Chocolate Hazelnut tart is a gluten-free and vegan tart perfect for the holidays. Enjoy with Perugina chocolate, and the whole family will want seconds.
Pre heat oven to 350 F.
In a food processor, place hazelnuts, oats and salt and process until it's like course 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 ⅓ inch thick and make sure to clean up edges, with uniform thickness.
Pierce the bottom with a fork, and place in the middle of the oven 15 minutes. Check after ten minutes and if edges seem like they are getting too dark, lightly cover them with foil. 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.
Remove tart shell from the oven, let cool 15 minutes, fill with chocolate mixture, smoothing the top with a spatula.
Top with hazelnuts and using a vegetable peeler shave dark chocolate over top.
Refrigerate 2 hours or overnight.
Crust will surprisingly remain crisp.
Servings 8