Chocolate Tart with Hazlenut Crust

Ingredients
 
For the crust
1 1/4 cups hazelnuts
1/4 cup whole wheat flour
1/4 cup coconut oil
pinch of salt
1 teaspoon vanilla
 
For the filling
1 1/4 cups coconut milk
9 ounces (about 1 3/4 cup) dark chocolate, chopped
2 eggs at room temperature
1 teaspoon vanilla
1/4 teaspoon salt
 
For the chocolate glaze
1/2 cup bittersweet chocolate, chopped
2 tablespoons coconut milk

Directions

For the crust
Preheat the oven to 350˚F. Place the hazelnuts on a baking sheet and roast for about 10-15 minutes, until fragrant and lightly toasted.  Remove from the oven and allow to cool wrapped up in a clean towel for about five minutes. Shake the towel to help remove the hazelnut skins.  Don't worry about some of the skin staying on. Place the hazelnuts, flour, coconut oil, salt and vanilla in a food processor. Pulse until the hazelnuts become finely ground and everything is combined. (Be cafeful not to mix until smooth or you will end up with nut butter: slightly coarse is better.)  Place the hazelnut mixture in a 9-inch tart pan with a removable bottom.  Press evenly across the bottom and about one inch up the sides of the pan. Place in the oven and bake until firm, about 10 minutes. Allow to cool on a wire rack.
 
For the filling
Place the chocolate in a large bowl and set aside.  Heat the coconut milk in a small saucepan over low to medium heat and bring to a boil. Remove from the heat and pour over the chocolate. Let sit for about 5 minutes until the chocolate has melted, then stir until smooth.  Meanwhile whisk together the eggs, vanilla and salt. Slowly pour, while whisking, into the chocolate mixture. Pour the chocolate mixture into prepared crust.  Bake until the filling is set 3 inches in from the edge and the center is still wobbly, about 20-25 minutes. It will puff up slightly, but once cool it will recede. Allow to cool completely before adding the glaze to the top.
 
For the chocolate glaze
Place the chocolate and coconut milk over a double boiler and heat until melted. Pour the glaze over the cooled tart and garnish with extra chopped hazelnuts or chocolate curls.  Serve at room temperature or chilled.
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