The tart shells are made of hazelnuts and the filling is a rich and lush chocolate ganache. Top it all off with the star of the show: fresh huckleberries, and you have something special.
The hazelnut tart shell is very delicate and short. It literally melts in your mouth! The toasty, nutty flavor from the hazelnuts is wonderful with the fresh and zingy huckleberries. The dark chocolate ganache adds a touch of sweetness and is also quite rich.
Really, I think the base of these tarts (the shells and filling) would be the perfect vessel for any fresh fruit, whether that be blackberries, pears, plums, cherries, strawberries, bananas, raspberries, etc... pretty much anything that pairs well with chocolate and you're set.
Slideshow of the tart being eaten :)
Ingredients (makes 12 tarts)
for the tart shells
80g hazelnuts
1/2 tsp salt
1 Tbs sugar
200g flour
140g soft coconut oil, see the picture below ↓
2-5 Tbs cold water or plant milk
for the filling
130g dark chocolate
130g full-fat coconut milk
pinch of salt
211g huckleberries (or other fruit of choice)
This is the consistency the coconut oil should be at
Instructions
1. Preheat the oven to 375°F (190°C). Prepare a muffin tin by greasing it if needed. Grind the hazelnuts into a fine cornmeal consistency. To give the tarts a nice caramelized, toasty flavor, you can lightly brown the ground hazelnuts in a pan on medium heat.
2. Dump the hazelnuts in a large bowl along with the salt, sugar, flour. Stir the dry ingredients together. Incorporate the coconut oil into the dry ingredients to create a lumpy, sandy texture.
3. Mix in the water 1 Tbs at a time to form a dough that will hold together. Generously flour a surface before rolling out the dough to evenly be 1/4" thick. Cut the dough into 4" rounds and press the rounds into a muffin tin. Prick the bottoms of the tart shells with a fork.
4. Fill the tart shell with pie weights or dry beans. *If you have leftover dough scraps, you can bake them along with the tart shells. They may cook faster, so keep an eye on them. They make an excellent snack!*
4. Bake the tart shells for 15 minutes, then remove the weights and bake for another 10 minutes or until golden brown. Allow the shells to cool for 5 minutes in the tin before transferring them to a cooling rack to cool completely.
5. Make the filling by heating up the coconut milk on medium heat until it reaches a bare simmer. Remove the pan from the heat and add the chocolate. Let the chocolate sit in the hot milk for a few minutes. Then, stir the mixture until it becomes a smooth ganache. Divide the ganache evenly between the cooled tart shells (do it by eye, or by weight, which would be about 15g of ganache in each).
6. Top the ganache with the huckleberries (again, you can divide them by eye or by weight, which would be about 16g per tart).
7. Place the tarts in the fridge to set (at least 30 minutes) before serving. Store in the fridge.
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