Paleo Engadiner Nusstorte
Indulge in the decadent flavors of this **Paleo Engadiner Nusstorte**, a grain-free twist on the traditional Swiss walnut tart that’s sure to impress! Made with wholesome ingredients like almond flour, coconut sugar, and rich coconut milk, this paleo-friendly recipe retains all the luscious, caramelized nuttiness of the original while catering to modern dietary needs. Its flaky, golden crust is paired with a naturally sweet, velvety filling loaded with chopped walnuts, honey, and a touch of vanilla, making each bite a tantalizing balance of textures and flavors. Quick to prepare and baked to perfection in under an hour, this elegant dessert is ideal for gatherings, holidays, or any occasion that calls for a show-stopping treat. Serve your Paleo Engadiner Nusstorte with a dollop of coconut cream for an unforgettable, guilt-free indulgence! Perfectly paleo, gluten-free, and irresistibly delicious!
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Recipe Information
Ingredients
- 200 grams Almond flour
- 50 grams Tapioca flour
- 100 grams Coconut oil
- 1 large Egg
- 120 grams Honey
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- 250 grams Walnuts, roughly chopped
- 100 grams Coconut sugar
- 50 ml Coconut milk
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch tart pan with parchment paper.
In a medium bowl, combine the almond flour, tapioca flour, and sea salt.
Melt the coconut oil over low heat until just melted, then let it cool slightly.
In a separate bowl, whisk together the melted coconut oil, egg, 50 grams of the honey, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. Press the dough evenly into the bottom and up the sides of the prepared tart pan.
In a saucepan over medium heat, combine the remaining honey, coconut sugar, and coconut milk. Stir until the mixture boils gently.
Reduce heat and simmer for about 5 minutes, stirring frequently, until the mixture thickens slightly.
Remove from heat and stir in the chopped walnuts.
Pour the walnut mixture over the crust, spreading evenly.
Bake in the preheated oven for 35-40 minutes, or until the nuts are golden and the filling is set. Let the tart cool completely in the pan.
Once cooled, remove the tart from the pan and transfer it to a serving platter.
Serve slices of the Paleo Engadiner Nusstorte as is, or with a dollop of coconut cream.
Nutrition Facts
Calories |
582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 27.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 363 mg | 8% | |
*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.
