Woke up this morning wanting to make something for our Valentine’s Day dinner tomorrow and I knew it had to involve chocolate…at least for me! I also knew that we already had some Nutella from #worldnutelladay last week and could probably use that to get creative! So create I did! The Nutella recipe I made last week is from Kelly Brozyna aka TheSpunkyCoconut (click here for the recipe) – it’s wonderful, so I figure…why reinvent the Nutella wheel!
I love the look of a long tart compared to individual tarts sometimes, so I started down that road and came up with this yumminess! If you don’t have the long tart pan, you could use a glass pie plate or certainly make individual tarts.
Happy Valentine’s Day Everyone!!
1¼ c shredded coconut, unsweetened
¼ c + 1T chopped hazelnuts, leave them a little chunky-it adds some crunch to the crust
1 T hazelnut flour
3 T coconut oil, melted
1 t vanilla
⅛ t Redmond Real Salt
1 c Nutella (click here for recipe we use)
2 T coarsely chopped hazelnuts
3 T coconut milk
- Preheat oven to 350°
- Combine coconut, ¼ c of the chopped hazelnuts and flour with a small whisk in a mixing bowl and incorporate together.
- Add coconut oil, syrup, vanilla and salt to other crust ingredients and mix well with the back of a wooden spoon or spatula.
- Carefully spoon the crust mixture into long tart pan – use your fingertips to evenly press it along the bottom and up the sides of the pan, making sure to press down firmly. This will insure that your crust will stay together once it’s baked and taken out of the form. If you’re using individual tart molds, do the same process in each of the small tarts molds.
- Place tart pan in oven and bake for 10-12 minutes or until top edges turn a lovely golden brown color. Keep an eye on it…it can go from golden to “burnt” quickly! Remove from oven and let cool. Given that it’s February here in Provo, I simply placed it outside in my garage for about 5 minutes…done! Otherwise…give it at least 25-30 minutes.
- For filling, combine all ingredients and mix with a hand mixer until well blended and then spoon into cooled crust and using a small spoon or spatula distribute evenly and make a cute swirly pattern of some kind on top. Or you can certainly smooth it out completely.
- Finely chop the remaining 1T of hazelnuts till you have a nice consistency and dust the top of the tart.
- Garnish with additional halved hazelnuts or fruit of choice.
- Place in refrigerator for a few hours to firm up filling.
- Remove from tart pan and serve.