CHOCOLATE & HAZELNUT TARTLETS

Comfort food anyone?

CHOCOLATE & HAZELNUT TARTLETS

140g (1 cup + 2 tablespoons) plain flour

50g (1/2 cup) toasted hazelnuts, ground

50g (1/4 cup) soft brown sugar

50ml (scant ¼ cup) sunflower oil or other flavourless oil

40ml (1/3 cup) soya milk or other non-dairy milk, or water

scant ¼ teaspoon baking powder

Filling:

40g (1/3 cup) toasted hazelnuts, chopped

190g (1 cup) firm silken tofu

140g (1 cup) dark chocolate chips

1 ½ tablespoons agave syrup

Preheat the oven to 180°C/350°F. Line a flat surface with parchment paper and sprinkle with flour, and lightly grease four tartlet tins. In a bowl, mix together ground hazelnuts, flour, sugar and baking powder. Make a well in the middle and pour in the oil. Mix with a fork and gradually add the milk. Mix with your hands until the dough comes together. Roll it out on the floured surface, then fit into the tins, pressing firmly into the bottom and sides. Sweep the rolling pin over the top of the tartlet tins to crimp the excess dough, then pierce the bottom of the crusts a few times with a fork. Place in the oven and bake for 10 minutes.

In the meantime, make the filling. Blend the tofu in a blender. Melt the chocolate chips in a double boiler, add to the tofu together with the agave syrup and blend until thoroughly combined and smooth. Sprinkle the chopped toasted hazelnuts at the bottom of each baked crust, then pour the chocolate mixture and place the tartlets back in the oven for 8 more minutes, or until the filling sets. Once baked, transfer the tartlets to a cooling rack without removing them from the tins. Sprinkle the tops with more chopped hazelnuts, pressing them down gently, and leave to cool completely. Only remove the tartlets from their tins when completely cool, or they will crumble. Now fill your stomach and drown your sorrow.

Notes: I adapted the tart crust recipe from my raspberry jam tart. Good stuff that. However, if laziness takes over, you can turn this into a no-bake treat – just head here and use the digestive tart crust recipe, then put the tartlets in the fridge instead of baking them. The chocolate filling will set in the fridge and they will taste just as delicious (I’m so resourceful)