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February 15, 2006
Chocolate Hazelnut Phyllo Tartlets
This recipe is SINFUL! Unfortunately it's not my own creation, but I'm willing to give credit where credit is due! I got this recipe from the school that I attended, The Natural Gourmet Institute for Food and Health and the recipe is by Fran Costigan. (I changed a few things in the recipe to my liking, but she still deserves the credit! MMM!)
Happy Valentines Day!
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Chocolate Hazelnut Phyllo Tartlets
Yields approx. 2 1/2 cups cream
Ingredients
1/2 cup granulated sugar (I used maple sugar this time)
1/2 cup cocoa
1/4 teaspoon sea salt
1 1/2 cups rice milk (or you can use water)
4 ounces of dairy free dark chocolate (I used tropical source chips)
3 tablespoons arrowroot dissolved in 3 tablespoons water
2 teaspoon pure vanilla
1 cup toasted skinned hazelnuts, cooled and ground in a food processor. (more for garnish if desired)
Procedure
Over medium heat, mix the sweetener, cocoa and salt in a saucepan. Stir in rice milk and mix with a wire whisk. Cook stirring frequently to a low boil. Adjust heat and simmer for about 3 minutes. Add the chocolate and whisk together. Mixture should be melted and smooth.
Raise the heat to medium high and when the chocolate is almost boiling whisk in the dissolved arrowroot, stirring rapidly. Cook until a full boil is reached and then immediately remove pot from heat. Add the vanilla extract.
Stir ground hazelnuts into the cream and let cool for 10 minutes. Place a piece of plastic wrap over the surface to prevent a "skin" from forming on top of the cream. Refrigerate the cream for an hour, or up to 2 days.
Assemble the cream into the tartlet shells (recipe to follow) and garnish with extra ground hazelnuts.
Phyllo Tart Shells
Ingredients
1/2 pound phyllo, defrosted if frozen, at room temperature
1/2 cup canola oil
1 teaspoon cinnamon
1/3 cup granulated sweetener (I used organic brown sugar)
2 damp kitchen towels
Procedure
Preheat oven to 375 degrees.
Oil the tartlet cups or muffin pan that you are working with by taking canola oil and putting it on a paper towel and lightly covering the entire surface of the baking tin. This will ensure that your phyllo comes out clean after baking.
Unwrap the phyllo dough and unroll it onto a lightly dampened towel. Phyllo dries out really quickly so you need to work fast! Cover the top with the other damp kitchen towel.
Gently pick up one piece of phyllo dough and spray it with a canola spray or you can use a pastry brush and brush on until the entire piece has oil on it. Sprinkle with cinnamon and sugar. Repeat until 6 layers of phyllo have been oiled up!
Cut the phyllo into 6 squares and put each square in the tin that you are baking with and shape it into the "nest" for the cream to go later.
After assembling all the phyllo dough into the tins, bake for 10-12 minutes or until golden brown. Cool and remove from tins and repeat until phyllo tarts are all made.
You can store these in a sealed tupperware container until the cream is ready to be put into them.
Enjoy and Happy Valentines Day!
Posted by podsumer at February 15, 2006 08:32 AM
