Gluten-Free Engadiner Nusstorte
Indulge in the rich, nutty goodness of this Gluten-Free Engadiner Nusstorte, a Swiss-inspired walnut tart reimagined for those embracing a gluten-free lifestyle. Featuring a buttery, flaky crust made with gluten-free flour and a touch of xanthan gum, this dessert holds a luscious filling of caramelized walnuts, honey, and vanilla-infused cream. The tart is crowned with a charming lattice top, making it as visually appealing as it is delicious. With a perfect balance of sweetness and crunch, this show-stopping dessert is ideal for special occasions or simple indulgence. Whether you're baking for a holiday spread or a cozy family gathering, this gluten-free walnut tart is sure to impress!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 150 grams Unsalted butter, cold and diced
- 100 grams Sugar
- 0.5 teaspoon Salt
- 1 Egg
- 2 tablespoons Cold water
- 300 grams Walnut halves, roughly chopped
- 250 milliliters Heavy cream
- 200 grams Sugar (for filling)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt (for filling)
Instructions
Preheat your oven to 180°C (356°F). Grease a 9-inch tart pan with a removable bottom.
In a large bowl, combine the gluten-free flour, xanthan gum, sugar, and salt.
Add the cold, diced butter into the flour mixture and mix with a pastry cutter or your fingers until the mixture is crumbly.
Add the egg and cold water, mixing until the dough comes together. You may need to use your hands to form a cohesive ball.
Press 2/3 of the dough into the bottom and up the sides of the prepared tart pan. Reserve the remaining dough for the top layer.
In a saucepan, combine the cream, sugar for filling, honey, vanilla extract, and salt. Bring to a gentle simmer over medium heat, stirring continuously until the sugar has dissolved.
Add the chopped walnuts into the cream mixture and simmer for another minute, ensuring everything is evenly coated.
Pour the walnut filling evenly into the prepared crust.
Roll out the reserved dough and cut it into strips. Arrange the strips on top of the filling in a lattice pattern.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove from the oven and allow the tart to cool completely in the pan. Once cooled, remove the tart from the pan and serve.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 268 mg | 12% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 43.4 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 189 mg | 4% | |
*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.
