INGREDIENTS
- 8 dairy free cookies
- 1/2 cup (170g / 3oz) dairy free butter (melted)
- Shortcrust pastry (we use Jus Rol)
Toppings:
- 1/2 (113g / 4oz) cup dairy free butter
- 1 cup (220g / 7.75oz) brown sugar
- 1/2 (170g / 6oz) cup maple syrup
- Seed & Bean Sicilian Hazelnut Dark Chocolate
- 1 cup (236ml) coconut cream
- 3 (375g / 13oz) cups broken hazelnuts
To Serve:
- Oat Cream
- Berries
METHOD
- Put the cookies in a food processor & blend them up into crumbs
- Pour the crumbs into a small bowl, add the dairy free butter & mix it together
- Pour the mixture into a tart tin, lined with shortcrust pastry (lined with baking paper) & spread it out so it’s neat
- Bake the base at 200℃ (392℉) for 10 minutes
- Put the dairy free butter in a pan & melt it down
- Add the brown sugar & stir it in so it dissolves
- Add the maple syrup & stir it in
- Break in the Seed & Bean chocolate & melt it into the mixture
- Stir in the coconut cream until it’s melted down
- Add the hazelnuts & stir them round in the mixture so all the nuts are covered
- Pour the mixture into a the shortcrust pastry base
- Bake the tart for a further 10 minutes at the same temperature as before
- Take the tart out of the oven, let it cool to room temperature
- Put the tart in the fridge & chill until it’s hardened
- Serve with oat cream & berries
