Bundner Nusstorte (Swiss Walnut Caramel Tart)

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Medium

Bundner Nusstorte (Swiss Walnut Caramel Tart)

A buttery covered shortcrust tart filled with chopped walnuts in a soft honey caramel-cream. It is a Swiss classic that keeps well for days. Makes 1 9-inch tart in about 3 hr.

Prep 45 min

Cook 45 min

Cooling 1 hr 30 min

Total 3 hr

Yield 1 9-inch tart

Ingredients

Adjust yield

9-inch tart

2 ⅓ cups (300 g)all-purpose flour
¾ cup (100 g)powdered sugar
⅔ cup (150 g)unsalted butter, cold, cubed
1 (50 g)eggs
1 pinch (1 g)fine salt
1 ¼ cups (250 g)granulated sugar
3 tbsp (45 ml)water
¾ cup (200 ml)heavy cream, warmed
2 tbsp (40 g)honey
2 ½ cups (300 g)walnuts, coarsely chopped
1 (18 g)egg yolk, beaten with 15 ml milk

Fresh ingredient guides

WalnutsHow to pick, season & nutrition · 219 kcal per 30 g

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Instructions

Rub the flour, powdered sugar, butter and salt together until sandy. Add the egg and mix just until a dough forms. Wrap and chill 1 hour.
Combine the sugar and water in a heavy saucepan and cook over medium heat without stirring until it becomes a medium amber caramel, about 340 F (170 C).
Remove from the heat and carefully add the warm cream and honey (it will bubble hard). Stir until smooth, then stir in the walnuts. Cool to lukewarm.
Heat the oven to 375 F (190 C). Roll two-thirds of the dough to fit a greased 9-inch (23 cm) tart pan with a removable bottom, with a little overhang.
Spread the walnut caramel evenly inside the crust.
Roll out the remaining dough for a lid, lay it over the filling, and press the edges together to seal. Trim and prick the lid with a fork.
Brush with the egg yolk mixture and bake 35 to 40 minutes until deep golden. Cool completely in the pan before unmolding.

Tips

Watch the caramel closely; it goes from amber to bitter quickly.
Add the cream carefully, standing back, because the caramel bubbles up.
The tart tastes best after resting a day.
Caramel reaches about 340 F (170 C); handle hot sugar with care and add the cream slowly to avoid splatters.