Bittersweet Chocolate and Hazelnut tart
This divine tart is a beautiful treat for any special occasion, made with bittersweet dark chocolate and hazelnuts to make a double chocolate base, smooth on the palette yet leaves a powerful imprint and an urge to go for more! This tart is super rich so don't over do it!!
The cake is presented on a stand from the Design Store in Silverdale, Auckland. Also available in a subtle pink.
1 cup oat flour (you can do this by placing oats in a blender)
1/2 cups lightly toasted hazelnuts
2 Tbsp cacao or cocoa powder
2 Tbsp honey or maple
2 tbsp coconut oil ( you could also use butter )
Process ingredients together until combined and press down with the back of the spoon into a greased tart tin.
200g dark chocolate 75%
2 eggs, lightly beaten
1/3 cup cream
2 tbsp muscovado sugar
1 tsp vanilla extract
Preheat oven to 170°C
In a double boiler slowly melt down the butter, chocolate and vanilla extract. Allow to sit aside for 5 minutes to cool. Lightly beat together your eggs, cream and sugar. When chocolate is slightly cooled fold in your egg mixture and pour over top of your hazelnut base. Spread out evenly with a knife. Bake for 20-25 minutes or until the outside edges are puffed up but there is still a slight wobble in the middle. Serve with fresh yoghurt.