Vegan chocolate hazelnut tarts
Autumn-Fall/Winter

Vegan chocolate hazelnut tarts

Among the various recipes made with olive oil, this is my favorite.

The short pastry made with oil is not only healthier (if you made it with olive oil, its so-called “good fats”, for example, help the heart, as they control bad cholesterol and enhance the ‘good’ one that cleans the arteries) but it is also cheaper because a bottle of oil lasts longer than a stick of butter. Moreover the dough should not rest in the fridge. So, it is a very simple and quick crust.

I am lucky to live in a country where the production of extra virgin olive oil is excellent, therefore, I do not use other oils. For those who want to prepare this recipe with a different oil, I suggest the organic cold pressed high oleic sunflower oil. It is a healthier oil than other alternatives to olive oil and guarantees a fair supply of good fats. Of course, it is a seed oil, so obtained by extraction and chemical refining and not purely mechanical like the extra virgin, but if used in moderation has its advantages.

One of the key of these vegan tarts is Muscovado or Mascobado sugar. It has a moist and sandy texture that makes it perfect for a vegan crust. It also contains iron, calcium, magnesium, phosphorus and potassium. This sugar from Barbados is also known for its diuretic qualities.

The doses in this recipe vary according to the quality of the flour, sugar and oil used.

Makes 4-6 tartlets

Ingredients

60 ml (2 fl oz) extra virgin olive oil (or 80ml /3 fl oz organic cold pressed high oleic sunflower oil)

60 ml (2 fl oz) brown rice milk

80 g (3 fl oz) Muscovado dark sugar

300 g (11 oz) whole wheat Farro flour

1 tsp organic baking powder

1 tsp organic Vanilla bourbon powder

250 g (9 oz) organic cocoa and hazelnut spread, palm oil free

Method:

    1. Preheat the oven to 180° (375° / Gas 4).
    2. In a bowl, pour the oil, milk, sugar and mix.
    3. Add the flour, baking powder, vanilla and work until a smooth dough is obtained.
    4. Form a ball. Take a small amount to cover the tart molds, press and and prick bottoms all over with fork. Cover each mold with 2 tbsp chocolate-hazelnut spread
    5. Bake 15 minutes, or until crusts are golden.

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