Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 7
Calories: 3464 kcal
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
-
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.
-
Preheat oven to 320 degrees F. Lightly grease 9-in tart tin with vegan butter and dust with flour.
-
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.
-
Scrunch parchment slightly larger than tart, place on pastry, and fill with baking beads, rice or beans. Bake 15 minutes, then remove beads.
-
Return tart shell to oven and bake 12-15 minutes until light golden brown.
-
Roughly chop half the walnuts and set aside.
-
In saucepan, whisk maple syrup and cornstarch until smooth. Add butter, coconut sugar and coconut cream. Simmer 2-3 minutes until slightly thickened.
-
Remove from heat, mix in vanilla and salt, then chopped walnuts.
-
Pour filling into tart, smooth top, arrange walnut halves in circular pattern and brush with maple syrup.
-
Bake 20-25 minutes. Cool to room temperature for at least 1 hour before serving.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Amount Per Serving
Calories 3464
Calories from Fat 2214
% Daily Value*
Fat 246g378%
Saturated Fat 88g440%
Trans Fat 1g
Polyunsaturated Fat 86g
Monounsaturated Fat 58g
Sodium 3254mg136%
Potassium 1495mg43%
Carbohydrates 308g103%
Fiber 15g60%
Sugar 173g192%
Protein 27g54%
Vitamin A 6519IU130%
Vitamin C 6mg7%
Calcium 332mg33%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.