Maple Walnut Tart is one of my favorite desserts that's deliciously decadent, perfectly sweetened with a flaky buttery crust. Serve this at your next gathering or enjoy with your morning coffee.
Crust
1-3/4 cups Almond Flour
1/4 cup Coconut Flour
1/3 cup Butter (melted)
2 Tablespoons Powdered Monk Fruit Sweetener
1 tsp Vanilla Extract
pinch of Salt
Filling
1 (12 ounces bottle) ChocZero Maple Syrup
2 Large Eggs
3 Tablespoons Butter (melted)
1/4 cup Almond Flour
1 tsp Walnut Extract
1 tsp Vanilla Extract
1/4 tsp ground Cinnamon
1/8 tsp Nutmeg
1/8 tsp Salt
8 ounces of Chopped Walnuts
Instructions
Preheat oven to 350 degrees. Wrap the entire bottom of a Spring Form pan with aluminum foil bringing the foil up the sides to about 3 inches. Place the pan on a baking sheet, set aside.
In a medium bowl mix together all the crust ingredients until a crumble texture is formed. Press the crust mixture into the bottom of the spring form pan evenly, pressing a little of the mixture up the sides about a half an inch, set the pan aside.
In a large bowl mix together all the filling ingredients, except the walnuts. Add the walnuts to the mixture and stir until completely coated. Pour the filling into the pan on the crust and smooth out evenly.
Bake for 40-45 minutes or until the center of the tart is set. Remove from the oven and allow to cool completely. Remove the outer ring from the pan and serve. Enjoy!
Calories 238, Fat 21 g, Carbs 7.4 g, Fiber 3.2 g, Protein 6.2 g, Net Carbs 4.2 g
12 Servings
Note: The walnut extract is definitely recommended to get the full walnut flavor, but can be subbed out and use vanilla extract instead.
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