Chocolate Almond Hazelnut Tart
Ingredients
- 22g oat bran
- 2 tablespoons natural fat-free yogurt
- 0.75 tablespoons erythritol gold
- 0.25 teaspoon baking powder
- 2 teaspoons cocoa powder
- 1 egg
Base addition
- 1 tablespoon dark hazelnut chocolate spread
Filling
- 2 egg yolks
- 1 tablespoon erythritol gold
- 0.5 tablespoon condensed milk
- 1 tablespoon cornflour
- 1 teaspoon Moroccan almond extract
- milk (to 200ml)
- 7g gold chocolate
Topping
- 15g marzipan
- 0.5 teaspoon cocoa powder
- 7g chocolate bark
- 5g pine nuts
- few hazelnuts
- 1 pecan
Preparation
Mix all base ingredients and bake for 10 minutes at 170°C
Mush up the mixture and press into a sprayed 12.5 cm flan ring, then bake for another 5 minutes
Add a tablespoon of dark hazelnut chocolate spread to the base
In a Pyrex jug, combine the filling ingredients, cover and microwave for 1 minute, stir, and repeat for another minute
Add 7g gold chocolate to the jug mixture, stir briskly, and pour into the tart base
Bake for 10 minutes at 170°C and allow to cool
Mix 15g marzipan with 0.5 teaspoon cocoa powder and press into moulds
Add 7g chocolate bark, 5g pine nuts, a few hazelnuts, and a pecan
