Chocolate hazelnut tart with strawberries – creamy & irresistible
This chocolate hazelnut tart with fresh strawberries is the perfect treat for anyone who loves sophisticated desserts – completely without traditional sugar and flour. The crispy hazelnut base harmonizes beautifully with the melt-in-the-mouth chocolate ganache and the fruity strawberries on top. Whether for a coffee party, as a special dessert, or to bring to a celebration – this tart not only looks spectacular, it tastes just as good! Thanks to coconut oil, maple syrup, and coconut milk, the recipe is also suitable for many diets and is incredibly easy to prepare.
Ingredients
For the hazelnut base
170 g hazelnut flour
50 g refined coconut oil, melted
2 tbsp pure maple syrup
¼ tsp coarse sea salt
For the filling
170 g dark chocolate, finely chopped
180 ml full-fat canned coconut milk
75g chocolate hazelnut butter
Approx. 320 g fresh strawberries, sliced
40 g chopped roasted hazelnuts
preparation
For the base, lightly grease a 24cm tart tin with a removable bottom with coconut oil.
Combine all the base ingredients in a mixing bowl until the dough holds together. Pour the dough into the prepared tart pan and press it evenly onto the base and sides. Let it set in the refrigerator. Meanwhile, prepare the filling.
For the filling, place the finely chopped chocolate in a heatproof mixing bowl. Heat the coconut milk in a small saucepan until just below boiling point. Pour the hot coconut milk over the chocolate and let the mixture rest for about 1 minute, then whisk until smooth and creamy.
Stir in the chocolate hazelnut butter until the consistency is smooth.
Spread the mixture evenly in a smooth layer over the prepared base and garnish the tart with strawberries and hazelnuts.
Refrigerate the tart for at least 2 hours to set and cool. Cut into slices and serve. Leftovers will keep in an airtight container in the refrigerator for up to 2 days.
Tips
If you like it more tangy, replace the strawberries with raspberries or leave out the berries altogether to enjoy this particularly rich and extravagant treat on its own.
Hazelnut flour is available ready-made, but you can also make it yourself by pulsing the hazelnuts in a blender or food processor until they form a fine, flour-like powder.
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The recipe is from the book:
Rachel Conners
Bakerita -Baking pleasure without gluten, milk and sugar – over 100 recipes
Price 24.80 €
ISBN 978-3-96257-293-8
Unimedica in Narayana Publishing
Baketeria contains over 100 recipes, all free of gluten, dairy, and refined sugar. The author and blogger has turned her childhood passion into her profession. This allows her fans to enjoy healthy, wholesome treats while enjoying all these delicious treats.
