Dark Chocolate Tart with Hazelnut Crust – GFCFSF

June 23, 2013

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Dark Chocolate Tart with Hazelnut Crust - GFCFSF

The chocolate filling recipe below is very rich and strong tasting, as it should be, but if you prefer a less strong flavor, you can top with fresh fruit like raspberries or strawberries or Healthy Top Whipped Cream.

Crust:
2 cups ground hazelnut flour
1/4 cup melted coconut oil
1/2 tsp salt
1/2 cup sugar

Filling:
12 oz (at least 60%) dark chocolate bars
2 tbsp unsweetened cocoa powder
2 tbsp sugar
1 cup MimicCreme or Cashew Cream
6 tbsp Earth Balance Margarine
1 tsp vanilla extract
1/4 cup of milk substitute (For added flavor, try Hazelnut Milk or GF liqueur of your liking)

Preheat oven to 350° F. Grease a 9-inch tart pan with a removable bottom with coconut oil. Combine all ingredients in a large bowl so the mixture resembles coarse wet sand. Pack into tart pan, covering all edges. Bake for 10-15 minutes, or until golden brown on the edges. Allow to cool completely.

Chop chocolate bars coarsely. Put chocolate in double-boiler to melt, stirring regularly. When fully melted, add butter, cocoa powder, milk substitute (Hazelnut milk or liqueur) and Mimic Creme, whisking until smooth. Whisk in vanilla and sugar. Pour into tart mold and allow to set up for about 4 hours in the refrigerator.

Dark Chocolate Tart with Hazelnut Crust - GFCFSF
Dark Chocolate Tart with Hazelnut Crust - GFCFSF
Dark Chocolate Tart with Hazelnut Crust - GFCFSF
Dark Chocolate Tart with Hazelnut Crust - GFCFSF