Raspberry Tarts with Chocolate Hazelnut Crust
Ingredients
Chocolate hazelnut crust
- 150g all purpose flour
- 80g powdered sugar
- 15g hazelnut meal
- 17g cocoa powder
- 35g cornstarch
- 90g dairy free butter
- 3 tbsp hazelnut milk
- 1/4 tsp pink salt
Raspberry chia jam
- 240g fresh raspberries
- 85g maple syrup or 1/4 cup of sugar of choice
- 3 tbsp chia seeds
- 1/2 tbsp velvet red beet powder
- Juice of half lemon
- 1/2 tsp agar agar powder
Preparation
Crust
Preheat oven to 180c.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Refrigerate the dough for at least 10 minutes.
Roll out the chilled dough, cut the pieces using a tart ring and assemble.
Then cut out the strips.
Lift the strips and place them on the inside of each tart ring.
Bake at 180c for 15-18 minutes.
Allow to cool completely.
Filling
Place the raspberries and lemon juice into a saucepan over a medium heat.
Mash the raspberries as they begin to heat up.
Add agar powder and cook until dissolved, whisking constantly.
Whisk in dissolved beet powder, continue to simmer for 1 minute.
Remove from the heat and allow the mixture to cool a little before adding the chia seeds.
Assembly
Fill the cooled tart shells with the raspberry chia jam.
