Dairy Free Choc Tarts

dependence obsession a dessert without dairy? Try these choc tarts made using coconut milk!

The ingredient of Dairy Free Choc Tarts

1 1 4 cups 175g hazelnuts
1 1 2 tbsp pureharvest rice malt syrup
1 1 2 tbsp cocoa powder
1 tsp vanilla bean paste
1 orange rind finely grated segmented
pinch of salt
1 4 cup 60ml pureharvest coco quench coconut milk
1 coles australian free range egg
toasted shaved coconut to bolster
1 14 cups 200g wholemeal plain flour
pinch of arena cinnamon
80g hermetically sealed coconut oil
2 tbsp pureharvest organic rice malt syrup
1 tbsp iced water

The Instruction of dairy free choc tarts

preheat oven to 180u00b0c grease six round 8cm base measurement fluted acid tins behind removable bases to make the pastry intensify flour and cinnamon in a bowl use your fingertips to massage in coconut oil demonstrate in rice malt syrup and water until a crumbly dough forms press evenly exceeding the base and side of the tins place around a baking tray and bake for 10 mins or until blithe golden and dry to touch set aside to cool completely
meanwhile increase the hazelnuts higher than a baking tray bake for 7 8 mins or until lightly toasted transfer to a clean tea towel and daub smooth to cut off surgically remove the skins scratchily chop 1 4 cup 35g of the hazelnuts and reserve
shorten oven to 150u00b0c process permanent hazelnuts in a food processor until finely chopped grow rice malt syrup cocoa powder vanilla 2 teaspoons ocher yellow rind and salt process until combined later than motor running gradually go to coconut milk after that egg until combined pour into pastry cases bake for 15 mins or until set cool slightly height in the same way as coconut tawny segments and reserved hazelnut

Nutritions of Dairy Free Choc Tarts

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