Description
This decadent Chocolate Nutella Tart combines a crunchy almond and coconut crust with a rich, creamy Nutella-infused chocolate ganache. Topped with toasted nuts and fresh raspberries, it’s an indulgent dessert perfect for any occasion. The tart requires baking the crust and chilling the ganache to set, resulting in a luscious, elegant treat.
Ingredients
Crust
- ½ cup unsweetened coconut flakes
- 1¼ cups almond meal/flour
- ¼ cup toasted hazelnuts
- ¼ teaspoon salt
- 2 tablespoons coconut oil
- 2 tablespoons maple or agave syrup
Ganache Filling
- 12 ounces bittersweet chocolate, finely chopped (or 8 ounces bittersweet and 4 ounces semi-sweet chocolate)
- 1 cup canned coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup Nutella or hazelnut spread (use a Vegan Hazelnut spread if preferred)
Toppings
- ½ cup pistachios
- ¼ cup toasted hazelnuts
- 1 cup fresh raspberries
- Coarse sea salt (optional)
Instructions
- Prepare the crust mixture. Preheat your oven to 350°F (175°C). In a food processor, combine the unsweetened coconut flakes, almond meal, toasted hazelnuts, and salt. Pulse briefly to mix the dry ingredients.
- Add wet ingredients to form the crust. Melt the coconut oil and maple or agave syrup together in a small container. Pour the mixture into the food processor and pulse until the ingredients combine into a crumbly but sticky dough.
- Form and bake the crust. Press the crust mixture evenly into the bottom and up the sides of a 9-inch tart pan. Use the flat bottom of a cup or glass to firmly pack the crust. Bake in the preheated oven for 10 to 12 minutes, until the crust is golden and firm. Remove from oven and let cool completely.
- Make the chocolate ganache. Place the finely chopped chocolate in a medium bowl. In a small saucepan, gently bring the canned coconut milk to a boil. Pour the hot coconut milk over the chopped chocolate and let it sit for 2 minutes to melt. Stir slowly until smooth and creamy. Whisk in the pure vanilla extract and the Nutella hazelnut spread until fully combined.
- Assemble and chill the tart. Pour the chocolate ganache into the cooled tart shell, smoothing the top with a spatula. Refrigerate the tart for at least three hours, or preferably overnight, until the ganache is set firmly.
- Add toppings and serve. Before serving, top the tart with the toasted hazelnuts, pistachios, fresh raspberries, and sprinkle with coarse sea salt if desired for an extra flavor contrast.
- Storage. Store any leftovers covered in the refrigerator for up to one week to maintain freshness and texture.
Notes
- Using a combination of bittersweet and semi-sweet chocolate gives a balanced flavor to the ganache.
- Ensure the crust is fully cooled before adding the ganache to prevent melting or sogginess.
- To toast nuts, spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally.
- For a vegan version, choose a dairy-free Nutella substitute and ensure the chocolate is vegan-friendly.
- The crust can be prepped in advance and stored in an airtight container before baking.
- The tart is best served chilled for a firm texture but can be brought to room temperature for 10 minutes before serving for a softer bite.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
