Gluten-free Chocolate Hazelnut Tart

This decedent chocolate tart is loaded with antioxidant goodness. Dark chocolate is rich in flavonoids, which are potent antioxidants that have a protective effect on your cardiovascular system. Dark chocolate is a fabulous mood boosting food. When you eat dark chocolate you actually get an increase in endorphins, the same chemicals you release when you are in love.

Gluten-free Chocolate Hazelnut Tart

Crust:
1 ½ cups hazelnut flour (or almond meal)
½ cup coconut flour
2 heap Tbsp coconut sugar
1 tsp vanilla bean paste or extract
5 Tbsp coconut oil
Filling:
260g good quality dark chocolate
280g can full fat coconut milk
2 large organic eggs, beaten
1 tsp vanilla bean paste or extract

Pinch sea salt
½ cup toasted hazelnuts, roughly chopped for topping

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Method:

Preheat oven to 180*C and grease and line a tart pan with baking paper.

Combine crust ingredients in your food processor.

Press base mixture into your tart pan and bake for 12-15 minutes until it starts to go golden brown.

Allow crust to cool completely before adding the filling.

To make the filling first melt the chocolate using a double boiler. Place a medium bowl over a saucepan of simmering water. Add the chocolate and stir occasionally while it is melted.
Remove bowl from the heat and allow it to cool slightly before adding in coconut milk, vanilla, pinch sea salt and eggs. Stir until smooth and well combined. You don’t want to put eggs into hot chocolate or it will scramble.

Pour filling into crust and bake for 30-35 minutes or until the filling is firm to touch, then allow it to cool completely. Decorate with roughly chopped hazelnuts and keep in the fridge until ready to serve.