desserts

Chocolate and Hazelnut Tart

Serves: 12 Prep: 10 minutes | Cook: 15 mins

Base

Filling

1 tin full fat coconut milk
1 tin full fat coconut milk thick part only (reserve water for a curry or smoothie)
200g dark 70% chocolate
60ml smooth hazelnut butter
2 tbs date syrup (optional)
1 tsp vanilla bean paste or extract
Pinch sea salt

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Pre heat the oven to 160°C Fan.
Lightly oil a 20cm tart case.
In a high-powered food blender add the Granola, blitz until a rough flour. Should not take long. If you only have a regular food processor, that’s fine but the mix will be coarser.
Add the remaining ingredients and pulse until combine.
Empty into the tart case and press in with your finger. A cup measure or a spoon.
Place in the preheated oven for 12-15 minutes.
In a large pan add all the ingredients for the filling and heat very gentle until combine and silky smooth.
When the tart case is ready remove from the oven and allow to cool a little before pouring the filling in using a jug.
Allow the tart to cool down for 15 minutes and sprinkle around the edge the chopped hazelnuts.
Place in the fridge for a minimum of 4 hours or overnight to set.
When you are ready to serve remove from the fridge and allow to come to sit for 15 -30 minutes before serving.
You can serve with whipped cream or Bio&Me gut-loving vanilla yogurt.

PRODUCTS USED IN THIS RECIPE