Desserts
Alpine Walnut Torte (Nusstorte)
Ingredients
- For the pastry: 300 g (2 1/2 cups) plain flour
- 150 g (2/3 cup) cold butter, cubed
- 80 g (1/3 cup) sugar
- 1 egg
- Pinch of salt
- For the filling: 300 g (3 cups) walnuts, finely chopped
- 200 g (1 cup) sugar
- 200 ml (3/4 cup plus 1 tbsp) double cream
- 2 tbsp honey
Method
- Rub the cold butter into the flour, sugar and salt until it resembles breadcrumbs. Add the egg and bring together into a smooth dough. Wrap and chill for 30 minutes.
- Roll out two-thirds of the pastry and line a greased tart tin, pressing it up the sides. Reserve the remaining pastry for the lattice top.
- Preheat the oven to 180C (350F).
- For the filling, melt the sugar in a dry saucepan over medium heat until it turns a deep amber caramel.
- Carefully stir in the cream (it will bubble vigorously), followed by the honey, then remove from heat and stir in the chopped walnuts.
- Pour the walnut filling into the pastry case and spread evenly.
- Roll out the remaining pastry and cut into strips, arranging in a lattice pattern over the filling.
- Bake for 35-40 minutes until the pastry is golden brown.
- Cool completely in the tin before slicing; the torte slices best after resting overnight.
Introduction: This dense, caramel-soaked walnut torte, encased in a short pastry shell, reflects the abundance of walnut trees across the Alpine Rhine Valley and the region's love of long-lasting, richly spiced festive bakes.
Cultural Background: This dense, caramel-soaked walnut torte, encased in a short pastry shell, reflects the abundance of walnut trees across the Alpine Rhine Valley and the region's love of long-lasting, richly spiced festive bakes. In Liechtenstein it is a treasured treat for holidays and special family celebrations, often made well ahead of time since it keeps and matures beautifully.
Tips: Watch the caramel closely as it can go from golden to burnt quickly. Letting the torte rest overnight before slicing greatly improves both flavour and texture.
Variations: Hazelnuts can replace some or all of the walnuts for a different flavour profile. A splash of dark rum stirred into the caramel filling adds warmth to the flavour.
Storage: Keeps well at room temperature in an airtight container for up to a week.
Reheating: Best served at room temperature; not typically reheated.
FAQs:
Q: Why does the torte need to rest overnight?
A: The caramel filling firms up and the flavours settle, making it easier to slice cleanly.
Q: Can I freeze it?
A: Yes, the baked torte freezes well for up to 2 months; thaw overnight in the refrigerator.
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