Chocolate Tartlets with Hazelnut Brittle

35—45 Min
Kotányi Haselnusskrokant geröstet im 100g Beutel
ganze Haselnuss vor einer halbierten Haselnuss
Hazelnut BrittleStabilo bag S

Be my valentine! These chocolate tartlets adorned with fruit, brittle and cacao nibs will melt any heart. Add a pinch of love for a perfect evening! Do note though, they need to chill for at least three hours.

Ingredients 2 Portions

  • For the base

    • 100 gRolled oats
    • 10 pieceMedjool dates, pitted
    • 80 gAlmonds, ground
    • 1 tbsp.Chia seeds
    • 2 tbsp.Cashew puree
    • 1 tsp.Cinnamon, Ground
    • 1 tsp.Cocoa powder
    • 1 pinchSea Salt, Coarse
  • For the chocolate cream

    • 300 gCoconut cream
    • 3 tbsp.Coconut sugar
    • 1 tbsp.Cocoa powder
    • 1 tsp.Cornstarch
    • 1 tsp.Agar-agar
  • For the topping

Preparation

  1. 1

    Add all the ingredients for the base to a blender and blend until a fine sticky mixture is formed. If the mixture is too dry, add another tablespoon of the cashew puree and continue to blend.

  2. 2

    Halve the mixture, then press it firmly onto the base and round the edge of the tartlet tins (12 cm in diameter).

  3. 3

    To make the chocolate cream: Place all the ingredients in a pan and whisk thoroughly. Quickly bring to the boil and continue to stir until the mixture thickens.

  4. 4

    Allow the cream to cool for a short time and pour into the tartlet tins. Place in the fridge for 3 hours or overnight so that the cream firms up.

  5. 5

    Decorate with the fruit, praline and cocoa nibs and serve.

Jelena Maier