Sugar-Free Blueberry 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 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.