Salted Chocolate & Rosemary Tart
From the Whole Pantry

GF, DF, VGN

The perfect tart for a celebration. Valentine’s Day or a ‘just because’ treat. Make the Hazelnut spread for the filling and use the rest for toast or as a dip for strawberries.

Tart Crust

*Preheat oven to 325 degrees

3 cups Hazelnut Meal

2 ½ tablespoons coconut oil

3 tablespoons almond milk

½ tablespoons chopped rosemary

2 tablespoons cacao powder

pinch of salt

Blend the crust ingredients in food processor, 3 minutes or until the mixture comes together. Press into a 9 inch round, fluted tart pan. Bake for 20-25 minutes or until the crust is golden and firm to touch.

Hazelnut Spread

1 cup hazelnut meal

½ cup raw cacao powder

¼ cup rice malt syrup

¾ cup almond milk

Place all ingredients into food processor or blender, blend for 3 minutes until creamy. Store in an airtight jar in the fridge for up to 3 weeks.

Chocolate & Rosemary Filling

1 cup Hazelnut Spread (recipe above)

1- 14 ounce can of coconut cream

1 tablespoon rice malt syrup

1 teaspoon sea salt

½ tablespoon finely chopped fresh rosemary

Assemble

Mix ingredients together in a large mixing bowl. Pour into a cooled tart pan. Refrigerate for at least 1 hour before serving.

Sprinkle with sea salt to serve (optional)