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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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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