The original recipe came in a little pamphlet that was distributed with Royal baking powder in Uruguay. This is the original recipe in Spanish.
I used spelt flour instead of regular wheat flour, subbed the eggs for a thick aqua faba and used Nuttelex Buttery to replace the butter. I also filled it with a hazelnut paste that I made yesterday.
Here is my updated recipe.
Ingredients240gms Spelt Flour
10gms baking powder
125gms Nuttelex Buttery
100gms raw organic sugar
1/2 tsp grated lemon rind
4tbs (60gms) aqua faba (Chickpea brine, must be thick)
- Preheat oven to 180 degrees Celsius.
- Prepare a 23cm tart tin or pan by greasing with nuttlex. Set aside.
- Sift flour and baking powder together and set aside.
- Cream the nuttelex with a hand mixer until light and fluffy.
- Start adding sugar to the nuttelex whilst mixing, ensuring that it stays light and creamy.
- Add the aqua faba, one tablespoon at a time, whilst you continue to mix. Ensure that each tablespoon is fully incorporated before adding the next. This will ensure that the nuttelex/sugar/aquafaba mix stays light and fluffy and doesn't separate.
- Add lemon rind and mix till incorporated.
- Using a spoon add all the flour to the mix and then gently fold in.
- Scrape all the contents of your bowl onto a well floured bench.
- Lightly knead, until the dough comes together. Do not over knead of the dough will become tough.
- Roll out 2/3s of your dough and place on the bottom of your tart tray. Trim so that the sides are nicely even. (See images)
- Spread the hazelnut chocolate mix and use the remaining dough to decorate with strips.
- Bake for approximately 30 minutes. The tart should not brown.
- Remove from oven and allow to cool, sprinkle lightly with icing sugar and serve cold.
- Love as a dessert or with a cup of tea :)
3/4 cup (100gms) raw hazelnuts
1/3 cup of maple syrup
1/3 cup of oat milk
1/3 cup of cacao powder
- Boil hazelnuts in water for 30 minutes or until softened.
- Remove as much of the skins as possible.
- Blend hazelnuts with remaining ingredients until a smooth paste is formed.
- Use as desired, on pancakes or on a tart.