Buendner Nusstorte

The famous nut tart of the Graubuenden canton is a marvel of confectionery, featuring a thin, crisp shortcrust pastry shell concealing a dense, sticky filling of caramelized walnuts. The filling achieves an almost toffee-like quality as sugar and cream are cooked to a deep amber before the walnuts are stirred in. Every bakery in Engadin and beyond has its own jealously guarded recipe, but the soul of the torte remains the same: buttery pastry and bittersweet walnut caramel.