Crispy Granola Chocolate, Hazelnut & Raspberry Tarts
Ingredients
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Ingredients ✴
Raspberry Coulis & Topping:
3 cups (about 380g) frozen raspberries, divided
3 Tbsp caster sugar
1 Tbsp freshly squeezed lemon or lime juice
75g good-quality milk or dark chocolate, melted
1 tsp melted virgin coconut oil
¼ cup roasted hazelnuts, roughly chopped
Crispy Tart Shells:
2 cups Hubbards Chocolate Flavoured Max Protein Crispy Crunchy Clusters
100g good-quality milk or dark chocolate, melted
1 Tbsp melted virgin coconut oil
1 Tbsp golden syrup
¼ tsp flaky sea salt + extra to garnish
Chocolate Hazelnut Filling:
100g good-quality milk or dark chocolate
½ cup (125ml) cream
⅓ cup (80ml) chocolate hazelnut spread
200g traditional full-fat cream cheese
Directions
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Directions ✴
Line a regular-sized muffin tray with 8 cupcake liners.
Raspberry Coulis: Add 2 ½ cups of the frozen raspberries, sugar and lemon juice to a small saucepan and place over high heat. Stir together and cook for about 2 minutes, until the mixture is defrosted and juicy. Reduce the heat to low simmer for a further 15 minutes, stirring often, until the mixture is very thick, glossy and jammy. Remove from the heat and set aside to cool for about 20 minutes, before stirring through the remaining ½ cup frozen raspberries. Transfer the mixture to a bowl and set aside in the fridge to cool completely.
Crispy Granola Tart Shells: Add the granola to a food processor and pulse for about 30 seconds, or until the granola resembles a coarse crumb. Add the melted chocolate, coconut oil, golden syrup and salt. Blend for about 30 seconds, or until the mixture is combined and starts to bind together.
Divide the mixture between the 8 cupcake liners. Using the back of a teaspoon (or damp fingers), press the mixture firmly into the base and up the sides of the cupcake liners. Place into the freezer to set, while you prepare the filling. Wash and reserve the food processor.
Chocolate Hazelnut Filling: Add the chocolate to the bowl of a food processor and set aside. Heat the cream in a small saucepan over medium heat until the cream is hot and steaming. Pour the hot cream over the chocolate in the food processor. Let the mixture sit for a few minutes to allow the chocolate to melt, then pulse about 10 times until smooth. Add the chocolate hazelnut spread and cream cheese and blend for about 1 minute, or until smooth and creamy. Pipe or dollop the filling into the set tart shells (you might have a little bit of filling left over). Place the tarts into the fridge for about 2 hours, or until the filling is set (you can pop them into the freezer instead to speed this up).
Topping: Once the filling has set completely, dollop about a tablespoon of the raspberry coulis on top of each tart, spreading it out gently over the top.
Combine the melted chocolate and coconut oil together in a small bowl, then drizzle the melted chocolate on top of the raspberry coulis. Sprinkle over the hazelnuts and a pinch of flaky sea salt. Place the tarts back into the fridge for about an hour, or until the chocolate is set.
Store the tarts in an airtight container in the fridge for up to 5 days.