Inspired by Rachel Conners from BakeritaBlog.com. I improvised on a few things that I had in the house. For instance I used almond flour instead of hazelnut meal and almond milk instead of coconut milk.
Prep time: 15 min
Chill time: 2 hours
Total time: 2.25 hours
Yield: 12 tartlets
FOR THE HAZELNUT CRUST
1.5 cups hazelnut meal OR almond flour
1/4 cup refined coconut oil, refined
2 tablespoons pure maple syrup
FOR THE FILLING
6 ounces bittersweet chocolate, finely chopped (I use 72%+ cacao)
3/4 cup unsweetened almond milk
1/3 cup hazelnut butter
About 2 cups sliced fresh strawberries
1/4 cup chopped toasted hazelnuts
FOR THE CRUST
Lightly grease a 9-inch muffin tin with coconut oul.
In a mixing bowl, stir together all the ingredients for the crust. When the dough comes together, press it evenly into the prepared muffin pan, making sure to press it up the sides of the pan. Refrigerate to firm it up while you make the filling.
FOR THE FILLING
Put the finely chopped chocolate in a heat-proof mixing bowl. In a small saucepan, bring the coconut milk just to a boil. In a small saucepan, bring the almond milk just to a boil. Pour the hot almond milk over the chocolate and let the mixture stand for about 1 min, then stir until smooth and creamy. Stir in the chocolate hazelnut butter until smooth. Pour the filling into the prepared crust in an even layer. Garnish the tart with strawberries and hazelnuts.
Refrigerate the tart for at least 2 hours to set and cool completely. Take out tartlets and serve. Refrigerate leftovers in an airtight container for up to 2 days.