South American Nut Tart

Ingredients

While the original Bündner Nusstorte is a Swiss specialty made with local ingredients, the South American Nut Tart incorporates flavors and ingredients commonly found in South American cuisine. The tart filling is enhanced with spices like cinnamon and nutmeg, giving it a warm and aromatic twist. Additionally, the crust may be made with South American ingredients such as cornmeal or cassava flour to add a unique texture and flavor. We alse have the original recipe for Bündner Nusstorte, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (120g) mixed nuts (such as almonds, walnuts, and pecans), chopped 1 cup (120g) mixed nuts (such as almonds, walnuts, and pecans), chopped
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a food processor, combine the flour, butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water while pulsing, until the dough comes together.
3. 3.
   Transfer the dough to a floured surface and knead gently until smooth. Shape into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   In a saucepan, combine the chopped nuts, brown sugar, honey, heavy cream, cinnamon, nutmeg, salt, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and becomes caramel-like.
6. 6.
   Remove the dough from the refrigerator and roll it out into a circle large enough to fit a tart pan. Press the dough into the pan, trimming any excess.
7. 7.
   Pour the nut filling into the tart shell and spread it evenly.
8. 8.
   Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
9. 9.
   Allow the tart to cool completely before serving.

Treat your ingredients with care...

• Nuts — Toast the nuts before chopping them to enhance their flavor and crunchiness.
• Honey — Use a high-quality, locally sourced honey for the best taste.

Tips & Tricks

• For a South American twist, add a pinch of chili powder to the nut filling for a subtle heat.
• Serve the tart warm with a scoop of vanilla ice cream for an indulgent dessert experience.
• Experiment with different combinations of nuts to create your own unique flavor profile.
• If the crust becomes too soft while rolling, refrigerate it for a few minutes to firm it up.
• Dust the tart with powdered sugar before serving for an elegant presentation.

Serving advice

Serve the South American Nut Tart at room temperature or slightly warmed. It pairs well with a dollop of whipped cream or a drizzle of dulce de leche for added richness.

Presentation advice

To enhance the visual appeal, garnish the tart with a sprinkle of chopped nuts and a dusting of cinnamon. Serve it on a decorative platter or cake stand to showcase its beauty.