the caramel needs time to set, and the tart slices cleanly only when cold.

Nutritional Physiology & Benefits

Nutrition

Energy

667

kcal / serving

Protein

9g

Complete AA

Carbs

61g

Complex

Fats

45g

Healthy

Per serving (10 servings · 1 serving ≈ 125 g)
Energy667 kcal
Protein9 g
Carbohydrates61 g
Fat45 g
Fibre2.9 g
Sugar34.9 g
Sodium136 mg
Per 100g
Energy534 kcal
Protein7.5 g
Carbohydrates48.9 g
Fat36.1 g
Fibre2.3 g
Sugar27.9 g
Sodium109 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin E and magnesium (walnuts), vitamin B6 (walnuts), calcium (cream, butter), iron (flour, walnuts).

Steady Energy from Walnuts

About 61.1 g of carbohydrate per slice, mostly from walnuts, sugar and pastry, gives a steady supply of energy.

More Than an Empty Sugar Tart

Walnuts bring plant protein, fibre and unsaturated fats to a sweet bake — more than an empty sugar tart.

Keeps for Weeks

Baked at home, you control the sugar and the butter, and the tart keeps for weeks without preservatives.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Drinks

Black Coffee

Black coffee is the classic partner — its bitterness balances the sweet caramel and rich pastry.

Black Tea

Unsweetened black tea does the same job as coffee, cutting through the richness without adding sugar.

More Pairings

Lightly Whipped Cream

A spoon of barely sweetened whipped cream softens the tart's intensity and adds a cool contrast.

Sides

Walnuts and Dried Fruit

A thin slice of the tart travels well in a lunchbox, and a few walnuts on the side echo the filling.

Complete menu

Bündner Nusstorte with coffee or black tea, and a spoon of lightly whipped cream.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Sugar on Top of a Sweet Tart

One slice already carries about 34.9 g of sugar; a second slice or a sugary drink on the side adds a lot more without adding flavour. This is general nutrition information, not medical advice.

Leaving the Cut Tart Uncovered

The tart keeps well, but a cut tart left uncovered dries out and can pick up fridge smells — wrap it tightly and store in a cool, dry place. This is general food-safety information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, sweet tart; one slice with coffee is plenty for most people.
  • ChildrenA sweet treat for special occasions; keep the portion small because it is very rich.
  • ElderlySoft and easy to chew; serve a thin slice with tea or coffee.
  • Pregnant womenFine as an occasional treat; the tart is baked through and the filling is fully cooked — ask your clinician if unsure.
  • Breastfeeding womenAn energy-rich slice; enjoy as a treat rather than an everyday food.
  • AthletesAbout 61 g of carbohydrate per slice makes it a useful energy boost after a long training session.
  • Weight gainAn easy way to add energy — a slice with cream adds up quickly.
  • Weight lossVery energy-dense, so keep it to a thin slice and save it for special occasions.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 61.1 g of carbohydrate and 34.9 g of sugar per slice; keep the portion thin and ask your clinician about portion size.
  • High blood pressureAbout 136 mg of sodium per slice — low for a cake; the sugar is the bigger concern.
  • Kidney diseaseWalnuts are high in potassium and phosphorus; ask your clinician whether this portion suits your plan.
  • GoutNuts are low in purines, but the sugar and butter make this a rich treat — keep portions small.
  • Stomach issuesRich and buttery, so eat slowly; the nuts and pastry can be heavy on a sensitive stomach.
  • Cardiovascular diseaseHigh in saturated fat from butter and cream; keep it an occasional thin slice.
  • Fatty liverHigh in sugar and saturated fat; keep it an occasional treat and balance the rest of the day.
  • Food allergiesContains tree nuts (walnuts), wheat (flour), milk (butter, cream) and egg — do not serve to anyone with a nut allergy.
  • Special therapeutic dietsFollow your clinician's guidance on sugar, fat and nuts; this is general information, not medical advice.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Store in an airtight tin at cool room temperature, wrapped in baking paper.
In the fridge
Not needed — the tart keeps in a tin at room temperature for 2 weeks.
In the freezer
Whole tart, well wrapped, up to 2 months; thaw overnight at room temperature.
How to reheat
Warm a slice in a low oven at 150°C (300°F) for 5 minutes if you like it warm; do not microwave.
Freezing recommended
Yes — the tart freezes very well for up to 2 months.
Signs it has spoiled
Rancid smell from the nuts, mould on the surface, or a soft, damp crust.

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