EASY NUTELLA, COCONUT and RASPEBERRY TARTS for Valentine's Day │Mi Terruno Food

nutella

🥗Healthier: dark chocolate spread

💰Cheaper: chocolate hazelnut spread

Dark chocolate spread reduces sugar content while maintaining flavor.

coconut cream

🥗Healthier: coconut milk

💰Cheaper: heavy cream

Coconut milk is lower in calories and can still provide creaminess.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: strawberries

Frozen raspberries are often cheaper and just as flavorful.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while being dairy-free.

Make the tart bases using shop-bought shortcrust.

Spray the molds with cooking spray to avoid sticking.

Press the dough against the mold and cut excess dough with a knife.

Place the bases on a baking sheet and refrigerate for at least 20 minutes.

Prick the dough with a fork to let air out before baking.

Place parchment paper over each mold and add baking beads for blind baking.

Bake at 180°C for 15 minutes, then remove parchment and bake for another 5 minutes.

Let the bases cool in the mold, then remove them.

If any bases are thick, cut out some internal dough for more filling space.

In a pot, combine coconut milk, sugar, vanilla extract, nutmeg, cinnamon, and cornstarch dissolved in water.

Cook on medium heat for 8-10 minutes until thickened, stirring constantly, then let cool.

Assemble the tart by adding a layer of Nutella, a layer of crispy granola, and then the coconut cream.

Top with fresh raspberries and sprinkle with icing sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens