Description
This decadent vegan Chocolate Hazelnut Tart combines a rich, fudgy chocolate filling with a crisp, cocoa-infused gluten-free crust. Made with silken tofu and hazelnut butter, it offers a creamy, smooth texture that’s entirely plant-based and perfect for any special occasion. Garnished with chocolate shavings, chopped hazelnuts, and edible flowers, it’s as beautiful as it is delicious.
Ingredients
Scale
Crust
- 1 ½ cups gluten-free all purpose flour (or regular all purpose flour if not GF)
- ¼ cup cacao powder
- 2 tablespoons brown sugar (or coconut sugar)
- ¼ teaspoon sea salt
- 4 tablespoons vegan butter
- 2 tablespoons hazelnut butter
Filling
- 8.8 oz vegan chocolate
- 12.5 oz silken tofu
- ½ cup hazelnut butter
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Garnish
- Vegan chocolate shavings
- Chopped hazelnuts
- Edible flowers such as pansies
Instructions
- Preheat Oven and Prepare Tart Tin: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9-inch tart tin with oil or vegan butter to prevent sticking.
- Make the Crust Dough: Combine all crust ingredients—gluten-free flour, cacao powder, brown sugar, sea salt, vegan butter, and hazelnut butter—in a food processor. Blitz until the mixture sticks together into a dough. Add a tablespoon of water if necessary to help the dough bind.
- Form and Bake the Crust: Evenly press the dough into the base and sides of the prepared tart tin. Use a fork to prick several holes into the base to prevent bubbling. Bake for 15 minutes until the crust is slightly browned. Remove from the oven and allow to cool, keeping the tart inside the tin.
- Melt Chocolate: Melt the vegan chocolate gently over a double boiler (bain-marie), stirring occasionally until smooth and fully melted.
- Prepare the Filling: Add silken tofu, hazelnut butter, maple syrup, vanilla extract, and sea salt to a blender. Blitz for about one minute until creamy and smooth. Pour in the melted chocolate and blend again for two more minutes until completely smooth and well incorporated.
- Assemble the Tart: Pour the smooth filling into the baked tart crust. Smooth the surface using a spatula. To create a decorative swirl effect, place the tart on a turntable and gently swirl the surface of the filling while rotating the tart.
- Chill the Tart: Place the tart in the refrigerator and let it set for at least 2 hours or overnight for best results.
- Garnish and Serve: Once set, carefully remove the tart from the tin. Garnish with vegan chocolate shavings, chopped hazelnuts, and edible flowers as desired before serving.
- Storage Instructions: Store the tart in an airtight container in the refrigerator and consume within 5 days to maintain freshness and flavor.
Notes
- For gluten-free version, ensure to use certified gluten-free all purpose flour.
- If the crust dough feels too dry, add water one teaspoon at a time until it holds together.
- Use a gentle double boiler method to avoid burning the chocolate.
- Chilling time can be extended overnight for a firmer set and enhanced flavors.
- Edible flowers are optional but add a beautiful visual appeal to the tart.
- Store leftovers in the fridge up to 5 days; do not freeze as tofu texture may change.
