Have you ever made a tart? So a kind of biscuit base, a filling on top and a wonderful cream at the end? It sounds like so much effort, but it’s not at all.
You don’t need a lot of ingredients for this vegan chocolate hazelnut tart. But one thing is certain: you need a lot of chocolate! And I have to say: is there too much chocolate at all? no, there can’t be too much of it in my opinion. And I know some prefer light chocolate and others prefer dark chocolate. But how about a chocolate tart that combines both? Bright and dark? The combination is what makes it and that is exactly what makes this tart melt in the mouth in terms of taste and so.
I actually did some experimenting with this recipe here. I wanted to create the ultimate union of three layers and I think I succeeded very well:
A vegan and gluten-free biscuit base, filled with vegan chocolate pudding based on a hazelnut drink (here you can also take another plant drink of your choice. Nevertheless, hazelnut just fits like a fist here). And the whole thing finished with a ganache made from coconut milk and melted chocolate.
Does that sound promising? Then it’s best to save the recipe, rate it, or leave a comment. Have fun with it!
Super easy chocolate and hazelnut tart. Completely vegan and glutenfree. Quick to make with ingredients you probably already have at home!
- 85 g hazelnuts finely chopped + a little more ⎮ for the biscuit base
- 100 g flour of your choice – I used spelled flour can also be replaced with gluten-free flour ⎮ for the biscuit base
- 7 tbsp coconut blossom sugar ⎮ for the biscuit base
- Pinch of salt ⎮ for the biscuit base
- 55 g coconut oil melted ⎮ for the biscuit base
- 250 g hazelnut milk – or a plant milk of your choice works best with hazelnut⎮ for the chocolate pudding
- 2 tbsp corn starch ⎮ for the chocolate pudding
- 3 tbsp coconut blossom sugar ⎮ for the chocolate pudding
- 17 g cocoa powder ⎮ for the chocolate pudding
- 2 tbsp vegan chocolate spread ⎮ for the chocolate pudding
- 3-6 tbsp coconut cream * ⎮ for the ganache
- 75 g vegan chocolate ⎮ for the ganache
Grease a tart pan (⌀ 20 cm) with oil. Preheat the oven to 180 ℃.
In a bowl, work all the ingredients for the biscuit base into a batter and press into the tart pan. Tip: This works best with slightly moistened fingers or the back of a spoon.
Bake for 18-20 minutes. Let cool down.
Mix all the ingredients for the chocolate pudding in a saucepan without heat. Once the mixture is smooth, heat up slowly while stirring constantly, until a pudding is formed. Reduce the heat towards the end so that nothing burns.
Pour the pudding onto the bottom of the biscuit and let it cool down well.
In a small saucepan, slowly melt the ingredients for the ganache. Once you have a smooth and creamy mixture, top the tart and sprinkle the edge with a few chopped hazelnuts if you like. Let cool down completely.
It is best to chill for 2 hours. Then the cake can be served. It can also be kept in the refrigerator for 2-4 days. Bon Appetit!
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Place 1 can of coconut milk in the refrigerator overnight and open carefully the next day. Don’t shake. Then carefully remove the firm “cream” with a spoon. For this recipe we need the whole solid part.
A super easy tart! Vegan, gluten free and full of chocolate! And I just have to admit: Nothing beats the combination of chocolate and hazelnuts! What do you say? Are you a chocolate lover as well?
Because there are more chocolate recipes over here:
Have a lot of fun with this. Of course, I am always happy to receive your feedback in the comments.
Have a wonderful day and say hello on Instagram.
Author: Marie Dorfschmidt