Delightful Engadine Nut & Honey Flan Recipe
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Ingredients
-
200 grams All-purpose flour
(Use sifted all-purpose flour for the crust)
-
120 grams Unsalted butter
(cut into small cubes and chilled)
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50 grams Granulated sugar
(for the crust dough)
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2 large Egg yolks
(for the crust and filling)
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150 grams coarsely chopped walnuts
(traditional nut in Engadine flan)
-
70 grams coarsely chopped pecans
(adds texture and flavor contrast)
-
200 ml Heavy cream
(for smooth custard texture)
-
150 grams light corn syrup
(helps to create a chewy filling)
-
80 grams clear honey
(high-quality Swiss or flower honey preferable)
-
100 grams Brown sugar
(for caramel sweetness in the filling)
-
1 tsp Vanilla extract
(for aroma)
-
1 pinch Salt
(Just a pinch to balance sweetness)
(Use sifted all-purpose flour for the crust)
(cut into small cubes and chilled)
(for the crust dough)
(for the crust and filling)
(traditional nut in Engadine flan)
(adds texture and flavor contrast)
(for smooth custard texture)
(helps to create a chewy filling)
(high-quality Swiss or flower honey preferable)
(for caramel sweetness in the filling)
(for aroma)
(Just a pinch to balance sweetness)
Nutrition
- Servings: 8
- Serving Size: 1 slice (100g)
- Calories: 380 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 18 g
- Fiber: 3 g
- Sugar: 30 g
- Sodium: 70 mg
- Cholesterol: 70 mg
- Calcium: 50 mg
- Iron: 1.2 mg
Instructions
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1 - Prepare the Pastry Dough:
Combine flour, sugar, and salt in a bowl. Add chilled butter cubes. Rub butter into dry ingredients until the mixture resembles coarse crumbs. Stir in egg yolks and mix until dough forms. Chill dough wrapped in plastic for 30 minutes.
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2 - Preheat oven and prepare pan:
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) flan or tart pan with removable bottom.
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3 - Blind Bake the Crust:
Roll out the chilled dough and fit it evenly into the pan. Prick the base with a fork. Line dough with parchment paper and fill with baking beans or rice. Bake for 15 minutes then remove weights and bake for 5 more minutes until light golden.
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4 - Prepare the Nut and Honey Filling:
In a saucepan, combine honey, corn syrup, brown sugar, and heavy cream. Heat gently and stir constantly until sugar dissolves and mixture is smooth. Remove from heat, stir in vanilla extract (if using) and a pinch of salt.
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5 - Add Nuts to Filling:
Mix chopped walnuts and pecans into the warm honey filling until evenly coated.
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6 - Fill and Bake the Flan:
Pour the nut and honey mixture into the pre-baked crust. Bake at 180°C (350°F) for 20 minutes or until caramel bubbles and filling sets firmly.
-
7 - Cool and Serve:
Remove from oven, allow flan to cool completely in pan. Release from tart pan and slice. Serve at room temperature for best flavor.
Combine flour, sugar, and salt in a bowl. Add chilled butter cubes. Rub butter into dry ingredients until the mixture resembles coarse crumbs. Stir in egg yolks and mix until dough forms. Chill dough wrapped in plastic for 30 minutes.
Preheat the oven to 180°C (350°F). Lightly grease a 9-inch (23 cm) flan or tart pan with removable bottom.
Roll out the chilled dough and fit it evenly into the pan. Prick the base with a fork. Line dough with parchment paper and fill with baking beans or rice. Bake for 15 minutes then remove weights and bake for 5 more minutes until light golden.
In a saucepan, combine honey, corn syrup, brown sugar, and heavy cream. Heat gently and stir constantly until sugar dissolves and mixture is smooth. Remove from heat, stir in vanilla extract (if using) and a pinch of salt.
Mix chopped walnuts and pecans into the warm honey filling until evenly coated.
Pour the nut and honey mixture into the pre-baked crust. Bake at 180°C (350°F) for 20 minutes or until caramel bubbles and filling sets firmly.
Remove from oven, allow flan to cool completely in pan. Release from tart pan and slice. Serve at room temperature for best flavor.
More About: Delightful Engadine Nut & Honey Flan Recipe
Engadine Nut & Honey Flan: Tradition Meets Sweet Elegance
The Engadine Nut & Honey Flan, also known as 'Nusstorte' in Swiss traditions, is a specialty from the Engadine valley in the Canton of Graubünden, Switzerland. It's a classic dish representing the bounty of nut groves and the heartfelt art of honey harvesting that this Alpine area is known for. Traditionally prepared with rich, coarsely chopped walnuts steeped in sweet caramelized honey and syrup, this flan has a chewy and crumbly texture with an intoxicating aroma that embodies rustic Swiss patisserie.
The role of the buttery shortcrust provides a delightful contrast to the chewy, nut-packed filling. In this recipe, adding pecans is an inventive flourish to introduce an additional layer of texture and flavor diversity, while light corn syrup makes the filling extra luscious and helps prevent crystallization of sugars.
In classic Swiss shrub terraces, families enjoy slicing the flan with afternoon tea or as a comforting dessert post hearty meals. Despite its roots in pastoral Switzerland, the fusion of siphoning in flavors like vanilla illustrates how this recipe can be modernized while respecting tradition.
Tips & Notes:
- Use high-quality honey for the best aromatic sweetness.
- Freezing walnuts before chopping can make them crisper when baked.
- Blind baking the crust ensures it remains crisp and non-soggy.
- This flan improves in flavor when rested a day, letting honey and nuts meld.
Cultural Significance:
Engadine flan is a dessert that connects celebratory occasions and homemade warmth in Switzerland. It’s frequently shared during festivals, holidays, and familial gatherings in the Alpine region, symbolizing hospitality and seasonal abundance.
Enjoy crafting this tender crumb and golden honey goodness—every bite narrates stories of Swiss heritage merged with sweet culinary artistry.
