A silky smooth chocolate hazelnut tart with a really simple cornflakes crust that looks fancy but really isn’t! Totally gluten free made with gluten free cornflakes, this nostalgic crust might just take you back to your childhood.
So I love everything hazelnut and I really wanted a tart base that didn’t require to much doing. I also had a friend coming over who was gluten free so I really wanted her to have a safe treat. Luckily I had some gluten free cornflakes already at hand (this is the brand I use) I decided to experiment with a cornflakes based tart, I’ll be honest I was hesitant it wouldn’t stick and just crumble everywhere. I can now conquer after completing this recipe there are delicious crumbs but it does stick together enough to form a base. Hallelujah!
The results were:
- A really buttery tasting, crunchy, subtly sweet crust! Exactly what I wanted.
The chocolate mixture is just a simple chocolate ganache using chilled coconut milk, vanilla extract, honey and light brown soft muscovado sugar. All these when combined and melted leave with you a silky smooth decadent chocolate filling that is just to die for. You could add this onto any type of chocolate tart/pie filling. To give this chocolate tart a hazelnut edge I added finely crushed hazelnuts and a dash of hazelnut extract.
The crust is perfect for cheesecakes you could even leave out the baking part and just chill the tart crust instead, saving you even more faffing around. Definitely going to be experimenting some non bake cheesecake recipes with this crust.
The tart needs a couple of hours to cool and set so make sure you have enough time before making this. Making it the night before and would also be a perfect idea. Just pop it out of the fridge when you need it and enjoy this silky smooth chocolate tart.
CHOCOLATE HAZELNUT TART WITH A CORNFLAKES CRUST (GLUTEN FREE)
For the crust
- 4 cups crushed gluten free cornflakes
- 1/4 cup butter
- 1 tablespoon honey
- 2 tablespoons light brown soft muscovado sugar
For the chocolate filling
- 1 can full fat chilled coconut milk
- 300 grams dark chocolate
- 1/2 cup finely crushed hazelnuts
- 1/2 teaspoon hazelnut extract
Pre heat oven to 175*C
In a food processor blend the cornflakes together until they flakes are very fine.
In a bowl add the butter, sugar, and cornflakes mix together and then press down into a tart tin/pan. Make sure all the sides are firmly pressed down. This may take a few minutes making sure this is all done. Pop in to oven for 10 mins until browned.
While the crust is baking, make the chocolate filling, In a saucepan on a medium heat, add in the coconut milk (Just the milk part leave out the water, it should be separated if the can has come out of the freezer)
Once the milk has heated up (just before boiling point) take off the heat and add in the chocolate. Let it rest for 5 mins. Mix until silky smooth. Then add in the extract and crushed hazelnuts. Once everything is combined and smooth, put a lid on the saucepan and set a side to cool.
Once the crust is out of the oven, allow to cool. I put it in the freezer for 10 mins to completely cool down. When the chocolate has cooled down pour the chocolate filling into the crust. Sprinkle the left over crushed hazelnuts around the edges of the tart to decorate. Pop in the fridge to set for about 3 hours.
Can you use low fat coconut milk instead of full fat please
Hi I would definitely recommend using full fat milk as it’s thickness helps set the chocolate filling!