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Gluten Free S'mores Hazelnut Turtle Tarts
A hazelnut crust is filled with decadent caramel and chocolate and topped with fluffy meringue.
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Course:
Dessert
Prep Time:
20
minutes
minutes
Cook Time:
20
minutes
minutes
resting time:
2
hours
hours
Equipment
9" tart pan or 4 4" tart pans
Double boiler
stand mixer
sauce pot
Ingredients
Gluten Free Hazelnut Crust
1 1/2
cups
hazelnut flour
1/2
cup
Gluten Free flour
1/2
cup
sugar
1/2
cup
Dairy Free butter, room temperature
Turtle Layer
1
can
condensed coconut milk
1
cup
hazelnuts, chopped
1
cup
Dairy Free semi-sweet chocolate chips, melted
Toasted Marshmallow Merengue
6
egg whites
2
cups
sugar
2
tbso
Toasted Marshmallow Artisan Flavor
Instructions
Gluten Free Hazelnut Crust
Preheat oven at 375.
Mix all of the ingredients together in a bowl, Press into a 9" tart pan, or 4 4" tart pans.
Bake for 20 minutes. If it starts to brown lightly cover with foil.
Allow to cool.
Turtle Layer
Pour a can of condensed sweetened coconut milk into a sauce pan.
Cook over medium/low heat for 5-8 minutes until it begins to turn golden and a light caramel color. Do not overcook as it will become too hard.
Pour into the tart shell/shells.
Sprinkle the chopped hazelnuts over the caramel.
Drizzle the melted chocolate chips over the nuts and caramel.
Toasted Marshmallow Merengue
Add the ingredients to a glass bowl and mix.
Bring a pot of water to a low boil.
Place glass bowl over the pot, making sure the water doesn't touch the bottom of the bowl.
Continue to whisk vigorously for approximately 5 minutes. The mixture should become frothy.
Pour the mixture into your waiting mixer. Beat on high for 15 minutes. The merengue should be fluffy and pliable and increased in size.
Transfer mixture to a piping bag. Pipe onto your waiting tart.
Enjoy!
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