Vegan Engadiner Nusstorte

Indulge in the nutty decadence of Vegan Engadiner Nusstorte, a plant-based twist on the classic Swiss walnut tart. This stunning dessert features a flaky, buttery vegan pastry made effortlessly with chilled vegan butter and a flaxseed "egg," encasing a rich, caramelized walnut filling crafted from coconut cream, coconut sugar, and a drizzle of maple syrup. Perfectly balanced with a hint of salt, the tart is baked to golden perfection, delivering a delightful medley of crunchy and creamy textures in every bite. Ideal for special occasions or as an impressive centerpiece for your dessert table, this dairy-free and egg-free version of the traditional Engadiner Nusstorte pairs wonderfully with vegan whipped cream or a scoop of plant-based vanilla ice cream. Embrace the flavors of Switzerland with this luxurious and crowd-pleasing treat!

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a 9-inch tart pan and set aside.

Step 2

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'.

Step 3

In a large mixing bowl, combine the flour, powdered sugar, and a pinch of salt.

Step 4

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.

Step 5

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.

Step 6

Wrap the dough in cling film and chill in the refrigerator for 20 minutes.

Step 7

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.

Step 8

Stir continuously until the sugar dissolves and the mixture comes to a gentle simmer.

Step 9

Add the chopped walnuts to the caramel mixture, stirring to coat them evenly. Remove from heat and set aside to cool slightly.

Step 10

Remove the dough from the refrigerator and roll it out on a floured surface to fit the tart pan.

Step 11

Gently lift the rolled dough into the prepared pan, pressing it into the edges and trimming off any excess.

Step 12

Fill the pastry shell with the caramel walnut filling, spreading it evenly.

Step 13

Bake the tart in the preheated oven for 40-45 minutes or until the pastry is golden brown.

Step 14

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

Serving size	(1381.6g)

Amount per serving	% Daily Value*
Calories	6220.1

Total Fat 356.4g	0%
Saturated Fat 83.9g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 1330.8mg	0%
Total Carbohydrate 721.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 455.7g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 271.7mg	0%
Iron 29.6mg	0%
Potassium 1831.6mg	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: 49.9%

Protein: 5.3%

Carbs: 44.9%