Chocolate Tartlets with Hazelnut Brittle
35—45 Min
Be my valentine! These chocolate tartlets adorned with fruit, brittle and cacao nibs will melt any heart. Add a pinch of love for a perfect evening! Do note though, they need to chill for at least three hours.
Ingredients 2 Portions
For the base
- 100 gRolled oats
- 10 pieceMedjool dates, pitted
- 80 gAlmonds, ground
- 1 tbsp.Chia seeds
- 2 tbsp.Cashew puree
- 1 tsp.Cocoa powder
- 1 tsp.Cinnamon, Ground
- 1 pinchSea Salt, Coarse
For the chocolate cream
- 300 gCoconut cream
- 3 tbsp.Coconut sugar
- 1 tbsp.Cocoa powder
- 1 tsp.Cornstarch
- 1 tsp.Agar-agar
For the topping
- 1 tbsp.Cocoa nibs
- 5 tbsp.Any combination of fresh fruit
- Hazelnut brittle
Preparation
- 1
Add all the ingredients for the base to a blender and blend until a fine, sticky mixture is formed. If the mixture is too dry, add another tablespoon of the cashew purée and continue to blend.
- 2
Halve the mixture, then press it firmly onto the base and round the edge of the tartlet tins (12 cm in diameter).
- 3
To make the chocolate cream: Place all the ingredients in a pan and whisk thoroughly. Quickly bring to the boil and continue to stir until the mixture thickens.
- 4
Allow the cream to cool for a short time and pour into the tartlet tins. Place in the fridge for 3 hours or overnight so that the cream firms up.
- 5
Decorate with the fruit, brittle and cocoa nibs and serve.
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