I recently discovered the world of Nusstorte. While initially in my ignorance I turned my nose up at what I mistakenly thought was just mushed nuts in pastry, I then actually tried it and discovered a new world of caramel nutty delight. I am now making up for lost time.
So, to those of you who also enjoy Nusstorte, what are your favourites to recommend? I am happy to get tips both for store-bought and also home made recipes. Cheers.
EDIT - I was also Googling like crazy to find the mini nusstorte tartelettes that started my craze and after an hour of searching I finally found them! The brand is Ferme Des Tourbieres :
Honestly, they were really amazing and the consistency of the caramel was just perfect, I ate them all within 5 minutes.. They also contain nothing artificial from what I can see on the ingredient list, no E numbers at all.
If she is still there, then Christine (or Christina) from Fribourg sells amazing Swiss cheese at Helvetiaplatz market on Tuesdays and/or Fridays (she used to be in the middle under a yellow awning).
She makes Nusstorte by hand to sell at her stall and it is by far the best I ever tried. I asked her what her secret ingredient is. She told me it's Mozart, she has Mozart playing while she makes it. Beethoven doesn't make the nuts quite so happy she told me
Thanks for the recommendations guys much appreciated. I was also Googling like crazy to find the mini nusstorte tartelettes that started my craze and after an hour of searching I finally found them! The brand is Ferme Des Tourbieres :
Honestly, they were really amazing and the consistency of the caramel was just perfect, I ate them all within 5 minutes.. They also contain nothing artificial from what I can see on the ingredient list, no E numbers at all.
Thanks I will buy one on the way home to try and report back!
Ok I just got home with my Migros Engadiner Nusstorte and cut off a slice and I have to say it is a BIG improvement over the Coop Naturaplan one. The pastry is softer and the centre is more of a firm caramel texture which I really like. So far I would give it a solid 7.5/10 on my taste scale, which is as yet inexperienced with Nusstorte.
Discovered these in the village shop in Santa Maria Val Müstair while on holiday there last summer. I had no idea they also had an online shop until now.
It is a completely different level to any supermarket nusstorte. The pastry is crumbly and delicious, sweet but not too sweet. The inside is filled with chewy caramel of a thicker consistency and far finer taste than I have previously experienced in the supermarket stuff. The nuts are also in just the right amount.
Overall this sets a high benchmark in quality and flavour and the only minor criticism I can level at it is that it uses margarine and not only butter. If I can manage to replicate this recipe with butter at home one day I think I would be a happy man.
I fully agree, they are lethal (especially the one from Cantieni, yikes), but luckily I am in good shape and exercise regularly and don't eat a ton of sweet stuff other than the occasional ice cream binge.
I will likely start to freeze them in individual slices and take them out when the need arises.
So I've had a few days to reflect on the Nusstorte from Cantieni and while the taste of the caramel was very good, it had its weaknesses. Firstly, it is perhaps too heavy, perhaps due to excessive full cream, and it also seems to have a high percentage of margarine which is made from Shea, Coconut oil and Rapeseed oil (ugh). This is disappointing to me and outright inferior to just using butter. Ingredient list here https://www.cantieni-ftan.ch/fileadm...torte-2021.pdf
Secondly, the pastry recipe they use is insanely crumbly ... you cannot cut or eat it without it going everywhere . Even worse, it deteriorates fast when kept in the packaging and after a few days of being taken in and out basically began to disintegrate. This is in contrast with every other nusstorte I have seen where the pastry holds its form.
In short, I don't want to eat it again for the above reasons.
It uses butter which is noticeable and while the pastry is a little on the dry side, it held form and overall the nusstorte has a good flavour. However, at 16chf it is a touch on the pricey side.