Hazelnut Tartlets with Cacao Custard and zero sugar Meringue are a true delicacy! Not only that, they are a superfood full of nutrients.
Yes I know, the second tartlets recipe in the row, at this time though Hazelnut Tartlets with Cacao Custard and zero sugar Meringue. Well, what can I say, it seems like these adorable little desserts are my family’s new favorites. One of the great things about this recipe is that you can make many alternatives. If you compare my first recipe, the SPRING TARTLETS with these Hazelnut Tartlets it is quite obvious how different they are. Therefore, you can come up with your own flavors as well, isn’t that amazing?
Otherwise, the process is always pretty much the same.
Although, in this case I making them with vegan meringue, which is delicious by the way. It is also very easy to make, even if you never have done it before. Just make sure you read my instructions carefully. There is just one think about making meringue with sweetener instead of sugar, is that the next day is not as thick anymore. Therefore I recommend to make it just before serving, for example if you making them for a party. I also made a note in the recipe that you can try sifted coconut sugar if you prefer. It will work, although the meringue will be more yellow, which in tis case should not be a problem.
Working with a butane torch is also super easy and nothing to be afraid of. This is the second recipe I used on the meringue and it really adds a nice caramelized flavor. You can check my previous recipe as well, the LEMON TARTS.
Otherwise, just like all my desserts, this one is also a highly nutritious, guilt-free superfood dessert! If you do not eat all 12 by yourself of course!!! It is also easy to make, just take your time read my instructions carefully, and watch the short video as well.
One last thing for those of you who are new to SWERVE Sweetener you can read more about it HERE.
I almost forgot to mention my favorite pansies, which are edible. Since I love decorating my desserts with flowers, although I don’t always have edible at hand. A few of my previous recipes have attached links about edible flowers, however, I just found another one. To be honest, though, I never eat flowers! I just like to decorate with them for a photoshoot, but after I am done I put them in the water.
Thank you so much for visiting and if you have any questions or suggestions, please leave a comment. I wish you a wonderful week.
HAZELNUT TARTLETS
Equipment
- 12 mini tart pans
- 1 brush
- 1 hand mixer
- 1 piping bag
- 1 round tip 0.6 inch
- 1 pair surgical gloves
- 1 butane troch
- 1 double boiler
Ingredients
- CRUST
- 1 cup of almond flour
- 1 cup of quinoa flakes GoGo Quinoa
- ½ cup of ground hazelnuts
- ¼ cup of unrefined coconut oil melted above the steam in double boiler
- ¼ cup maple syrup
- 2 tsp pure vanilla extract
- Pinch of Himalayan pink salt
- Mix well
- CACAO CUSTARD
- 400 ml of coconut milk 1 can, room temperature
- 2 tbsp arrow root powder Organic arrowroot powder
- 1 tbsp cacao powder
- ¼ cup maple syrup
- 1 tsp hazelnut extract optional
- ½ cup of water
- MERINGUE
- ½ cup of aquafaba the liquid from canned chickpeas, room temperature
- ¾ cup of sweetener confectioners Swerve ((you can try sifted raw coconut sugar if you prefer)
- ½ tsp cream of tartar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350F, (175C)
- Brush your tartlet pans with little bit of oil. By using mini-ice cream scoop fill each with two scoops.
- While wearing surgical gloves, lightly press down the centre with your thumbs and circle around creating smooth shape with groove in the middle. Repeat until all of them are done.
- Bake for 10 t0 15minutes and let it cool down at least for 30minutes.
- Remove from the pans by turning them upside down and knock with your knuckles or butter knife on the bottom of the pans. Lift them a little and they will fall out. However, put them back in and fill with custard. The reason for that is to prevent them from falling apart yet, come easy the next day, since they expand a little.
- Place them into refrigerator overnight.
- Before serving, remove from the pans again and decorate with meringue.
- CACAO CUSTARD
- Mix all the ingredients well in a small pot and bring into a boil.
- MERINGUE
- In a medium bowl, start whisking on low settings until the aquafaba gets fluffy. It will take about 5 minutes.
- Add the cream of tartar and continue whisking until the aquafaba thickens. Another 5 to 10 minutes.
- Gradually start adding the sweetener while whisking. After it’s all in, turn the speed high and whisk for another 10 min.
- Fill your piping bag and decorate.
- By using butane torch, lightly toast meringue on your tarts.
Video
Notes
- These tartlets can be stored in a refrigerator up to 5 – 7 days, as long they are in their molds and wrapped in a plastic wrap. Meringue must be add fresh before serving.
- Coconut milk can be substituted with Oat milk and coconut oil with vegan butter.
