Chocolate Hazelnut Tart with Caramel

Vegan Chocolate Hazelnut Tart

Right in the middle of winter and most of us want something rich that will keep us warm, like a hot chocolate OR a rich chocolate tart like the one I am sharing today; definetly long overdue I made this tart for a gathering on Thanksgiving and to say everyone liked it is an understatement, I was actually impressed when when of my neighbor who rarely eats sweets and can care less about something vegan, had a second piece and asked if he could take some home!! I count my success when people are having seconds HA!

Any crusted dessert is definitely not my to go place but they are made for special occasions and I have been wanting to make one with hazelnuts because they rarely disappoint, I mean I can easily sit and eat hazelnuts like popcorn (then I realize they are very expensive and stop); a few years ago, maybe 5, I made a very rich chocolate tart with some sort of liquor and heavy cream in it and while I loved it I remember being to heavy on me, this one is heavy in a whole different aspect with nut fat and that is filling.

You don’t necessarily need a fluted mold, just make sure the bottom is removable or if you have a pie dish that you manage to master (unlike me) then feel free to use it and in case you don’t know how to blind bake, you can watch a short video on how to here (on min 0:28-1:00). The tart yields 10 portions because it is rich but if you have some growing teenagers or simply want to indulge than I would say stick to 8 because hey! remember my neighbor had seconds?!

Chocolate Hazelnut Caramel Tart

Vegan

Makes: 10 servings

Prep time: 4 hrs

Cook time: 45 mins

Ingredients:

CRUST
• 2 cups flour
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 3 Tbsp flax egg*
• 3/4 cup coconut oil, chilled and cubed
• 4 Tbsp iced water
FILLING
• 2 cup cashews, soaked overnight
• 1 cup toasted hazelnuts
• 1/2 cup cacao powder
• 1 ¼ cup maple syrup
• 1/2 tz nut milk (I used almond)
• 2 tsp vanilla extract
• 3 Tbsp cacao butter**
• 3 Tbsp corn or tapioca starch, diluted in 1 tsp water
• 1/4 cup vegan caramel***
TOPPING
• 3 Tbsp cacao powder, sifted
• 4 Tbsp maple syrup
• 3 Tbsp cacao butter, melted

Instructions:

1. Preheat oven at 375F and set aside an 8” tart mold (see photos)
2. For the crust, in a food processor add flour, sugar and salt and pulse a few times so everything is well combined; add flax egg and coconut oil plus half the water then add the rest of the water until you have a very crumbly dough that will stick together when pressed; turn the dough on a flat surface, form a disc, wrap in plastic and let rest between 15-20 minutes in fridge
3. Roll out the dough and carefully transfer to mold; do a blind baking with weight for 25 minutes and then 20 minutes without weight. Set aside and let cool while you work on the filling
4. For the filling put hazelnuts, cashews, maple syrup, milk and extract in a blender (preferably on a high speed blender) and blend until very smooth, then add cacao powder and blend until fully incorporated, lower speed and slowly add the cacao butter for about 10 seconds
5. Bring the crust back to working surface and brush al the bottom with caramel and now pour the filling in a sauce pan at low medium heat, add the starch and continuously whisk to avoid lumps, once it has thickened pour all the filling over baked crust and set in the fridge to completely cool and set for at least 2 hours
6. For the chocolate cover simply combine cacao powder, maple syrup and cacao butter in a small bowl and mix until thoroughly combined and you have a shiny and smooth (sauce-like) chocolate. Bring the tart out and pour the chocolate, place back in the fridge for 1 more hour and finally for the last time bring out the tart and decorate with caramel and hazelnuts
7. This tart is best conserved in the fridge for firmness purposes; also, for clean cut portions is best to cut with a warm and clean knife each portion. Enjoy!

*for the flax egg you simply mix 1 Tbsp flaxmeal with 3 Tbsp water and let rest for about 10 minutes

**is simply the fat from squeezing the cacao beans; if you are unable to find this coconut oil could work as well.

***I used a store bought vegan coconut caramel but you can also use this recipe caramel recipe from the minimalist baker