Tarts & pies · Requires cooking· Gluten-free

Chocolate Hazelnut Cream Tart

Name: Chocolate Hazelnut Cream Tart
Prep time: 30 min
Cook time: 35 min
Yield: 8 servings
Ingredients: 110 g Gluten-free 1:1 baking flour blend (with xanthan gum); 55 g Hazelnuts; 30 g Unsalted butter; 35 g Water; 112 g Allulose; 420 g Skim milk; 180 g Plain nonfat Greek yogurt; 40 g Unsweetened cocoa powder; 32 g Cornstarch; 5 g Vanilla extract; 1 g Iodized salt

A hazelnut pastry shell holds a deep cocoa pudding filling with a glossy finish and a little nut crunch.

HANDS-ON30 minutes

COOK35 minutes

REST / SET30 min pastry chill · 1 h cool · 4 h chill

MAKES8 dessert portions

Let’s make it

An original Raw Desserts editorial recipe. About these recipes

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Makes 8 servings

Gluten-free 1:1 baking flour blend (with xanthan gum)110g gluten-free 1-to-1 baking flour with xanthan gum
Grams of Gluten-free 1:1 baking flour blend (with xanthan gum)g
Hazelnuts55g unsalted hazelnuts, divided
Grams of Hazelnutsg
Unsalted butter30g cold unsalted butter
Grams of Unsalted butterg
Water35g cold water
Grams of Waterg
Allulose112g pure granulated allulose, divided
Grams of Alluloseg
Skim milk420g skim milk
Grams of Skim milkg
Plain nonfat Greek yogurt180g plain nonfat Greek yogurt
Grams of Plain nonfat Greek yogurtg
Unsweetened cocoa powder40g unsweetened cocoa powder
Grams of Unsweetened cocoa powderg
Cornstarch32g cornstarch
Grams of Cornstarchg
Vanilla extract5g vanilla extract
Grams of Vanilla extractg
Iodized salt1g fine salt
Grams of Iodized saltg

Weights are edible ingredient amounts before cooking; weigh eggs without shells. Changing servings scales every ingredient, but finished weight can change during cooking. Keep the stated pan depth or individual portion size. Use more pans or portions when scaling; follow the original temperature and doneness checks. Do not eat raw flour, eggs or batter.

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A few simple steps

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Follow the updated ingredient weights and your swap notes above. The method keeps the original ingredient names; chilling and cooking times are guidance.

01
Heat a conventional oven to 160°C / 320°F. Reserve about 11 g of the hazelnuts for finishing and grind the rest finely. Mix the ground nuts, flour, salt and 22.4 g of the allulose; rub in the butter, add the water and press into a 23 cm / 9 inch tart tin about 3 cm deep. Shape by pressing through baking paper rather than rolling out; patch small cracks with dough from thicker areas.
02
Chill for 30 minutes to hydrate the flour and firm the butter, prick the base and line with baking paper and weights. Bake for 18 minutes; remove the lining and weights and bake for another 6–10 minutes until dry and lightly golden. Cool completely.
03
Whisk the cocoa, cornstarch and remaining allulose in a saucepan. Add the milk in stages, whisking to a smooth slurry before adding the rest.
04
Cook over medium-low heat, stirring across the base and corners, until the pudding thickens and bubbles slowly. Whisk for another minute, then remove from the heat and stir in the vanilla.
05
Cool the pudding until warm, then whisk in the yogurt. Spread into the pastry shell and cover the surface directly. Refrigerate within 1 hour and chill for at least 4 hours.
06
Chop the reserved hazelnuts finely and scatter over the tart. Cut into equal wedges using a warm wiped knife. The filling is cocoa pudding, not melted-chocolate ganache.

Before you begin

Notes for this recipe

An original Raw Desserts editorial recipe concept, not a cookbook transcription and not a tested adaptation.

A note from our kitchen

This original editorial recipe and its swap suggestions have not been independently kitchen-tested. Check texture as you go, follow ingredient package instructions, and refrigerate perishable mixtures promptly.

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Chocolate Hazelnut Cream Tart

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