Chocolate tart

chocolate tart

Chocolate tart - very creamy and easy to make even if you do not have baking skills. I tried to make this recipe as healthy as possible, so there is no added oil (just a tiny bit to oil the tart form, but you can skip it if your tart form is a non-stick one).

Also, there are no white, refined sugars added - I am using maple syrup if you want you can replace it with vegan egg substitute in the base and sweeten the chocolate cream with date syrup that is even healthier than maple or skip that part altogether.

The tart is fully gluten-free so it is perfect if you have or want to avoid it. I am obsessed with making healthy and gluten-free food without losing the quality of taste and looks. I am excited to become even better at it! Chocolate

USED IN THIS RECIPE:
• Agar-agar: [DE]
https://amzn.to/3e3tXKN (this is the one I am using), [UK] https://amzn.to/39V0YWm (similar to what I use)
• Hand blender: [DE]
https://amzn.to/2PqX3ZV, [UK] https://amzn.to/2SZOZS3, [US] https://amzn.to/2T0yhCg

chocolate tart

A symbol that says the recipe is gluten-free

gluten-free

Makes: 12 servings                 Time: 60+ min (30 min prep + 30 bake + few h wait)

 

Ingredients:

Base:
360 g (2 cups) hazelnuts
180 ml (6 Tbsp) water
80 g (8 Tbsp) arrowroot powder
180 ml (6 Tbsp) maple syrup
pinch of salt

a bit of vegetable oil

Creamy mousse:
800 g dark vegan chocolate
800 g silken tofu
30-60 ml (2-4 tsp) maple syrup

6 g (2 tsp) agar-agar
12 g (4 tsp) rice flour

Toppings:
fresh raspberries
fresh blueberries
caramelized or roasted nuts

Important equipment:
28 cm (11 Inch) tart form with removable bottom
hand blender with a chopper

Instructions:

1. Ground hazelnuts into flour.

2. Place the hazelnut flour in the bowl and add water, arrowroot powder, maple syrup, and salt.

3. Mix it all very well until combined.

4. Spray the tart form with a tiny bit of oil, just to make sure nothing sticks to it and spread the hazelnut base on it. Make sure it has the same thickness in all places.

5. Bake it in the oven at 180°C/356°F on conventional settings for about 30 minutes.

6. When the base is ready, take it out of the oven and let it cool down.

7. In the meantime, prepare the chocolate mousse. Start by melting chocolate over the double boiler.

8 Blend silken tofu maple syrup until smooth.

9. Slowly start adding the melted chocolate mixing it constantly.

10. When all combined separate about 3-5 Tbsp of the chocolate mousse. To the big bowl, we will add agar-agar and mix very well. If you can still see the clumps of agar-agar, you can quickly blend it with a blender.

11. To the small bowl, add rice flour and mix until smooth.

12. Transfer the content of a big bowl into the pot and heat it up mixing from time to time. When you can see it starts to bubble, add in the chocolate mousse with the rice flour and mixing cook it for about 2-3 more minutes. Pour it all on the baked base and flatten it out.

13. Decorate the tart with fresh raspberries, blueberries, and some caramelized nuts.

14. Place the tart to harden in the fridge for a few hours and enjoy!

Notes and tips:

  1. Storage – I recommend storing the tart in the fridge between servings.
  2. Hazelnuts – You can also use almonds or other nuts. You can buy a ready nut meal if you don’t have a food processor/blender with a chopper.
  3. Arrowroot powder – can be replaced with tapioca flour or cornstarch.
  4. Maple syrup for the base – you can use 2 vegan egg replacements instead. 
  5. Agar-agar is a vegan gelatin substitute and you should be able to get it in any bigger supermarket or online. I buy mine in a local organic shop.

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