Serving Size / Yield
- Sweet Hazelnut Tart Crust:
- 2 oz. hazelnuts
- 3 Tbs. sugar
- 8 Tbs. unsalted butter, cold, cut into 1-inch cubes
- 1 C. flour
- 1/8 tsp. salt
- 1 egg yolk
- 2 Tbs. heavy cream
- Vanilla Cream Filling:
- 2 (3 oz.) packages instant vanilla pudding
- 3 C. milk
- 1 tsp. vanilla
- 1 (8 oz.) container frozen non dairy whipped topping
- Mocha Sauce:
- 1 C. semi sweet chocolate chips
- 1 Tbs. light corn syrup
- 1 Tbs. Starbucks VIA instant mocha flavored coffee
- 1/4 C. hot water
- 1/4 C. heavy cream
- Fresh strawberries, sliced & or raspberries
For Sweet Hazelnut Tart Crust:
In a food processor, place hazelnuts and sugar; pulse to combine, until well ground. Add butter cubes, pulse about 15 times or until no loose bits of hazelnut/sugar remain. Add flour and salt and pulse approximately 15 more times or until the butter is about the size of a small pea.
In a small bowl, whisk the egg yolk and the heavy cream. Add it to the mixture in the food processor bowl and pulse, approximately 8 times, until the ingredients are just incorporated.
Place the mixture into a plastic bag, flatten the dough. Chill dough in refrigerator for approximately 30 minutes.
Divide the chilled dough into 7 equal portions. Press each piece of dough evenly over the bottom and up the sides of each tart pan. Chill the tart shells in the refrigerator for 30 minutes before baking.
Preheat the oven to 425 degrees. Prick the dough, on the bottom and sides of the tart shells with a fork. Bake for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking for another 5-8 minutes or until the tart crusts turn a pale gold. Remove from oven and cool the tarts on a wire rack. Remove tarts from tart pans.
For Vanilla Cream Filling:
In a large bowl, mix vanilla pudding and milk; refrigerate until slightly set. Add vanilla and non dairy whipped topping. Spoon into cooled hazelnut crusts. Refrigerate. Meanwhile prepare chocolate sauce.
For Mocha Sauce:
Place chocolate chips and corn syrup in large bowl, set aside. In a small saucepan, dissolve Starbucks VIA in hot water. Add heavy cream and bring to a boil. Pour heated sauce over chocolate chips and corn syrup; whisk, for approximately 5 minutes, until well blended and slightly thickened. Makes 1 cup.
Spoon the mocha sauce over the filled tarts. Top with sliced strawberries.
Submitted by: Nadine Mesch