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Dec 11, 2002 11:29 AM

Engadiner Nusstorte (Nutcake)

  • m

Looking for a recipe for this double crust torte/tart filled with hazelnuts or walnuts, cream, perhaps honey...Google and Altavista search netted recipes that looked poorly tranlated, etc. Anybody have a recipe that they have made?

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  1. I believe Rose Levy Beranbaum's Pie and Pastry Bible has a recipe for this. Have not tried it.

    4 Replies
    1. re: rjka

      Yes it does. (the site for Bon Appetit and Gourmet) also has a recipe, which they title "Swiss Honey-Walnut Tart." I have yet to make it but I've heard it's great. Having spent a fair amount of time in the Engadine while growing up I'm salivating even at the thought of someone else making, and hopefully enjoying, this delicious treat.

      1. re: SJ

        You also might want to check out the "Walnut Tart from St. Paul de Vence" in one of Maida Heatter's books, I can't remember which one off the top of my head, but I will look it up.

        1. re: ruth arcone

          Its in her second book, the New Book of Great Desserts.

      2. re: rjka

        As an unwitting Nusstorte fan (I never knew what it was when I 1st had it!!) I know where to get possibly the best. Burdicks' Chocolates in Harvard Square (Massachusetts). This fellow is an artistic genius with chocolates. Was chef in NYC and traveled to Switzerland to further his craft. His Nusstorte is astounding, and his chocolates (although expensive) are amazing. All hand-made and truffles take the forms of little mice and penguins. They do mail order but may not be doing anymore chocolate orders due to Xmas overload. I'm calling today to see if they are still doing pastry orders so I can send a torte to someone down South. THey are a cult in Harvard Sq. with their offering of a massive mug of hot chocolate (which is actually high quality chocolate melted with steamed milk and foam). Check their web ..."". They are located in Harvard Sq., one on Cape Cod, and one in Walpole, NH. I tell folks when they visit here that it is a hidden jewel that must be experienced. But then again, Harvard Sq. is a phenom in and of itself!


      3. I have made a french breton, filled with pecans/walnuts, honey, etc, which is a variation on the same theme. I believe the recipe is in Nick Malgieri's "Perfect Pastry", a very useful, well-worn book in my kitchen!

        1. I loved the Nusstorte at Burdick's! Does anyone have their recipe? Failing that, which of the recipes mentioned in this stream are closest to Burdick's?