Hazelnut & Chocolate Blueberry Cream Tart
- 1 cup hazelnuts
- 1 cup almonds
- 1/2 cup oats
- 2 tbsp coconut oil melted
- 1/3 cup pure Maple syrup
- 1 heaped tbsp raw cacao or very dark cocoa powder
Filling and topping
- 500 mls thick plantbased yoghurt
- 2 cups fresh blueberries
- 1 handful fresh mint leaves
Place the hazelnuts and almonds in a food processor and blitz until they resemble a fine, crumb texture.
Add the oats and process the mixture again for a few seconds.
Add the melted coconut oil, orange juice and zest, pure Maple syrup and the cacao powder. Pulse the mixture until fully combined.
Press the mixture into a tart case measuring approx. 14" x 5" and 1" deep. Ideally, your tin will have a loose bottom to make it easier for removing the tart but if you do not have a loose bottomed one, you can line your tart tin with baking paper. Do not use cling film as this base needs to be cooked in the oven!
Use your fingers to smooth off the edges of the mixture and press down with the underside of a spoon to ensure it is all even and compact.
Place the base in the oven and bake for 10 minutes at 180 degrees.
Remove the base from the oven and allow to cool completely before adding the next layer.
Only add the next (yoghurt) layer of the tart when you are ready to serve, otherwise, it will make the base soggy. Simply spoon the yoghurt into the base and smooth over with a spoon until all even.
Add the blueberries on top and scatter with a few mint leaves before serving immediately.
This recipe works best with thick yogurt so use the thickest you can buy.
This is best eaten on the day of making.