0 from 51 votes
Chocolate Hazelnut Tart With Raspberry Coulis
Rich and delicious, the filling is quick and easy with just chocolate and 3 other ingredients (4 if you add the chilies!) The hazelnut crust is easily made gluten free by switching out the small amount of flour for more hazelnuts. This makes 8-10 servings.
Additional Time
45 mins
Servings: 10 people
Calories: 499 kcal
Course:
Dessert , Baked Goods
Cuisine:
Canadian
Ingredients
Hazelnut Crust
- 1 c Hazelnuts (2 cups if you omit the flour)
- 2 tablespoon Coconut Sugar (or regular granulated sugar)
- 1 c All purpose Flour (use the extra hazelnuts to make this gluten free)
- ¼ c salted butter, melted If using unsalted butter, add ¼ teaspoon salt.
Chocolate Filling
- 2 c whipping cream
- 2 tbsp Coconut Sugar (or regular granulated sugar)
- 1 teaspoon vanilla
- 2 c Bittersweet or Semisweet Chocolate (chips or chopped) (about 4 oz)
- ¼ c salted butter, room temperature If using unsalted butter, add ¼ teaspoon salt
- ¾ teaspoon *Optional*Hot Pepper Flakes* If you want a Mexican spin on this cake, add in some hot pepper flakes for a spicy and delicious twist.
Instructions
Hazelnut Crust
- Preheat oven to 350'F. Lightly grease or line a 9" tart pan or pie plate with parchment paper. If planning to remove from pan before serving, line bottom of baking dish with a round of parchment paper. (Alternately you can use a 9" pie plate, square baking dish or a tart pan with removable sides. This tart comes out of a removable sided tart pan easily for an elegant presentation.)
- In a food processor, pulse nuts, sugar and salt until finely ground. Add flour and pulse until blended then add melted butter and pulse until crumbly and combined. Pour into tart pan or pie plate and press mixture evenly over bottom and about 1 inch up sides.
- Bake on middle rack 20 min or until golden brown and let cool.
Cup of Yum
Chocolate Filling
- In a small saucepan, add cream, sugar, vanilla, salt and chili flakes if using and bring just to a simmer and then turn off heat.
- Pour chocolate into hot cream and let sit 5 min. Stir gently until fully incorporated and smooth.
- Add butter in tablespoon sized chunks and stir gently until glossy and well combined.
- Immediately pour into crust while chocolate filling is still warm. Refrigerate uncovered at least 1 hour or overnight. (If leaving overnight, cover once cool to prevent drying out.) Serve in wedges with raspberry coulis (recipe below).
Nutrition Information
Calories
499kcal
(25%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
40g
(62%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
104mg
(4%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
986IU
(20%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 499
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 40g | 62% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 104mg | 4% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.