Choc Hazelnut Tart (Paleo Rocher Tart)

 

This week I found out that someone in Germany made one of my recipes. Germany!

For a girl from a country town in Australia this is super exciting: and it shows how the Internet has completely changed the way we live our lives… including how we find recipes and cook.

I follow many blogs and love getting my regular emails. With many of the bloggers being on the other side of the world, this means I will receive my weekly update in the mornings… so its not unusual in our house to have the oven on by 6:30am and a kitchen full of baked goods by breakfast. I know I could wait until I am out of my pajamas, but they look so tasty and I get so excited by a new recipe.

It’s nice to think that there might be people out there who feel the same way about my blog and my recipes. So, if you try a recipe please leave feedback or suggestions. I am not a chef; just a Mum trying to create healthier options for her family and friends, so I appreciate the experiences of others. If you have a suggestion; something you would like to see ‘healthified’ please let me know. I’m always up for a challenge.

I made this Choc Hazelnut Tart (pie?) for a friend at work. She loved the Paleo Rochers and I wanted to recreate the flavours for her birthday. I played around with frostings, nuts and cupcakes; until I made this… yummy!

The Chocolate hazelnut crust compliments the paleo rocher mousse by adding some crispness and enhancing the hazelnut flavour. The nutty caramel is just like the center of a paleo rocher – a hidden, gooey surprise!

It is AMAZING!

Print Recipe

Choc Hazelnut Tart (Paleo Rocher Tart)

Prep Time1 hr

Cook Time30 mins

Total Time4 hrs

Servings: 16

Author: Lisa@mummymade.it

Ingredients

Choc-Hazelnut Crust

• 1/4 cup Hazelnut Meal
• 1/2 cup Coconut Flour available from health food and specialty stores
• 2 tablespoons unsweetened Cocoa
• 1/4 teaspoon Salt
• 1/4 teaspoon Bicarb soda
• 1/4 cup Coconut Oil softened
• 1/4 cup Maple Syrup you could substitute honey etc
• 1 Egg
• 1 teaspoon Vanilla Extract

Nutty Caramel

• 1 can Coconut Cream
• 1/2 Cup Maple Syrup
• Dash of salt
• 2 teaspoons Vanilla Extract
• 6-10 roasted Hazelnuts chopped

Choc-Hazelnut Mousse

• 150 grams Nutella See recipe below
• 3 -4 tablespoons Cocoa
• 1 tablespoons Coconut Oil
• 3 tablespoons Maple Syrup
• 2 tablespoons Whipped Coconut Cream see recipe below
• 1 small ripe avocado
• Extra 2 tablespoons whipped coconut cream

Nutella

• 2 cups raw Hazelnuts 240g
• 1 1/2 tablespoon pure Vanilla Extract
• 1/4 cup Cocoa Powder
• 1/4 cup plus 3 tablespoon Maple Syrup
• 1/4 teaspoon Salt
• 1/2 cup Milk almond, coconut

Whipped Coconut Cream

• 1 can Canned Coconut Cream lid removed and placed in the fridge over night
• 2 teaspoons Vanilla Extract
• 2 teaspoons Maple Syrup

Instructions

Choc-Hazelnut Crust

• Preheat the oven to 175C/350F.
• Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used)
• Mix the dry ingredients in a blender.
• In a separate small bowl, whisk together the wet ingredients.
• Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
• Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin.
• Gently place circle in tin. Use excess dough to ensure an even edge.
• Alternatively, spread dough evenly in tin and up the edges by hand
• Bake for 15 minutes. Cool completely.
• If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.

Nutty Caramel

• Place coconut cream, maple syrup and salt in a saucepan over medium/high heat.
• Bring mixture to boil, then reduce to medium heat.
• Allow the mixture to simmer until thick and dark golden in colour.
• Stir regularly to prevent burning.
• This will take approximately 20 minutes (may take longer depending on the quality of your coconut cream)
• Add the vanilla and continue to cook on medium heat for another 2 minutes.
• The caramel will be dark golden in colour and delicious.
• Allow to cool, but still runny.
• Pour into cooled pie crust and sprinkle the chopped nuts evenly.
• Allow to set in fridge for t least 2 hours.

Choc-Hazelnut Mousse

• In a saucepan add the nutella, cocoa, coconut oil, maple syrup and coconut cream.
• Stir over low heat until mixed thoroughly.
• Leave to cool and thicken slightly (this can be done by placing saucepan in the fridge).
• Meanwhile, place the avocado in a blender and blend until broken down.
• Add the mixture from the saucepan into the bender with the avocado.
• Blend until smooth.
• Place the blended mix into the bowl of a kitchen stand with a whisk attachment.
• Add the whipped coconut cream and whip until a smooth consistency.
• Pour and spread over the set caramel.
• Refrigerate until set.
• Keep refrigerated.

Nutella

• Roast hazelnuts for 8-10 minutes at 200C/ 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
• In a food processor, blend the nuts until they’ve turned to butter.
• Add all other ingredients and blend for a long time until smooth.
• Keep refrigerated.

Whipped Coconut Cream

• Spoon the thickened cream out of the can, discarding the watery remains.
• Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.
• The key is to forget about the cream and leave it to whip for at least 5 minute.
• Place the whipped cream back in the fridge to thicken before using.

Notes

Adapted from Nutella from Chocolate Covered Katie