Chocolate hazelnut tartlets
If you haven't noticed, I'm really into simple recipes. Like chocolate hazelnut tartlets. And I'm even more into recipes that aren't time consuming. Like chocolate hazelnut tartlets. Because any recipe that requires me to dirty half of the dishes in my kitchen - then stand over the sink for an hour, scrubbing butter and crumbs out of the crevices of the pan - will never be featured on this blog.
Which brings me to this: I don't like the kitchen as much as you might think. I like it just enough to bake in it. And create simple, not time consuming things. If the first word that comes to your mind is lazy.. you're probably right. But don't ever tell me that to my face. Cause I'll smack you. Then run like a little bitch.
As simple as this is, it's really quite decadent. I used two, single origin chocolate bars from one of my favorite chocolate companies - Askinosie. However, you could get by with using any chocolate, since Askinosie chocolate bars aren't exactly easy on the pocketbook. To me, they're worth every penny. Especially if you're sharing these tartlets with guests. The crust can be made gluten free by replacing the flour with gluten free flour(s) of your choice. For a sweeter filling, increase the maple syrup to 1/2 cup; for a lighter tart, reduce the chocolate to 3 ounces. And between you and me, you can totally just make the chocolate filling, store it in the fridge for 20 minutes, then enjoy it as chocolate mousse.
CHOCOLATE HAZELNUT TARTLETS
3/4 cup hazelnut meal
1 1/4 cup spelt flour
2-3 tablespoons sucanat
1/2 cup vegan butter, cold
6 oz good quality dark chocolate
12 oz lite firm silken tofu
1/4 cup maple syrup
Pinch of fine sea salt
Preheat oven to 350˚F. In a large mixing bowl, whisk together the hazelnut meal, flour and sucanat. Cut in the butter until the mixture resembles a coarse meal. If the dough is too crumbly and doesn't stick together when pressed between your fingers, add cold water 1 tablespoon at a time, until the desired consistency is reached. Divide mixture evenly between 4 4" tartlet pans and firmly press the dough up the sides of the pans. Poke a few holes in the bottom of the crusts. Bake crusts at 350˚F for 4-5 minutes, or just until a hazelnut aroma fills your kitchen.
In a double boiler over medium heat, melt the chocolate. Transfer to a high speed blender, such as a Vitamix, and blend with tofu, maple syrup and salt until smooth; about 15-20 seconds. Divide mixture evenly between the baked tartlet crusts. Bake at 350˚F for 5-6 minutes, then transfer to a wire rack to cool. Refrigerate in an air tight container for up to 3 days.
Yield: 4 4" tartlets