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.
*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.
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
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)