This tart, from the beautiful Swiss region of Engadine, is made from shortcrust pastry and a filling of chopped walnuts, cream and honey. Once made, the tart will keep fresh for a while, which is why it's now shipped all over the world from Switzerland.






Skill level

Average: 3.9 (235 votes)


Shortcrust pastry

  • 275 g plain flour
  • ¼ tsp salt
  • 75 g caster sugar
  • 175 g butter, softened
  • 1 egg, plus 1 extra, whisked for egg wash

Caramel-nut filling

  • 150 g caster sugar
  • ⅓ cup (80 ml) water
  • 150 g (1 ½ cups) walnuts, coarsely chopped        
  • 200 ml pouring cream
  • 1 tbsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Resting time 1-2 hours

To make the shortcrust pastry, in a mixing bowl with a paddle, slowly mix the salt, sugar, butter and egg until well incorporated. Add the flour and mix until a dough is formed. Leave to rest in the fridge for at least 1 hour, or until dough is cold and firm.

Roll out one-third of the dough on a lightly floured piece of baking paper with a lightly floured rolling pin to the size of the tart ring. Store in the fridge until needed. This will be the top of the tart.

Grease and place a 22 cm round, 3 cm high pastry ring on an oven tray lined with baking paper. Alternatively, grease and line the base of a 22 cm round, 3 cm-high cake pan. Roll out the remaining two-thirds of the pastry on a lightly floured piece of baking paper to 30 cm diameter. Transfer to the pastry ring or cake pan by gently wrapping around a rolling pin, then unrolling to lay evenly on top. Press the pastry into the corners and allow for a small overlap at the top edge. Prick the base lightly with a fork and store in the fridge until required.

To make the caramel-nut filling, place the sugar and water in a medium-sized stainless steel saucepan and heat without stirring. Swirl the pan occasionally from side to side, and brush down pan sides with a wet pastry brush if crystals are forming, until caramel is a light brown colour. Remove from the heat and add coarsely chopped walnuts and cream, stir to combine. Be careful as the caramel may splutter and a lot of steam will be created.

Preheat oven to 180ºC.

Return the filling mixture to low heat and cook until the liquid is slightly reduced, and colour changes to mid-brown (3-4 minutes). Remove from heat and add the honey. Allow to cool completely before spreading evenly over the pastry-lined ring or pan. Fold the excess pastry over onto the filling. Brush the folded pastry lightly with water and place on the pre-rolled top, pressing lightly on the edges to seal. Brush gently with egg wash. Go round and press the edges with a fork and lightly prick all over. Bake for 55 minutes, or until light golden. Remove from the oven and allow to cool. Remove from the ring or pan before completely cool and place on a wire rack.



• Whenever working with caramel, show extra caution because of the intense heat and risk of burns.


Photography by Alan Benson