• llubrano

Chocolate Hazelnut Tart With Raspberries and Pinenuts

Updated: Oct 30, 2020


For the crust:

3/4 stick of butter, regular or vegan

1-1/2 cups flour of your choice

1/4 cup sugar or sweetener of choice

2 eggs, or vegan egg substitute

1 teaspoon baking powder

1 teaspoon vanilla extract

grated zest of 1 lemon

Pinch of salt

For the filling:

1 jar nutella

6oz cream cheese, regular or vegan

fresh raspberries for garnish

pine nuts for garnish

Make the Crust:

Melt the butter on low heat, add the sugar and vanilla stir till sugar is metled, set aside

In a large bowl combine flour, baking powder, lemon zest and salt then add the butter mixture and combine to form a ball of dough till the consistency isn't sticky. Press it into a spring form tart pan that has been pre-buttered.

Combine the nutella and creamcheese (pre-softened) and add to the tart dough

Bake at 350F, 170C for 30-40 minutes until crust is golden, remove from oven let cool.

Garnish with fresh raspberries and toasted pine nuts (I roast about 2 tbs in my broiler for 5 mins) and a sprinkle of confectioners sugar (optional)

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