Toasted Hazelnut Shortbread Crust
- 2/3 cup toasted* hazelnuts
- 1 cup all-purpose flour may sub with gluten-free all-purpose blend
- 4 tbsp confectioner's sugar
- 1/4 tsp salt
- 1/3 cup refined coconut oil
Chocolate Hazelnut Pudding
- 2 cups unsweetened plant-based milk, divided
- 4 tbsp cornstarch
- 1 cup vegan chocolate hazelnut spread** (use one you really love)
- 1/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/8 tsp salt
Chocolate Ganache and Garnish
- 1/2 cup vegan semi-sweet chopped chocolate or chocolate chips
- 1/2 cup canned coconut cream***
- 1/3 cup toasted hazelnuts, chopped
For the Crust:
Preheat the oven to 350°F. In a food processor, blend the hazelnuts until a coarse meal forms, scraping down the sides and bottom. Don't over process or it'll become greasy and then into nut butter.
Add the flour, confectioner's sugar, and salt. Pulse several times to blend. Add in the refined coconut oil and process on low for about 30 seconds until a loose dough forms. It should stick together when you press it between your fingers.
Press into a 9-inch fluted tart tin with removable bottom. Start with the sides and work your way down ensuring that the crust is even. Use a measuring cup to press and smooth out the surface. Gently pierce the sides and bottom every inch or so with a fork and bake for 12-18 minutes or until fragrant and starting to lightly brown. Let the crust cool completely on a cooling rack.
For the Filling:
While the crust is cooling, in a small bowl, whisk the cornstarch with 1/3 cup of the plant milk until no lumps remain. Set aside.
In a medium-sized saucepan over medium heat, whisk together the remaining 1 2/3 cups milk, chocolate hazelnut spread, sugar, cocoa and salt. Once it starts to simmer, slowly drizzle in the cornstarch slurry, whisking constantly to avoid developing lumps. Continue to simmer and cook for about 2 minutes and the pudding has started to thicken (it will thicken further once chilled.) Whisk in the vanilla.
Pour into the cooled crust and smooth out evenly. Place a piece of plastic wrap directly over the top so a skin doesn't form. Chill for about 3 hours or until cold and set.
For the Ganache:
In a microwave-safe bowl, combine the chocolate and coconut cream. Start with a 30 second burst, stir, then microwave for 10-20 second increments, just until melted. Don't overheat or the chocolate will burn and seize becoming hard and unusable for ganache. Whisk until smooth and pour over the chilled tart. Spread evenly over the top. Garnish with the chopped hazelnuts. Best if chilled until the ganache is set for easy slicing, but may served right away. Store leftovers in an airtight container in the refrigerator for 5 days.
Calories: 421kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Sodium: 99mg | Potassium: 298mg | Fiber: 4g | Sugar: 26g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 3mg
*To Toast Raw Hazelnuts: Preheat the oven to 325°F. Spread hazelnuts out onto a baking sheet. Roast until fragrant and slightly darkened, about 10-15 minutes, giving the tray a shake every 5 minutes for even roasting. Let the hazelnuts cool for a few minutes so you can handle them. Rub the skins off with your hands or in a clean tea towel.
**Make your own delicious chocolate hazelnut spread easily and quickly from scratch!
***If you can't find coconut cream, you can use coconut milk. Use shelf-stable (canned or in a tetra-pack, not coconut beverage/drink), and make sure that there's no gums or stabilizers listed in the ingredients. Ideally, the ingredient list should have no more than coconut and water in it so the coconut cream will be able to rise to the top. Chill it in the fridge overnight and, without shaking the container, open it and gently scoop out the cream that has risen to the top. You can use the coconut water left at the bottom for smoothies, sauces, soups etc.