Piedmont hazelnut tart with figs
Plant-based, dairy-free, refined sugar-free, vegan-friendly, raw version
Equipment
- 1 20cm / 8" tart tin
Ingredients
Ingredients for the base
- 200 g /2 cups oats, GF if needed
- 1 tbsp cacao nibs
- pinch pink salt
- 80 g/ 1/4 cup +1 tbsp unsweetened organic hazelnut butter
- 60 g/ 1/4 cup pure maple syrup
Ingredients for the hazelnut cream
- 50 g/ 1/3 cup raw cashews, soaked overnight
- 100 g/ 3/4 cup roasted and peeled Piedmont hazelnuts soaked overnight
- pinch of pink salt
- 1 tsp vanilla bean paste
- 300 g/ 1 1/4 cups coconut cream of a can
- 60 g/ 1/4 cup pure maple syrup
- 30 g/ 1 oz. raw cacao butter
Instructions
Make the base
- Preheat oven to 170C/338F degrees.Place the oats, salt and cacao nibs in a food processor and blend until finely ground.
- Add hazelnut butter and maple syrup and blend until a sticky dough forms.
- Press the dough firmyl into the tart tin and bake for 10-12 minutes.
- Let cool down completely.
- If you want the tart to be raw, press the dough into the tart tin, skip baking and place the base into the refrigerator to set.
Make the hazelnut cream
- Drain and rinse the cashews and hazelnuts. Remove any skin left.
- Place them in a high speed blender together with the vanilla, salt, maple syrup and coconut cream. Blend until smooth.
- With the machine running, slowly add the melted cacao butter and blend until completely smooth and creamy.
- Pour the filling over the tart base, gently tap over a work surface to remove bubbles and place in the refrigerator to set overnight.