Whipped, airy chocolate hazelnut filling, almond crust, and raspberry sauce on top. These tartlets are probably one of my favourite recipes I created so far!
Blend all the filling ingredients in a high-speed blender.
Place in the fridge until compelte cooled and solidified. (minimum 4 hours, ideally overnight) Meanwhile, make the raspberry filling and the crust.
When all the layers are ready, whip the filling with a mixer until light and airy. Place back in the fridge until ready to use.
Cook raspberries and coconut water together until it's a thick, jam-like consistency. (Keep in mind it will solidify more in the fridge) Make sure to stir often, and add vanilla last after cooking (because we don't want it to dissipate in the heat.)
Place in the fridge to cool down until ready to use.
Preheat oven to 180C and line either a springform pan or 4 mini springform pans with baking paper. I like to cut thin strips to line the sides too, but you may lightly grease if you prefer.
Mix all the ingredients in a medium sized bowl and press the dough onto the springform pan(s). Prick the crust with a fork all over (this prevents rising)
If you used one large springform pan, bake for 20 minutes or until golden brown. If you used mini springform pans, bake them for about 10 mins or until golden brown. Let cool completely.
Scoop out the whipped chocolate filling over the crust. Top with raspberry jams. For an added crunch, top with some chopped nuts (I used slivered almonds, but chopped hazelnuts would work very well too.) Enjoy!
Serving Size 1
Servings 0