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Chocolate Hazelnut Torte

This luscious, creamy tart has the decadent texture of a cream tart without the dairy. For special occasions, those times when only the best will do, this nutty, chocolate-y tart will rise to the challenge of pleasing the most discerning palate. 

Ingredients

Pastry Dough: 

8 tablespoons avocado oil 
1/4 cup brown rice syrup 
2 tablespoons almond butter 
1 cup whole wheat pastry flour 
pinch sea salt 
1/4 cup unsweetened cocoa powder 

Custard: 

1/2 cup amasake-almond flavor (or unsweetened almond milk) 
1/2 cup brown rice syrup 
2 tablespoons granulated coconut sugar 
2 tablespoons kuzu or arrowroot-dissolved in 4 tablespoons cold water 


Chocolate cream: 

3 ounces grain-sweetened, non-dairy chocolate chips 
1 teaspoon grain coffee-dissolved in a bit of cold water 
1/2 cup amasake-almond flavor (or unsweetened almond milk) 
1 cup hazelnuts-lightly toasted and minced 

Directions 
To prepare the pastry, whip together the oil, rice syrup and almond butter. Mix together the flour and cocoa powder and sift into the wet ingredients. Mix well. Gather the dough into a ball and flatten it slightly. Wrap in waxed paper and chill for 2 hours. Preheat the oven to 325 degrees and roll out the chilled dough into a thick disc on a lightly floured surface or between waxed paper. Transfer the pastry to a lightly oiled 8-inch tart pan, gently pressing the dough into the sides and bottom to create an even crust-about 1/8-inch thick. Prick all over with a fork and freeze for 10 minutes. Then bake the shell for 12-15 minutes. The crust will still feel soft upon removal from the oven. That's okay. It will set up. If you overbake it, it will become too hard and lose its cookie-like texture. Set aside to cool. 

To prepare the custard, heat the amasake through over low heat. Stir in dissolved kuzu until mixture thickens, about 3 minutes. In a separate saucepan, heat the rice syrup and coconut sugar until they foam. Immediately stir into the custard. Set aside to cool. To prepare the chocolate cream, place the chocolate pieces in a heat-resistant bowl and stir in the grain coffee. In a small saucepan, bring the amasake to a boil and pour it over the chocolate. 

Stir until the chocolate melts and the mixture is smooth. Reserve a small handful of hazelnuts for garnish. Pour the cooled custard into the tart shell and spread evenly. Sprinkle the remaining crushed nuts over the custard. Carefully pour the chocolate cream on top and spread evenly over custard. Arrange remaining crushed hazelnuts around the edge of the tart to form a decorative edge. Chill until firm, about 1 hour. 


Makes 10-12 servings. 

BW-Spoons

Frey Vineyards
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