Sugar-Free Engadiner Nusstorte
Indulge in the rich, nutty flavors of this **Sugar-Free Engadiner Nusstorte**, a guilt-free twist on the classic Swiss walnut tart. Bursting with wholesome toasted walnuts and a luscious caramel-like filling sweetened with erythritol or sucralose and a hint of maple-flavored syrup, this dessert offers all the decadence without the sugar. A buttery shortcrust base cradles the gooey walnut mixture, while a golden pastry lid seals in the deliciousness. Perfectly suited for those seeking a diabetic-friendly dessert or simply aiming to reduce sugar intake, this unique recipe combines traditional alpine charm with modern, health-conscious baking. Whether served as a show-stopping dinner party dessert or a delightful tea-time treat, this sugar-free creation is as satisfying as it is elegant.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
In a large bowl, combine flour, salt, and baking powder. Cut in 200g of cold unsalted butter until the mixture resembles coarse crumbs.
Step 2
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.
Step 3
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.
Step 4
To prepare the filling, toast the walnuts lightly in a dry skillet over medium heat, then set aside.
Step 5
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.
Step 6
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.
Step 7
Allow the walnut mixture to cool slightly, then pour it into the chilled tart base, spreading evenly.
Step 8
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.
Step 9
Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown.
Step 10
Remove from oven and allow to cool completely. Slice and enjoy your sugar-free Engadiner Nusstorte!
Nutrition Facts
| Serving size | (1359.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6472.4 |
| Total Fat 556.0g | 0% |
| Saturated Fat 194.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 971.5mg | 0% |
| Sodium 805.5mg | 0% |
| Total Carbohydrate 415.2g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 41.0g | |
| Protein 106.1g | 0% |
| Vitamin D 78.4IU | 0% |
| Calcium 416.1mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 2214.4mg | 0% |
Source of Calories