Easy Chocolate Hazelnut Tartlets
Chocolate Hazelnut Tartlets | These velvety tartlets are so rich and decadent and made with only 7 simple ingredients. Dark chocolate and full-fat coconut milk make up the silky ganache filling, set inside a nutty crust of hazelnuts, flour, and butter. Rich, smooth, and perfectly sweet.
Chocolate hazelnut tartlets are incredibly delicious sweet treats that you won’t be able to resist. The buttery hazelnut crust holds a silky smooth dark chocolate and coconut milk ganache filling. These chocolate tartlets are perfection!
I used to think that making tarts was way above my skill level because they’re always so beautiful and intricate looking. But tartlets are actually very easy to make. It all comes down to the tart pan. And I didn’t even use the typical fluted edge tart pan.
You can make a tartlet in any kind of tartlet pan, but the ones with a removable bottom will make the tartlet making process much easier.
What are chocolate hazelnut tartlets made of?
These chocolate hazelnut tartlets are made with just 7 simple ingredients.
Coconut milk and dark chocolate make up the ganache. Your typical ganache is made with heavy cream and chocolate. To make a vegan ganache I used a can of coconut milk, which is thicker than regular cream anyway, tastier, and more nutrient dense, as well as rich dark chocolate.
Raw hazelnuts, sugar, butter, and flour. These ingredients make up the tart crust. Lightly grind the hazelnuts in a food processor, or buy crushed hazelnuts. Then add the flour, sugar, and melted butter (I used dairy free butter) and mix until combined. Also, save some chopped hazelnuts to decorate the top of the tartlets.
How to make vegan ganache with coconut milk
For the vegan ganache, open a can of coconut milk and scoop out the thick coconut cream from the top. This is the part you want to use. Measure out a half cup for the ganache. (If you want to use all of the coconut cream and have extra ganache, just measure out an equal amount of dark chocolate. Hard ganache is a 1:1 ratio of chocolate to cream.)
Heat the coconut cream in a pot over medium heat until it starts to lightly bubble. Once it’s heated through (90°F-105°F) pour it over the chopped dark chocolate. Let it sit for about 30 seconds, and then whisk until the mixture turns into a thick and creamy chocolate sauce.
How this tartlet recipe is so easy
These chocolate hazelnut tartlets are made with only 7 simple ingredients, many of which you likely have in your pantry. The crust consists of ground raw hazelnuts, a bit of flour, and some melted butter. I used vegan butter, but you can use any butter.
The filling is a simple vegan ganache, made with equal parts coconut milk (the thick part only) and dark chocolate.
Chocolate tartlets are super quick and easy to make too. Make the crust first and bake for 10 minutes until golden brown. While they’re cooling, make the ganache. Then fill the tart shells and top with a sprinkle of chopped hazelnuts. Then just pop them in the fridge for about 2 hours until the ganache is set.
Ingredients
Substitutions
Instructions
Preheat your oven to 375°F/190°C.
Add the ground hazelnuts, flour, sugar, salt, and melted vegan butter to a bowl and mix to combine. The mixture should look almost like cookie dough, and stick together when you press it between two fingers.
Split the dough in half and use your thumb to press it into two tartlet shells. Make sure the dough is evenly distributed, and there are no holes that you can see.
Place the two tart shells onto a baking sheet and bake for 10 minutes, or until crunchy and golden brown.
Remove from the oven, and once cool enough to touch, remove the crusts from the tart pans and place them on a cooling rack to cool completely.
While the crusts are cooling, open up a can of coconut milk. Scoop out the thick coconut cream from the top. Measure out half a cup and transfer to a pan. Heat on medium/high heat until just bubbling. The cream will become thin once heated.
Add a half cup of chopped dark chocolate to a heat-safe mixing bowl.
Once the coconut cream is heated through, pour it over the chopped dark chocolate.
Wait for 30 seconds, and then whisk to combine. The liquid should be thick and creamy. Add the vanilla and whisk to combine.
Evenly distribute the liquid ganache between the two tart shells.
Add a pinch of crushed hazelnuts to the centers. Place in the fridge to set for 2 hours.
Enjoy them on their own or with a dollop of coconut whipped cream.
Tips for making chocolate hazelnut tartlets
What to serve with chocolate hazelnut tartlets
Serve a handful of your favourite fresh berries along side your tartlets. Strawberries, raspberries, or blueberries would be great.
Top your tartlets with a generous dollop of coconut whipped cream. Drizzle some chocolate sauce or nut butter over top.
Serve with a scoop of your favourite dairy free ice cream. Vanilla, caramel, or chocolate would pair nicely with the nutty flavour of the tart.
Pair your tartlets with espresso or a strong cup of coffee. The bitterness of the coffee complements the sweetness of the tartlets perfectly.
Storage
Store the tartlets covered in the fridge for up to 3 days, or wrap individually and freeze for up to 3 months. To enjoy from the freezer, defrost in the fridge overnight and enjoy the next day.
FAQ’s
Sure! If you’re short on time or prefer convenience, store-bought tartlet crust will do the trick. Just check the packaging for any specific instructions regarding baking time and temperature.
They can last for about 3 to 4 days in the refrigerator. Just cover them tightly with plastic wrap or place them in an airtight container to keep them fresh.
Absolutely. Place the tartlets in an air tight container or individually wrap them and store them in the freezer for up to 3 months. Defrost in the fridge overnight and enjoy the next day.
Vegan Chocolate Hazelnut Tartlets
Equipment
- Food processor
- 2 Mini springform pans or 2 tartlet pans
Ingredients
- ¾ cups raw hazelnuts chopped
- ½ cup coconut milk just the thick part from the top of the can
- ½ cup dark chocolate
- ¼ cup vegan butter melted
- 2 tablespoons white sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup all purpose flour
Instructions
- Preheat the oven 375° F
- Add the ground hazelnuts, flour, salt and melted butter to a bowl or food processor and mix to combine. The texture should resemble cookie dough.
- Divide the dough between two tartlet pans and press into each pan until evenly distributed. Make sure there are no holes that the filling could leak out of.
- Bake the crusts for 10 minutes or until golden brown. Once cool enough to touch, remove the crusts from the pan and let them continue cooling on a cooling rack.
- Put the chopped dark chocolate in to a heat safe mixing bowl.
- Add the thick coconut cream (from the top of a can of coconut milk) to a pot. Heat on medium-high heat until it becomes a liquid and is just bubbling.
- Once heated through, carefully pour the coconut milk over the chocolate. Let sit for 30 seconds, and then whisk to fully combine. Add the vanilla and whisk to combine.
- Divide the ganache into the two tart shells. Sprinkle a pinch of chopped hazelnuts to the top of the ganache. Transfer to the fridge and let set for 2 hours. Enjoy.
Video
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
This is the best chocolate tart, not just the best vegan tart. Loved it!