Chocolate Hazelnut Tart Vegan Raw Food
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
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- Pre heat oven to 325 F. In a food processor, place hazelnuts, oats and salt and pulse until it’s course and sand-like in consistency. It doesn’t have to be super fine. Add in the melted coconut oil and maple syrup, and pulse several times until it is incorporated. Using fingers, press mixture into a 4” x 13.5” tart pan or 7-8 inch round (with removable bottom) taking your time to press into every nook and cranny. It should be 1/3 inch thick with uniform thickness and clean edges. Pierce the bottom with a fork 10-12 times, and place in the middle of the oven 17-20 minutes, checking halfway through. If edges seem like they are getting too dark, lightly cover foil ( just set the foil on top). You do want this to get very golden, to ensure the crust is crispy, so keep in the oven the entire time, just lightly cover if necessary.
- While the tart shell is baking, make the filling. In a small heavy bottom pot ( or double boiler, or microwave) heat the chocolate and water over medium heat and whisk until very smooth.
- Rinse out the food processor and puree the silken tofu with the maple, vanilla and kahlua until very smooth, scraping down the sides. And the melted chocolate and process until smooth and creamy. Set aside.
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- Transfer the dough to a tart pan. Using your fingers, press the dough down evenly to cover the pan.
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- 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.
- 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.
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