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Hazelnut tart with chocolate hazelnut pastry cream & whipped chocolate ganache



  • 1 cup whole wheat flour
  • 4 tbsp hazelnut meal
  • 1/4 cup powdered sugar
  • 75g cold vegan butter, cut into cubes
  • 1 1/2 tbsp nut milk, cold
  • pinch of salt

Chocolate hazelnut pastry cream

  • 1 cup roasted hazelnut
  • 1 1/2 cup full fat coconut milk canned
  • 1/4 cup pure maple syrup
  • 2 tbsp cocoa powder
  • 1/2 cup nut milk
  • 3 tbsp cornstarch
  • 100g dark chocolate, melted

Chocolate ganache

  • 125g dark chocolate melted
  • 6 tbsp full fat coconut milk canned

Whipped chocolate ganache

  • 50g vegan butter, softened
  • 75g chocolate ganache
  • 1/2 cup powdered sugar sifted



  1. Preheat oven to 180 celsius. Grease 8 inch tart tin. Set aside. In a food processor, add flour, hazelnut meal, powered sugar, salt, pulse until combined. Then slowly add the butter, pulsing all the while, until you get a coarse meal. Then slowly add the cold milk and pulse until a dough ball forms. Flatten dough into disks, roll dough into a large circle, then place gently into tart tin. Bake for 15 minutes until crust is golden brown. Transfer to a wire rack and let it cool.

Chocolate hazelnut pastry cream

  1. Place hazelnuts in a food processor and process until finely ground. Add hazelnut into a medium saucepan, add coconut milk, maple syrup and cocoa powder. Cook on a medium to low heat while constantly whisking. Bring to a boil, turn the heat to low, let simmer for 2-3 minutes. Remove from the stove. Allow the hazelnuts to continue infusing the milk for 5 minutes. Prepare a fine mesh strainer over a measuring cup. Pour mixture into the measuring cup.
  2. In a separate medium bowl, mix milk, cornstarch and melted chocolate until combined. Pour chocolate-milk mixture to the warm hazelnut mixture, mix until it is well mixed. Place mixture back into the saucepan and reheat until thicken, about 1-2 minutes.

  3. Pour pastry cream into the cooled tart. Place in the fridge for at least 2 hours to set. 

Whipped chocolate ganache

  1. Make the chocolate ganache, Stir the melted chocolate and coconut cream, folding them together. Keep stirring until combined. Cover with plastic wrap and refrigerate overnight. (Ganache should be thick and spoonable)

Whipped chocolate ganache,

  1. Combine butter and chocolate ganache in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 3 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes until smooth

  2. Pipe whipped chocolate ganache over the pastry cream, garnish and enjoy!