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Chocolate Hazelnut Tartlets

Updated: Nov 11, 2017


Preparation Time: 1 hour

Cook Time: 25 minutes for crust, 12 minutes for hazelnuts

Total Time: 1 hour 45 minutes + overnight to set


Makes 8, 6-inch tarts


Flaky crust and velvety hazelnut chocolate make these a decadent and memorable treat for the whole family to enjoy. Add the frozen berries as a final touch just before serving to get the extra frosted look.


Recipe


Crust Ingredients:

· 2 cups all purpose flour, plus 3-4 tbsp. more for rolling

· 1 tsp coconut sugar

· 1/2 tsp sea salt

· 2/3 cup coconut oil slightly softened from rock hard

· ¼ cup ice cold water


Crust Method:

1. Mix flour, salt and sugar in a large mixing bowl

2. Add coconut oil a tbsp. at a time and using a pastry cutter mix al together until a grainy texture that is slightly wet is achieved

3. Add in water a tbsp. at a time until a dough forms

4. Knead as little as possible to form a ball

5. Transfer to a floured pastry slab surface and form into a disc with your hands and flour the top lightly.

6. Roll out the dough until a 1/3 inch thick

7. Using a glass or a cookie cutter which is approximately 5-inch diameter cut the crusts into 6-8 circles

8. Using a small roller, roll out each circle until it is about 8 inches in diameter and ¼ inch thick

9. Transfer your circles into greased 6-inch diameter tart pans and push in lightly to fit the cervices

10. Trim off any overhanging crust with scissors and prick the bottom lightly with a fork

11. Bake the crust at 375 Fahrenheit for 15 minutes, then decrease the temperature to 350 and bake for 8-10 more minutes until slightly golden. Do not overcook

12. Let cool completely before filling


Filling ingredients:

· 1 cup raw hazelnuts

· 1 Tbsp. olive oil

· 1/4 cup coconut sugar

· 1 ripe banana, peeled

· 1/2 cup cacao powder

· 1 tsp vanilla

· 1/4 tsp sea salt

· 1 cup coconut cream, divided in half

· Garnish: coconut cream, hazelnut crumbles, fresh or frozen fruit and dark chocolate drizzle


Filling Method:

1. Preheat oven to 350 degrees Fahrenheit

2. Toast hazelnuts on a lined baking tray for 12 minutes

3. Rub the hazelnuts back and forth in a towel until the skins have mostly come off

4. In a food processor, combine hazelnuts and olive oil until a nut butter consistency forms

5. Add in sugar and process until smooth

6. Add in all other remaining ingredients, (except the coconut cream and garnish), and process until smooth and creamy

7. Remove from the processor and fold in ½ of the coconut cream, reserving the rest for garnish.

8. Place in a shallow dish and use a cling wrap to cover the surface of your filling to stop a film from forming. Refrigerate overnight

9. When ready to serve, spoon into the centre of the fully cooled tart shells and garnish with additional coconut cream, hazelnut crumbles, fresh or frozen fruit and dark chocolate drizzle

Note: To save uncooked dough for future use, wrap in plastic wrap and freeze for up to two weeks. Thaw before using.



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