Dairy-Free Engadiner Nusstorte

Indulge in the rich, nutty flavors of this Dairy-Free Engadiner Nusstorte, a refined twist on the classic Swiss caramelized walnut tart. Made with a flaky coconut oil pastry and a decadent filling of chopped walnuts enveloped in a dairy-free caramel sauce crafted from agave syrup and coconut cream, this tart offers a luscious treat that everyone can enjoy. Perfect for dessert or as a coffee-pairing delight, this dairy-free variation maintains all the luxurious texture and sweetness of the original while catering to lactose-free lifestyles. With its golden crust and irresistibly gooey filling, this showstopping tart is sure to impress at any gathering.

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 24 cm (9.5-inch) tart pan with removable bottom.

Step 2

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.

Step 3

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.

Step 4

While the dough chills, prepare the filling. Roughly chop the walnuts and set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Fill the pastry with the walnut mixture, spreading it out evenly.

Step 9

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.

Step 10

Bake the tart in the preheated oven for 35-45 minutes until the crust is golden brown.

Step 11

Allow the Engadiner Nusstorte to cool completely in the pan on a wire rack before removing it.

Step 12

Serve slices at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1394.8g)

Amount per serving	% Daily Value*
Calories	6686.3

Total Fat 437.8g	0%
Saturated Fat 171.0g	0%
Polyunsaturated Fat 190.9g
Cholesterol 219.5mg	0%
Sodium 1346.0mg	0%
Total Carbohydrate 656.9g	0%
Dietary Fiber 34.0g	0%
Total Sugars 411.7g
Protein 94.5g	0%

Vitamin D 53.8IU	0%
Calcium 463.2mg	0%
Iron 25.7mg	0%
Potassium 2222.2mg	0%

*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.

Source of Calories

Fat: 56.7%

Protein: 5.4%

Carbs: 37.8%