Blurberry Hazelnut Tart
Ingredients
- 1 cup coconut flour
- 1 cup ground almond meal
- 2-3 tablespoons ground flax soaked in 2-3 tablespoons water
- 1 tablespoon sugar free low- carb maple syrup
- 1/4 cup coconut or olive oil
- 1/2 teaspoon vanilla extract
- blueberry layer
- 1 pound frozen blueberries
- 3 tablespoons sugar free low carb maple syrup
- 2-3 tablespoons water
- 1 tablespoon agar agar powder
- chocolate layer
- 1 cup chilled whipping cream or coconut cream
- 1/2 cup nuti light chocolate spread
- toppings
- sugar free dark chocolate, grated
- fresh blueberries
- hazelnuts
Preparation
Preheat oven to 350 f
In a food processor, pulse the flax, coconut, ground almonds, oil, vanilla and maple syrup until a rough dough is formed
Press the dough into a 9 inch tart pan evenly, push the dough up on to the sides
Bake for approx 10-15 minutes until crust firms up and slightly golden brown
Leave it to cool for 10-15 minutes
In a medium sized saucepan bring the frozen blueberries, water and maple syrup to a gentle simmer until soft
Purée the fruit and pour it back into the pan
Add agar agar and simmer for 3-4 minutes, stirring constantly
Pour it onto the tart and spread evenly
Place the tart in the fridge
Melt nuti light chocolate till it’s just melted
Whip the the cream till it forms soft peaks
Gently fold the @nutilight into the whipped cream until chocolate has completely incorporated
Pour the chocolate layer on top of the blueberry layer and refrigerate for at least 2-3 hours until tart has set
Top with grated chocolate shavings roasted hazelnuts and fresh blueberries
Makes 8-10 slices