Description
This rich and creamy Vegan Chocolate Hazelnut Tart is a decadent gluten-free dessert that’s perfect for any occasion. Made with a luscious hazelnut and chocolate filling set in a crisp cacao-infused crust, this tart combines silky silken tofu with vegan chocolate for a smooth texture that’s both indulgent and plant-based. Garnished with chocolate shavings, chopped hazelnuts, and edible flowers, it offers a stunning presentation while being entirely cruelty-free and dairy-free.
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
- Prepare the Crust: 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 Dough: Add all the crust ingredients—gluten-free flour, cacao powder, brown sugar, sea salt, vegan butter, and hazelnut butter—into a food processor. Blitz until the mixture sticks together to form a cohesive dough. If the dough feels dry, add a tablespoon of water to help it bind.
- Shape and Bake the Crust: Press the dough evenly into the base and sides of the prepared tart tin. Use a fork to prick several holes in the base to prevent bubbling. Bake in the preheated oven for 15 minutes until slightly browned. Remove from oven and allow to cool while still in the tin.
- Melt the Chocolate: Melt the vegan chocolate gently over a double boiler (bain-marie) until smooth and completely melted. Set aside.
- Prepare the Filling: In a blender, combine the silken tofu, hazelnut butter, pure maple syrup, vanilla extract, and sea salt. Blend for about a minute until creamy. Add the melted chocolate and blend again for two minutes, ensuring the filling is silky and smooth.
- Assemble the Tart: Pour the chocolate hazelnut filling into the cooled tart crust. Use a spatula to level and smooth the surface. For a swirl effect, place the tart on a turntable and gently create swirls with your spatula while spinning.
- Chill to Set: Transfer the tart to the refrigerator and chill for at least 2 hours, or overnight for best results, until the filling is fully set.
- Garnish and Serve: Once set, carefully remove the tart from the tin. Garnish with vegan chocolate shavings, chopped hazelnuts, and edible flowers for a beautiful presentation.
- Storage: Store the tart in an airtight container in the refrigerator. Consume within 5 days to ensure freshness and quality.
Notes
- You can substitute regular all purpose flour if gluten-free is not required.
- Use a good quality vegan chocolate for the best flavor and texture.
- Silken tofu provides creaminess without dairy, but ensure it is well-blended for a smooth filling.
- Allowing the tart to chill overnight enhances the flavor and texture.
- If a swirl turntable is not available, you can create swirls manually with a spatula.
- Edible flowers are optional but add a lovely decorative touch.
- This tart should be stored refrigerated and is best enjoyed within five days.
