Creamy hazelnut tarts
Those creamy hazelnut tarts were created by accident. I was actually working on a different recipe, but it did not go as expected and I just wanted to make something with some stuff I made in order not to waste the food.
It ended up being so good I decided to put it up on YouTube and my website. The tarts are simple to make, and, what I think is great, are gluten-free. An amazing vegan recipe to try!
The base of the tarts is made out of hazelnuts and the cream is so yummy thanks to the cashews. I like it the most when freshly made, the cream may soak the base a bit and make it softer when left for a longer time - which is not a horrible thing - they still taste great. I recommend however to just keep the cream and the base separately and just filling them in as needed!
Creamy hazelnut tarts
Makes: 6 tarts Time: 8h40 (8h20 min wait + 20 min prep)
120 g (1 cup) cashews
90 g (100 ml) plant-based milk
90 g (100 ml) lemon juice
1 Tbsp date syrup
180 g (1 cup) hazelnuts
60 g (3 Tbsp) maple syrup
40 g (4 Tbsp) arrowroot powder
45 g (3 Tbsp) water
pinch of salt
hand blender with a chopper
6 tart forms (10 cm diameter, 2 cm height)
1. Soak the cashews for 8h or overnight.
2. When the cashews are ready, drain them and place them in a cup of a blender.
3. To the cashews add plant milk, lemon juice, and date syrup. Blend it all very well until creamy.
4. To make the base blend the hazelnuts into a hazelnut flour and place it in the bowl.
5. In the bowl mix blended hazelnuts, maple syrup, arrowroot powder, water and a pinch of salt. Mix it all very well using your hands.
6. Preheat the oven to 180°C/356°F.
7. Next place the hazelnut base in the tart forms (around 50 g in each) and bake in the oven for about 15-20 min** on conventional settings.
8. Let the tarts cool down and when you are ready to serve, fill them with the cashew cream and decorate with some fresh or frozen blueberries and mint.
Notes and tips:
1. You can use 180 g of hazelnut meal bought in the store or any other nuts/nut meal.
2. If your tart forms are not non-stick then make sure you spray them with a bit of oil.
3. If you want to reduce the waiting time then you can soak the cashewes in a boiled water for 15-20 minutes.
* refined sugar-free
** when making them for the first time, make sure you watch them through the widow of your oven, you do not want them to burn. Depending on the oven the baking time can be shorter or longer. You will know they are ready when the sides are slightly golden brown.
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