GF/Vegan Chocolate Hazelnut Tart
Ingredients
Crust Ingredients
- 1 1/2 cups oat flour
- 1 1/2 cups hazelnut meal
- 1/4 cup vegan butter or margarine melted
- 3 Tablespoons granulated sugar
Filling Ingredients
- 5 cups dairy-free semi-sweet chocolate regular chocolate chips work fine too
- 2 cups coconut creamer from a carton
Hazelnut Praline Ingredients
- 2 Tablespoons water
- 1/2 cup granulated sugar
- 1 cup hazlenuts toasted
- 1 pinch salt
Instructions
Crust Directions
- Preheat oven to 350°F. Line bottom of an 11-inch tart pan with removable bottom with parchment paper and grease sides.
- In a large bowl, combine all ingredients for the crust. Press mixture into tart pan on bottom and up sides. Press firmly so tart crust will hold its shape. Bake 20 minutes. Let cool completely.
Ganache Directions
- Place chocolate in a large, heat-proof bowl. In a separate microwavable bowl, heat coconut creamer on high heat for 2 minutes in the microwave. Pour over chocolate chips and let set for 5 minutes. Stir mixture until the creamer has been fully incorporated and let set another 10 minutes. Pour ganache into cooled tart crust.
Hazelnut Praline
- Combine sugar and water in a small saucepan and place over medium-high heat. Let mixture cook until it turns a medium amber color. This may take 5-10 minutes, but be sure to carefully watch the mixture. I filled my downstairs with smoke and set off the smoke detector because I wasn’t monitoring it.
- Remove from heat and stir in salt and hazelnuts.
- Spread on a foil-lined rimmed cookie sheet.
- Once cooled, break into chunks and then chop into pieces.
Assembly
- Garnish top of ganache with fruit and hazelnuts. Enjoy!