Indulge in the perfect blend of nutty, sweet, and buttery flavors with this maple and caramel walnut tart. Completely vegan and irresistibly rich, this tart features a golden, flaky crust filled with a luscious caramel-maple filling, studded with crunchy walnuts and topped with a glossy walnut arrangement. Whether you’re celebrating a holiday or simply craving a decadent dessert, this tart is sure to impress and satisfy every sweet tooth at the table.
Ingredients
Crust
- 1-1/4 cups gluten-free flour
- 2 Tbsp. coconut sugar
- 1/2 tsp. sea salt
- 3.5 oz. vegan butter
- 1 tsp. vanilla extract
Filling
- 2-1/2 cups walnuts
- 1/2 cup pure maple syrup
- 4 Tbsp. cornstarch
- 2.5 oz. vegan butter
- 1-1/2 cup + 2 Tbsp. coconut sugar
- 6 oz. can coconut cream
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
Instructions
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Add crust ingredients to food processor. Pulse until mixed and dough forms. Shape into ball, flatten into disc, wrap in clingfilm or place in airtight container and refrigerate 30 minutes.
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Preheat oven to 320 degrees F. Lightly grease 9-in tart tin with vegan butter and dust with flour.
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Roll dough 1-in larger than tin circumference. Use rolling pin to lift pastry over tin, gently press into sides, trim edges and pierce base with fork.
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Scrunch parchment slightly larger than tart, place on pastry, and fill with baking beads, rice or beans. Bake 15 minutes, then remove beads.
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Return tart shell to oven and bake 12-15 minutes until light golden brown.
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Roughly chop half the walnuts and set aside.
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In saucepan, whisk maple syrup and cornstarch until smooth. Add butter, coconut sugar and coconut cream. Simmer 2-3 minutes until slightly thickened.
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Remove from heat, mix in vanilla and salt, then chopped walnuts.
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Pour filling into tart, smooth top, arrange walnut halves in circular pattern and brush with maple syrup.
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Bake 20-25 minutes. Cool to room temperature for at least 1 hour before serving.
Recipe Notes
Get these ingredients and more at Vitacost.
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