Vegan Engadiner Nusstorte
Indulge in the irresistible charm of this *Vegan Engadiner Nusstorte*, a plant-based twist on the classic Swiss walnut tart. Featuring a buttery, flaky pastry—achieved with vegan butter and a clever flaxseed "egg"—this dessert is filled with a rich, caramelized concoction of coconut cream, coconut sugar, maple syrup, and crunchy walnuts. With its perfect balance of sweetness and nuttiness, every bite is a celebration of bold flavors and wholesome ingredients. This recipe stays true to the traditional roots of the Engadiner Nusstorte while offering a completely dairy-free and egg-free option. Perfect as a centerpiece for gatherings or a luxurious treat with a hint of vegan whipped cream or vanilla ice cream, this show-stopping tart is sure to impress. Ready in just over an hour, this vegan masterpiece is a must-try for dessert lovers looking for something extraordinary! Keywords: Vegan Engadiner Nusstorte, dairy-free walnut tart, vegan Swiss dessert, plant-based caramel tart.
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 150 g Vegan butter, chilled
- 100 g Powdered sugar
- 1 tbsp Ground flaxseeds
- 3 tbsp Water
- 2 tbsp Cold water
- 1 pinch Salt
- 300 g Walnuts, chopped
- 200 ml Coconut cream
- 200 g Coconut sugar
- 50 ml Maple syrup
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan and set aside.
In a small bowl, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Allow it to sit for about 5 minutes to form a flax 'egg'.
In a large mixing bowl, combine the flour, powdered sugar, and a pinch of salt.
Cut the chilled vegan butter into small cubes and add it to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the flax 'egg' and 2 tablespoons of cold water. Mix until the dough comes together. If necessary, add more cold water, one teaspoon at a time, until the dough is smooth and slightly sticky.
Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
While the dough chills, prepare the filling by placing the coconut cream, coconut sugar, maple syrup, and a pinch of salt in a medium saucepan over medium heat.
Stir continuously until the sugar dissolves and the mixture comes to a gentle simmer.
Add the chopped walnuts to the caramel mixture, stirring to coat them evenly. Remove from heat and set aside to cool slightly.
Remove the dough from the refrigerator and roll it out on a floured surface to fit the tart pan.
Gently lift the rolled dough into the prepared pan, pressing it into the edges and trimming off any excess.
Fill the pastry shell with the caramel walnut filling, spreading it evenly.
Bake the tart in the preheated oven for 40-45 minutes or until the pastry is golden brown.
Allow the tart to cool in the pan before serving. Enjoy your Vegan Engadiner Nusstorte with a hint of vegan whipped cream or a scoop of plant-based vanilla ice cream.
Nutrition Facts
Calories |
6220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 83.9 g | 420% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 721.3 g | 262% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 455.7 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 1832 mg | 39% | |
*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.
