Chocolate Hazelnut Tarts
- prep time - 10 mins
- cook time - 12 mins
- total time - 22 mins
- serves - 12
This gianduja ganache is gorgeous! The lovely combination of rich chocolate with finely ground hazelnuts is a real treat. It tastes and looks like a mini tart from an indulgent patisserie, but it is actually made with healthy ingredients and added protein in the base and filling.
Ingredients
BASE:
- 200g Ground almonds
- 4-5 Sticky medjool dates
- 25g Cocoa powder
- 40g Coconut oil melted
- 30g Chopped hazelnuts
- 2 tbsp Performance Chocolate Hazelnut
- 1 tsp Vanilla extract or bean paste
- Pinch of sea salt
- Approx. 3/4 tin full fat coconut milk (use remaining in smoothie, curry, porridge)
- 90g Dark 70% chocolate
- 30g Smooth hazelnut butter
- 2 tbsp Maple syrup (optional)
- 1 tsp Vanilla bean paste or extract
- 2 Heaped tbsp Performance Chocolate Hazelnut
- Pinch of sea salt
- 3-4 tbsp Chopped roasted hazelnuts
Instructions
- Pre heat the oven to 160°C Fan.
- Lightly oil a 12-hole silicone muffin tray
- In a food processor add the base ingredients and blitz until a fine crumb has formed that holds together when pinched.
- Divide between the muffin holes and press in with your finger or use a small cup measure or spoon to make a well in the centre or form tart cases.
- 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 with the chopped hazelnuts.
- Place in the fridge for a minimum of 4 hours or overnight to set.
