tart - salted chocolate tarts

By tinathorn

Ingredients

• for the hazelnut crust
• 3/4 cup hazelnut flour
• 1 1/2 cup almond flour
• 1/4 tsp fine sea salt
• 2 TBS fresh thyme, minced (optional)
• 1/3 cup + 1 TBS grapeseed oil
• 1 TBS water
• for the chocolate filling
• 200 g (7 oz) cacao paste (or 99% cacao chocolate)
• 3/4 cup coconut milk
• 3/4 cup almond milk
• 1 TBS chia seeds, ground
• 2 TBS coconut oil
• 1 tsp vanilla extract
• 2-3 TBS agave nectar (to taste)
• to garnish
• a few pinches of high quality salt (I use Maldon) to garnish before serving

Details

Servings 4
Adapted from gnom-gnom.com

Preparation

Step 1

Hazelnut flour can be hard to find- so to make, you can place hazelnuts in a baking sheet and bake for 10-15 minutes at 180°C (350°F), rub off the skins and place in a food processor. Pulse until ground (but be careful to not overprocess as hazelnut butter will result).

To make the tartlet cases, preheat the oven to 180°C (350°F). Place the hazelnut flour, almond flour, salt and thyme in a bowl and whisk to thoroughly combine. Add the grapeseed oil and water and combine. Press the dough into the tartlet cases and bake for 10-15 minutes, or until golden brown. Allow to cool completely.

To make the chocolate filling, break the cacao paste into pieces and place in a large bowl. Set aside. Place the coconut milk, almond milk, ground chia seeds, coconut oil and vanilla extract in a saucepan over medium heat. Just as it begins to boil, pour over the cacao paste and let stand for about 10 minutes, or until the solids have melted. Incorporate the agave nectar to taste (I use 2 TBS).

Pour over hazelnut tartlet cases, allow to cool completely and refrigerate for 3 hours, or until completely set. Serve with a pinch of good quality sea salt.

makes 4 x 9 cm tartlets