Paleo Engadiner Nusstorte

Indulge in the rich, nutty flavors of Paleo Engadiner Nusstorte, a wholesome twist on the classic Swiss walnut tart. This grain-free dessert features an almond and tapioca flour crust infused with coconut oil and honey, creating the perfect base for its luscious walnut filling. Sweetened naturally with coconut sugar and honey, then bound together with creamy coconut milk, the filling offers a deep caramel-like richness that enhances the toastiness of the chopped walnuts. Baked to golden perfection, this tart is as visually stunning as it is delicious. Ideal for those following a paleo diet or seeking refined-sugar-free treats, this tart pairs beautifully with a dollop of coconut cream for an unforgettable dessert experience.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease and line a 9-inch tart pan with parchment paper.

Step 2

In a medium bowl, combine the almond flour, tapioca flour, and sea salt.

Step 3

Melt the coconut oil over low heat until just melted, then let it cool slightly.

Step 4

In a separate bowl, whisk together the melted coconut oil, egg, 50 grams of the honey, and vanilla extract until well combined.

Step 5

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.

Step 6

In a saucepan over medium heat, combine the remaining honey, coconut sugar, and coconut milk. Stir until the mixture boils gently.

Step 7

Reduce heat and simmer for about 5 minutes, stirring frequently, until the mixture thickens slightly.

Step 8

Remove from heat and stir in the chopped walnuts.

Step 9

Pour the walnut mixture over the crust, spreading evenly.

Step 10

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.

Step 11

Once cooled, remove the tart from the pan and transfer it to a serving platter.

Step 12

Serve slices of the Paleo Engadiner Nusstorte as is, or with a dollop of coconut cream.

Nutrition Facts

Serving size	(932.7g)

Amount per serving	% Daily Value*
Calories	4719.5

Total Fat 377.1g	0%
Saturated Fat 107.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 219.5mg	0%
Sodium 1286.3mg	0%
Total Carbohydrate 324.8g	0%
Dietary Fiber 38.5g	0%
Total Sugars 219.6g
Protein 86.0g	0%

Vitamin D 53.8IU	0%
Calcium 708.0mg	0%
Iron 18.8mg	0%
Potassium 1234.6mg	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: 67.4%

Protein: 6.8%

Carbs: 25.8%