Gluten Free Chocolate Coconut Hazelnut Tart
This tart starts with a hazelnut crust and is filled with a toasted coconut and hazelnut caramel custard.
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Equipment
- mixing bowls
- 9" tart pan or 4 4" tart pans
Ingredients
Hazelnut Crust
- 1 1/2 cups hazelnut flour
- 1/2 cup Gluten Free 1.1 flour
- 1/2 cup sugar
- 1/2 cup Dairy Free butter, room temp
Coconut-Hazelnut Filling
- 1 1/2 cups coconut
- 1 cup hazelnuts, coarsely chopped
- 1/2 cup brown sugar
- 1 tbsp vanilla extract
- 6 egg yolks
- 1/3 cup coconut cream
- 4 tbsp Dairy Free butter, melted
- Dairy Free chocolate, melted, for serving
Instructions
Hazelnut Crust
- Preheat oven to 375.
- Mix all of the ingredients together.
- Press into your tart pan, or pans, using the bottom of a measuring cup to help evenly press it in.
- Bake for 20 minutes. If it starts to get brow, cover lightly with foil.
- Allow to cool.
Coconut-Hazelnut Tart
- Preheat the oven to 350.
- Spread the coconut and hazelnuts evenly on a baking sheet. Toast for 5 minutes. Allow to cool.
- Mix the remaining ingredients in a bowl. Add cooled toasted coconut and hazelnuts.
- Pour into the tart shell. Bake for 30-35 minutes until the top is golden and filling set.
- Allow to cool for an hour before cutting.
- Drizzle with melted chocolate. Cut and enjoy!
Notes
Gluten Free flour can be substituted for regular flour.
Use your favorite nuts in this recipe. Walnuts or pecans also work well.
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