Dairy-Free Engadiner Nusstorte
Indulge in the rich heritage of Swiss baking with this Dairy-Free Engadiner Nusstorte, a decadent walnut caramel tart that's entirely free of dairy products. Featuring a coconut oil pastry crust and a luscious filling made with chopped walnuts, agave syrup, and creamy coconut cream, this recipe reimagines the traditional Engadiner Nusstorte for a modern, dairy-free palate. The tart combines a flaky, buttery texture with a deeply caramelized walnut filling for a harmonious balance of nutty sweetness and satisfying crunch. With its beautiful lattice crust and golden-brown finish, this dessert is perfect for special occasions or as a show-stopping centerpiece for gatherings. Plus, it’s wonderfully versatile—store leftovers for up to three days and savor each indulgent slice at room temperature. Whether you're vegan or simply looking to explore an alternative to dairy-based desserts, this recipe delivers all the flavor and elegance of a Swiss classic with a delightful dairy-free twist!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Coconut oil (solid)
- 80 grams Cane sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 400 grams Walnuts
- 200 grams Cane sugar
- 100 milliliters Agave syrup
- 100 milliliters Coconut cream
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F). Grease a 24 cm (9.5-inch) tart pan with removable bottom.
In a large bowl, mix the flour and salt. Add the solid coconut oil and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Stir in the sugar, then add the egg and vanilla extract, mixing until just combined. Form the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
While the dough chills, prepare the filling. Roughly chop the walnuts and set aside.
In a saucepan over medium heat, combine the sugar, agave syrup, and water. Stir until the sugar has dissolved. Increase the heat and bring to a boil without stirring until it turns a deep amber color.
Remove from heat and carefully stir in the coconut cream (the mixture will bubble vigorously). Once mixed, add the chopped walnuts, stirring until well coated.
Let the filling cool slightly. Take the dough from the refrigerator and roll out two-thirds of it on a floured surface to fit the bottom and sides of the tart pan. Press the dough into the pan, trimming excess.
Fill the pastry with the walnut mixture, spreading it out evenly.
Roll out the remaining dough and cut into strips to create a lattice pattern on top of the tart, or cover with a solid top crust, trimming any excess.
Bake the tart in the preheated oven for 35-45 minutes until the crust is golden brown.
Allow the Engadiner Nusstorte to cool completely in the pan on a wire rack before removing it.
Serve slices at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.8 g | 561% | |
| Saturated Fat | 171.0 g | 855% | |
| Polyunsaturated Fat | 190.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 656.9 g | 239% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 411.7 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 463 mg | 36% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2222 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
