Sugar-Free Engadiner Nusstorte
Indulge in the timeless elegance of a Sugar-Free Engadiner Nusstorte, a delightful Swiss walnut tart reimagined without refined sugar. Perfect for those seeking a healthier twist on a classic treat, this dessert features a buttery, crumbly pastry that encases a luscious filling of toasted walnuts bathed in a creamy, maple-flavored sauce sweetened with erythritol or sucralose. The lightly caramelized walnut filling, enriched with hints of vanilla, achieves a perfect balance of nutty richness and sweetness while staying sugar-free. Crafted with simple ingredients and baked to golden perfection, this wholesome tart is ideal for gatherings or a guilt-free indulgence with your afternoon coffee. Whether you’re catering to a sugar-free diet or simply looking for a sophisticated dessert option, the Sugar-Free Engadiner Nusstorte promises to impress with its rich flavors and stunning presentation.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 200 g Unsalted butter
- 1 large Egg
- 1 pinch Salt
- 1 tsp Baking powder
- 100 g Erythritol or Sucralose (granulated sugar substitute)
- 200 ml Heavy cream
- 3 tbsp Maple-flavored syrup
- 400 g Walnut halves
- 50 g Unsalted butter for filling
- 1 tsp Vanilla extract
Instructions
In a large bowl, combine flour, salt, and baking powder. Cut in 200g of cold unsalted butter until the mixture resembles coarse crumbs.
Add the egg and knead quickly into a dough. If it's too dry, add a little cold water until it comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180°C (356°F). Roll out two-thirds of the chilled dough on a floured surface and fit it into a 26cm (10-inch) tart pan, making sure to press it up the sides evenly. Prick the base with a fork and chill again.
To prepare the filling, toast the walnuts lightly in a dry skillet over medium heat, then set aside.
In a saucepan over low heat, melt 50g of butter. Add the erythritol or sucralose and maple-flavored syrup. Stir until the sweetener is melted and well combined.
Add the heavy cream slowly, stirring continuously, then bring to a gentle boil. Add the toasted walnuts and vanilla extract, stir well, and remove from heat.
Allow the walnut mixture to cool slightly, then pour it into the chilled tart base, spreading evenly.
Roll out the remaining dough into a circle. Gently place it over the filling, sealing the edges with the bottom crust. Use a fork to prick the top to allow steam to escape.
Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown.
Remove from oven and allow to cool completely. Slice and enjoy your sugar-free Engadiner Nusstorte!
Nutrition Facts
Calories |
6472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 556.0 g | 713% | |
| Saturated Fat | 194.8 g | 974% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 41.0 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 416 mg | 32% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2214 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.
