Easy Chocolate Hazelnut Tart recipe for beginners and pros by Earthy Cookhouse

7th August, 2023

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Let's make an indulgent, vegan Chocolate Hazelnut Tart which will blow your mind.

For the Crust:

8-inch fluted tart pan

Oil, for greasing

1 cup hazelnuts

1 ½ cups all-purpose flour (Maida)

½ cup icing sugar

¼ teaspoon salt

½ cup vegan butter cubes or coconut oil, chilled

2 tablespoons Borges cooking olive oil or neutral-flavored oil

Filling:

1 cup plant milk

2 tablespoons cornstarch

½ cup Hazelnut Butter

¼ cup sugar

2 tablespoons cocoa powder

Pinch of salt

1 teaspoon vanilla extract

Ganache:

4 ounces chopped chocolate

½ cup coconut cream

Chopped hazelnuts, for garnish

Method:

Crust:

1. Grease the 8-inch fluted tart pan with oil  

2. Toast the hazelnuts in a preheated oven at 150°C (300°F) for about 8 minutes.

3. Once the hazelnuts are cooled, add them to a food processor and pulse in short bursts until you have a coarse powder.  

4. Now combine the hazelnut powder, all-purpose flour, icing sugar, and salt. Pulse for a few seconds to get hazelnut flour.

5. Transfer the flour to a bowl and add the chilled vegan butter cubes. Use your fingers to rub the butter and flour together. Continue until all the butter pieces are broken down.

6. Add the Borges cooking olive oil to the mixture. Use your hands to roll it into a rough ball and press the flour to the bottom and the sides of the tart pan.

7. Gently poke holes all over the dough to prevent rising.

8. Chill the tart in the fridge for 30 minutes.

Filling:

1. While the crust is cooling, whisk cornstarch with 1/3 cup of plant milk in a small bowl. Set aside.

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2. In a saucepan over medium heat, whisk together the remaining 2/3 cups of plant milk, chocolate hazelnut spread, sugar, cocoa powder, and salt.

3. Once it starts to simmer, slowly pour in the cornstarch slurry. Add the vanilla extract.

4. Pour the chocolate hazelnut filling into the cooled crust and smooth it out evenly.

5. Place a piece of plastic wrap on the top. Refrigerate for 3 hours.

Ganache:

1. In a double boiler, heat some water in a large pan. Place the chopped chocolate and coconut cream in a smaller pan that fits into the larger pan.

2. Whisk the chocolate and coconut cream mixture until it becomes smooth and glossy.

Plating: 

1. Remove the tart from the fridge and pour the chocolate ganache over the top, spreading it evenly. Garnish with chopped hazelnuts.

2. Refrigerate the tart until the ganache is set. Once set, it's ready to be served.

Stay tuned for the next episode where you will learn one more classic favorite veganised by Chef Aashti. (@chefaashti on Instagram)

Share your thoughts in the comments below, we'd love to hear your thoughts.

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