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Vegan Chocolate Hazelnut Tart
Ingredients
  • subheading: SHORTBREAD BASE:
  • 100 g / ¾ cup blanched & toasted hazelnuts*
  • 185 g / 1½ cup all purpose flour or GF flour mix*
  • 1½ tsp xanthan gum (only if using GF flour)
  • ½ tsp salt
  • ¾ tsp ground cardamom (optional)
  • 50 g / ¼ cup caster (superfine) sugar
  • 120 g / 4.25 oz (heaped ½ cup) vegan butter or odourless coconut oil
  • fridge cold water
  • subheading: GANACHE FILLING:
  • 300 g / 10.5 oz 70% dark vegan chocolate
  • 120 ml / ½ cup vegan single cream (I used Oatly)
  • 120 ml / ½ cup maple syrup
  • 60 ml / ¼ cup hazelnut liqueur (like Frangelico) or plant milk
  • 180 g / ¾ cup smooth hazelnut butter*
  • ¼ tsp salt
Steps
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