GTAste – All overseas Meetings, Incentives Conferences and other Events offer opportunities for different experiences and sensations. GTAste is intended to explore some of those experiences through the flavours, festivals, fashion and more of our destinations.

Under GTAste you can explore the flavours  and scents of delightful food from our destinations (recipes you can try at home) and read of  destination wines. Some of our recipes will be from the DMCs home “kitchen”. While Switzerland, Morocco, The Balearics and Malta produce some great wines they are either not available in the UK or are hard to find – shame you will have to visit the destination to try their wine!

If you do try any of our recipes or wines please post feedback on GTA’s Facebook or tweet your experience.

A Dish from Dino: Engadine Nut Tart (Pie)

This tart, from the beautiful Swiss region of Engadine, is made from shortcrust pastry and a filling of chopped walnuts, cream and honey. Perfect for that mid-afternoon pick-me-up, this dessert is sweet, indulgent and a genuine taste of Switzerland!

For the shortcrust:
250g plain flour
100g butter
80g sugar
1 egg
1 pinch of salt

For the filling:
200g sugar
200g walnuts
200ml heavy cream
1 tablespoon honey

Place the flour in a mixing bowl. Cut the butter into small pieces and rub the flour and butter between the tips of your fingers. Add sugar and egg and blend quickly to a smooth dough.
Cool the dough in the refrigerator for 1 hour and let it stand for 30 minutes at room temperature before you use it.
Roll out 1/3 of the dough on a lightly floured piece of baking paper to the size of the tart ring. Store in the fridge until needed. This will be the top of the tart.
Grease and place a 22 cm round, 3 cm high pastry ring on an oven tray lined with baking paper. Alternatively, grease and line the base of a 22 cm round, 3 cm-high cake pan. Roll out the remaining 2/3 of the pastry on a lightly floured piece of baking paper to 30 cm diameter. Transfer to the pastry ring or cake pan and press the pastry into the corners and allow for a small overlap at the top edge. Prick the base lightly with a fork and store in the fridge until required.
In a small saucepan caramelize sugar until light brown, stir in coarsely chopped nuts and mix well. Add the cream and honey and bring to the boil.
Let the mixture cool a bit and spread filling evenly on the pastry and cover with the rest of the dough that you rolled out for the top. Bake for 30-40 minutes on 180°C, Gas Mark 4.