Nutella Hazelnut Tart (Edit recipe)

For many, Valentines Day means enjoying a bit of chocolate. It certainly does here in our home so this was such a treat to come up with. The crust is reminiscent of a coconut macaroon, while the filling is so creamy with delicious with subtle notes of hazelnut and the texture of chopped toasted hazelnuts. It's also VERY rich, so it can easily be enjoyed by many. I love the look of a long tart, it's so elegant looking. If you don’t have the long tart pan, you could use a glass pie plate or certainly make individual tarts. There are several brands of "nutella" type chocolate spreads to choose from or you can make your own. A few options to consider for this recipe, we hope you enjoy it!

25 minutes

12 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	526
Fat:	45 g
Carbohydrates:	27 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	125 mg
Fiber:	6 g
Sugars:	17 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

crust

1.5 cups shredded Coconut, unsweetened
.25 cup Hazelnut, finely chopped, plus additional for garnish
1 Tbsp Hazelnut Flour, can sub cassava flour
3 Tbsp Coconut Oil, melted
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
.125 tsp Sea Salt

filling

1 cup Chocolate Hazelnut Spread, or hazelnut spread of choice (I like Artisana Organics Hazelnut Cacao Spread)
3 Tbsp Kite Hill Cream Cheese, can sub standard whipped cream cheese
2 Tbsp Hazelnut, roughly chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°
In a small bowl add coconut, ¼ cup of the chopped hazelnuts and flour, whisk to combine.
To that, add coconut oil, syrup, vanilla and salt, mixing well with the back of a wooden spoon or spatula.
Carefully spoon the crust mixture into long tart pan (or pan of choice) 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 removed from the form.
Place tart pan on a baking sheet then into the oven and bake for 10-12 minutes or until top edges turn a lovely golden brown color. Keep an eye on it, the crust can go from golden to “burnt” quickly! Remove from oven and let cool.
For filling, combine all ingredients and mix with a hand mixer until well blended, spoon into cooled crust using a small spoon or spatula to smooth out.
Finely chop the remaining 1tbls of hazelnuts and dust the top of the tart. Garnish with additional halved hazelnuts or fruit of choice. Place in refrigerator for a few hours for filling to firm up. Carefully remove from tart pan by using a butter knife to loosen the bottom, if needed and serve.

Notes

TIP: If you use a two piece tart pan, you can loosen the crust from the pan a bit before filling. Use a long sharp knife to release the tart from the bottom piece of the pan by carefully sliding it under the tart from one end to the other. That way, if you need to tilt it a bit to get it to released after being filled, you don’t end up losing fruit or nuts on top.