Vegan Chocolate Hazelnut Tartlets Recipe
These Vegan Chocolate Hazelnut Tartlets are a decadent yet dairy-free treat, featuring a crunchy hazelnut crust filled with a silky dark chocolate ganache made with creamy coconut milk. Perfectly portioned for four servings, these tartlets combine rich flavors and textures in a delightful vegan dessert that’s easy to prepare and bake at home.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes
- Yield: 4 servings (2 tartlets, each divided into 2 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust Ingredients
- 3/4 cup raw hazelnuts, chopped
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 cup vegan butter, melted
Filling Ingredients
- 1/2 cup coconut milk (thick part from the top of the can)
- 1/2 cup dark chocolate, chopped
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla extract
- A pinch of chopped hazelnuts (for topping)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the tartlet crusts.
- Make the crust dough: In a bowl or food processor, combine the chopped hazelnuts, all-purpose flour, salt, and melted vegan butter. Mix until the texture resembles cookie dough, ensuring the ingredients are evenly combined.
- Form the tartlet shells: Divide the dough evenly between two tartlet pans. Press the dough into the pans uniformly, making sure the crust is compact with no holes to prevent the filling from leaking out during baking.
- Bake the crusts: Place the tartlet pans in the oven and bake for 10 minutes or until the crusts turn golden brown. Once baked, let them cool slightly, then carefully remove the crusts from the pans and set them on a cooling rack to cool completely.
- Prepare the chocolate ganache: Place the chopped dark chocolate into a heat-safe mixing bowl. In a pot, warm the thick coconut cream from the top of the can over medium-high heat until it becomes liquid and just starts to bubble.
- Combine chocolate and coconut cream: Pour the heated coconut cream over the chopped chocolate. Let it sit for 30 seconds to allow the chocolate to melt, then whisk until smooth and fully combined. Stir in the vanilla extract and whisk again to incorporate.
- Assemble the tartlets: Divide the chocolate ganache evenly between the two cooled tartlet shells. Sprinkle a pinch of chopped hazelnuts over the top of each for added texture and flavor.
- Chill and set: Transfer the assembled tartlets to the refrigerator and let them chill for 2 hours to allow the ganache to set properly. Once set, they are ready to serve and enjoy.
Notes
- Use the thick coconut cream from chilled canned coconut milk for the best ganache texture.
- Press the crust firmly and evenly into the tartlet pans to avoid leaks during baking.
- Dark chocolate with at least 70% cocoa content enhances richness and results in a more balanced sweetness.
- Ensure the tartlet crusts are completely cool before adding ganache to prevent melting or sogginess.
- These tartlets can be stored in the refrigerator for up to 3 days in an airtight container.
Find it online: https://bitezly.com/vegan-chocolate-hazelnut-tartlets-recipe/
