Chocolate and Spiced Hazelnut Tart


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Ingredients For the Crunchy Praline

  • g Sosa hazelnut praline
  • g roasted chopped hazelnuts
  • g Belcolade vegan milk-alike chocolate

For the Chocolate Ganache

  • g plant-based cream
  • g Sosa invert sugar
  • g Belcolade vegan milk-alike chocolate

For the Spiced Caramel Hazelnuts

  • g cinnamon
  • g nutmeg
  • g sugar
  • g whole roasted hazelnuts

For the Garnish and Case

  •   Wrights of Lymm gold leaf
  •   Pidy vegan sweet tart case


  • 1

    Step 1

    For the Crunchy Praline: Temper the vegan chocolate. Heat the praline slightly and add to the chocolate and mix to combine.
  • 2

    Step 2

    Add in the hazelnuts and mix thoroughly.
  • 3

    Step 3

    Place mixture into a piping bag and pipe into bottom of tart case.
  • 4

    Step 4

    For the Chocolate Ganache: Bring the cream and invert sugar to the boil.
  • 5

    Step 5

    Pour the liquid over the chocolate and leave to stand for a couple of minutes.
  • 6

    Step 6

    Use a hand blender to emulsify the mixture.
  • 7

    Step 7

    Allow the ganache to cool to 30°C before placing into a piping bag.
  • 8

    Step 8

    For the Spiced Caramel Hazelnuts: Slowly caramelise the sugar in a pan.
  • 9

    Step 9

    Once the sugar reaches a medium dark golden brown, add in the spices and remove from heat.
  • 10

    Step 10

    Mix to cover the hazelnuts in the spiced caramel and take out of pan on to a silicone mat.
  • 11

    Step 11

    Very carefully pull the hazelnuts apart back to individual hazelnuts and leave to cool. Store in an airtight container until ready to serve.
  • 12

    Step 12

    Assembly: Caramelise the hazelnuts and allow them to cool.
  • 13

    Step 13

    Make the praline mixture and set into the bottom of the tart moulds.
  • 14

    Step 14

    Make the ganache and cool until pipeable. Pipe the ganache on top of the set praline.
  • 15

    Step 15

    When ready to serve, garnish with edible gold leaf and the caramelised hazelnuts.


  • 250 g Sosa hazelnut praline
  • 50 g roasted chopped hazelnuts
  • 100 g Belcolade vegan milk-alike chocolate
  • 75 g plant-based cream
  • 22 g Sosa invert sugar
  • 245 g Belcolade vegan milk-alike chocolate
  • 1 g cinnamon
  • 1 g nutmeg
  • 150 g sugar
  • 50 g whole roasted hazelnuts
  • Wrights of Lymm gold leaf
  • Pidy vegan sweet tart case