Low Fat Engadiner Nusstorte

Indulge in the rich, nutty flavors of a classic Swiss dessert with a health-conscious twist in this Low Fat Engadiner Nusstorte. This lightened-up version of the traditional Engadine walnut tart features a buttery yet lower-fat crust made with Greek yogurt and just a touch of cold butter, paired with a luscious walnut filling sweetened with honey and brown sugar. Toasted walnuts bring a deep, nutty aroma, while low-fat milk and vanilla extract create a velvety, caramel-like consistency for the filling. Perfectly golden and beautifully layered, this torte retains all the decadence of the original while being a more waistline-friendly option. Ready in just over an hour, it’s the perfect dessert for special occasions or as a delightful centerpiece for your next gathering. Serve in elegant wedges and watch it disappear!

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 10

Ingredients

• 250 grams All-purpose flour
• 1 teaspoon Baking powder
• 75 grams Granulated sugar
• 60 grams Cold unsalted butter
• 60 grams Low-fat Greek yogurt
• 1 large Egg
• 2 tablespoons Cold water
• 300 grams Walnuts
• 150 grams Brown sugar
• 2 tablespoons Honey
• 100 milliliters Low-fat milk
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 180°C (356°F). Grease a 22cm (9-inch) springform pan and set aside.

Step 2

In a large bowl, whisk together the flour and baking powder.

Step 3

Add the granulated sugar to the flour mixture and mix well.

Step 4

Cut the cold unsalted butter into small pieces and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs.

Step 5

Add the low-fat Greek yogurt and the large egg to the mixture, continuing to mix until a dough forms.

Step 6

If the dough is dry, add cold water one tablespoon at a time until it comes together.

Step 7

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 8

Toast the walnuts in a dry pan over medium heat until slightly golden, about 5 minutes. Let them cool and chop coarsely.

Step 9

In a medium saucepan over low heat, dissolve the brown sugar in the honey and low-fat milk, stirring constantly.

Step 10

Add the chopped walnuts, salt, and vanilla extract to the saucepan, stirring until the mixture thickens slightly, about 5 minutes. Let it cool.

Step 11

Remove the dough from the refrigerator, divide it into two parts, and roll out one part to fit the bottom of the prepared pan.

Step 12

Press the rolled dough into the bottom of the pan to form the crust.

Step 13

Pour the cooled walnut filling over the crust, spreading it evenly.

Step 14

Roll out the remaining dough and place it over the filling, sealing the edges where the bottom and top crusts meet.

Step 15

Bake in the preheated oven for 40 to 45 minutes, or until the crust is golden brown.

Step 16

Allow the Engadiner Nusstorte to cool in the pan on a wire rack before releasing the sides of the springform pan. Serve in wedges.

Nutrition Facts

Serving size	(1134.4g)

Amount per serving	% Daily Value*
Calories	4514.9

Total Fat 258.1g	0%
Saturated Fat 53.8g	0%
Polyunsaturated Fat 143.6g
Cholesterol 365.7mg	0%
Sodium 1871.9mg	0%
Total Carbohydrate 503.6g	0%
Dietary Fiber 27.5g	0%
Total Sugars 275.3g
Protein 87.0g	0%

Vitamin D 146.9IU	0%
Calcium 672.6mg	0%
Iron 22.6mg	0%
Potassium 1982.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 7.4%

Carbs: 43.0%