Roasted Hazelnut Coconut Chocolate Mini Tarts
WHOA. These tarts are rich, dense and packed with all sorts of layers of flavors.
The hazelnuts crust is crispy and flaky which helps when you have a mouthful of rich coconut chocolate.
The crust is simple to make – it’s just hazelnuts, gluten free flour, coconut sugar, butter and a pinch of salt. It’s easy to press into mini tart forms or use a larger one to make a 9 inch tart.
Melt the chocolate, butter and condensed milk together and pour into the tart forms. Let sit and try to wait patiently.
The coconut flavor comes from the little can of coconut condensed milk. This was the first time, I’ve used it and I was blown away. The flavor is crazy good, it’s dairy free and gluten free. Here is the one, that I used.
Make these ahead of time.
These tarts make an impressive first impression to your family and friends. Heck, anyone you share these with will love how rich and delicious they are.
ONE of the things I love the most, is that you can make these ahead of time. Like 1-3 days ahead, store them in your refrigerator and decorate with fresh strawberries, extra chopped hazelnuts and flake salt when you are ready to enjoy!
Another chocolate tart, I can't get enough of.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Roasted Hazelnut Coconut Chocolate Mini Tarts
- Total Time: 2 hours 15 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Ingredients
- 1 cup hazelnuts
- 1 cup gluten free flour blend
- 1/2 teaspoon salt
- 1/2 cup unsalted cold butter, cubed
- 2–3 tablespoons cold water
- 1 cup dark chocolate chips or bar
- 1 7.4 oz can coconut condensed milk
- 1 cup coconut cream or the thick part of coconut milk
- 2 tablespoons butter or coconut oil
- strawberries, flake salt and more chopped hazelnuts, to garnish
Instructions
- Preheat your oven to 300F. Place the hazelnuts on a baking tray, place in the oven for 8 minutes. Remove from the oven and stir around and roast for 4 more minutes. Remove from the oven and let cool.
- In a food processor, process the hazelnuts, flour, salt, and cold butter. Pulse in the water until it is somewhat sticky and starts to slowly form a ball. Use as much water as needed.
- Divide into 4 portions and press into the mini tart trays. Use floured fingers or the back of a measure spoon that is dusted with flour. Press firmly into the bottom and bringing the crust up the sides and even with the top. Try to make it around the same thickness all the way around.
- Place the trays on a baking sheet tray. Cover each tart with foil and place pie weights or dried beans on top. Press the foil and weights slightly into the tart crust (this helps it cook evenly and prevent them from puffing up too much.
- Bake for 20 minutes. Check for doneness, it should start to be crispy brown. Remove the foil and weights. Bake for another 4-6 minutes. Remove from the oven.
- Meanwhile, make the chocolate and coconut filling, by melting the butter, chocolate, coconut condensed milk and coconut cream, over low heat in a small saucepot. When the chocolate begins to melt, turn the heat off and stir with a rubber spatula or wooden spoon, until everything is fully combine and smooth.
- Pour the chocolate mixture into each tart crust; just enough for it to reach the top. *If you have extra chocolate, pour it into a shallow bowl. Place the tarts and any extra chocolate into the refrigerator for at least 3 hours or until set.
- Remove the tarts when they are all set.
- Garnish with a halved strawberry, extra chopped hazelnuts and flake salt.
Notes
If you don’t have mini tart trays, use one 9 inch tray.
These tarts can be made 1-3 days in advanced. Keep in the refrigerator covered.
If you have extra chocolate, use a small spoon or scoop to make a truffle like bowl. Roll it half way in flake or coarse salt. Place one on each tart.
- Prep Time: 15
- Cook Time: 120
- Category: dessert
- Method: stove-top
- Cuisine: dessert
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