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Hi guys:)
Today I made 'Engardiner Nustorte',
A really delicious tart filled with caramel and walnuts in the tart crust.
Also known as 'Bündner Nusstorte', it is a traditional dessert from Engadin, Switzerland.
Caramel-tossed nuts (mainly walnuts) are filled in the sweet pastry crust.
If you like nuts and caramel, it definitely worth trying :)
▶ Ingredients (For a tart mold (2cm in height, 20cm in diameter)
[Sweet pastry dough]
125 g Unsalted butter
90 g Powdered sugar
40 g Eggs
210g Cake flour
45g Almond flour
A pinch of salt
1) Add flour, almond flour, powdered sugar, and salt to the food processor.
*If the salt is coarse, it is better to melt it on the egg side.
2) Add the diced cold butter and pulse the food processor. Blend until no butter particles are visible.
3) Add the egg and pulse until it starts clumping together.
4) When it starts to clump, take it out on the workbench.
5) Do the 'Fraiser' technique to blend the whole dough evenly. (Refer to the video)
6) Divide the dough into 290g for the bottom and 210g for the lid, cover it with a wrap and rest in the refrigerator for at least 2 hours.
7) Take out the hardened dough and push it into a wide circle of 5mm thickness using a rolling pin.
* The caramel part is sweet, so you need to make the tart crust thick enough to get the balance right.
* Roll the lid part into a 5mm thick circle as well.
8) Put the dough in the tart mold. Turn the dough back on and rest in the refrigerator so that the dough hardens before baking.
* If the dough is not in a cold and hard state, the shape will change too much in the oven.
9) Fill the tart with the pie weights and bake it at 170 degrees for 15 minutes, remove them and bake for another 15 minutes (based on Unox convection oven).
10) Leave it to cool and let it sit for a while.
[Caramel walnut peeling]
145g roasted walnut flour
55 g sugar
100g fresh cream
45g honey
10g starch syrup
30g butter
* Walnuts were used after pretreatment. (Recipe • Sub)베이킹할때 호두 전처리는 필수! ... ) If you don't bother doing it, just bake at 160 degrees for 10 minutes. But the taste of pretreated one is more delicious because the walnuts that have been boiled will lose the bitterness of the skin.
1) Put the sugar in a pot and heat it over medium-low heat to dissolve the sugar.
2) When the caramel is smoky and brown, pour in the hot whipped cream little by little and mix it.
*It doesn't matter if there are any lumps after mixing. Don’t worry, it will all loosen while reheating anyway.
3) Add starch syrup and honey and boil while stirring to 115 degrees Celcius.
4) Add butter and mix. then add walnuts and mix thoroughly.
5) Fill the unbaked tart paper with walnut caramel.
6) After cooling the caramel, place the tart paper (210g of the lid part) that was pushed in advance on the top of the tart.
7) Press the tip well with a push stick and hand, and apply the yolk thinly to the surface.
8) Scratch the surface with a fork to create a pattern, and make several holes so that vapor can escape.
9) Bake at 170 degrees for 25 minutes. (Based on Unox)
*Frequently asked questions
-Is it absolutely necessary to do the blind bake?
You can make it without doing it, but as a result of trying both methods, the pre-baked one is much more delicious, and the tart crust is much more crispy. So I highly recommend baking twice.
-If there is no push stone, are there any materials that can be replaced?
It can be replaced with dry beans, red beans, and rice grains. You can keep the replacement material used once and continue to reuse it.
-I don't have a food processor, how can I make it?
You can make it by chopping butter with two scrapers on the workbench, or you can cream the butter and make it with a hand mixer. For the detailed process, please refer to the previous video and make it! ( • 타르트지 총정리, 타르트지 종류, 파트사... )
*Storage: (Except for hot and humid weather) up to 5 days at room temperature, 3 weeks if frozen. It is recommended to cut it up and individually wrap it in plastic bag.
Instagram: / jadore_____. .
blog: blog.naver.com/innocenteun
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12 май 2021
