Print Recipe

Nutella Pudding Cookie Dough Tart

Prep Time40 mins
Cook Time50 mins
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Tart Crust

  • 1/4 cup Almond Flour
  • 1/2 cup plus 2 tablespoons Coconut Flour
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Honey or Maple Syrup
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 50 grams Chocolate Chips see recipe below to make Chocolate and then break into chips

Nutella Pudding

  • 230 grams Sweet Potato baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
  • 1 tablespoon Coconut flour
  • 1/2 cup Coconut Oil melted
  • 3/4 cup Cocoa unsweetened
  • 1/4 cup plus 2 tablespoons Maple Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • dash of Salt
  • 1/4 cup of Nutella see recipe below
  • 2/3 of the Cookie Dough recipe below

Nutella

  • 1 cup raw Hazelnuts 120g
  • 3/4 tablespoon pure Vanilla Extract
  • 1 1/2 -2 Tablespoons Cocoa
  • 3 tablespoon Maple Syrup
  • Dash of Salt
  • 1/4 cup Milk almond, coconut

Cookie Dough

  • 1/3 cup Maple Syrup
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • 1 cup Almond Meal
  • 1 cup Arrowroot Flour
  • 2 Tablespoons Coconut Flour
  • 11/2 teaspoons Baking Powder
  • Dash of Salt
  • 3 Tablespoons Coconut Oil softened

Chocolate

  • 1 1/2 Tablespoons Coconut Oil
  • 2 teaspoons Maple Syrup
  • 1 1/2 Tablespoons Cocoa

Instructions

Tart Crust

  • Pre-heat the oven to 175C/350F.
  • Grease and line the bottom of a 20cm/8 inch spring form tin (or a pie dish of the same size)
  • Combine the dry ingredients in a kitchen blender and process on low until combined.
  • Add the wet ingredients and blend until the dough comes together.
  • Stir through the chocolate pieces.
  • Wrap the dough in plastic and place in the fridge for 20 minutes; this makes the dough easier to handle.
  • Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
  • Pierce the bottom of the pastry 4-5 times.
  • Place in the oven for 7 minutes.
  • Remove from the oven and allow the pie crust to cool.

Nutella Pudding

  • Preheat the oven to 160C/325F
  • Place sweet potato in blender and mix until a puree forms.
  • Add all other ingredients and mix until blended and smooth.
  • Pour the pudding mixture over the cooled chocolate biscuit base.
  • Place the nutella in a small saucepan and warm over a low heat until it softens.
  • Evenly pour the softened nutella over the pudding.
  • Make small discs (about the size of your thumb nail) with the cookie dough and place evenly over the nutella.
  • Place the tart in the oven and bake for 30-34minutes, or until the cookie dough is slightly browned and the pudding has set.
  • Allow the tart to cool before serving.
  • Cover and store in the fridge...maybe hide it right at the back so one else finds it and you can eat it all yourself.

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 a long time until smooth.
  • Keep refrigerated.

Cookie Dough

  • Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
  • Add the dry ingredients and mix until combined.
  • Add the coconut oil and mix until the dough comes together.
  • If not using the dough immediately place it in the fridge (but allow it to return to room temperature before using).

Chocolate

  • Place the coconut oil in a small saucepan over a very low heat and melt.
  • Whisk in the maple syrup and cocoa.
  • Stir until combined.
  • Pour into a small, lined tray (or plate etc) and freeze for a least 30 minutes.

Notes

Nutella: you will have left over Nutella. Keep it in the fridge for a midnight snack, use with the cookie dough to make thumbprint biscuits or eat it straight away (therefore avoiding having to make a decision about what to do with the leftovers)
Cookie Dough: you will only need 2/3's of this recipe. Use the rest to make thumbprint cookies with the left over nutella.
Adapted from Love and Olive Oil