Recipe Courtesy Of Chef Angèle Ferreux-Maeght – August 2017

Photo Courtesy Of Joanna Van Mulder

Chef Angèle Ferreux-Maeght’s tart, made with hazelnuts and almond flour, is the perfect dessert for a late-summer party because there’s no oven required!

It can be prepared a day in advance and is ready to eat immediately after removing from the refrigerator.

Total Time – 3 hours and 30 minutes

Yield: 8 to 10 servings

Ingredients

• 3/4 pound Medjool dates
• 2 cups hazelnuts (1/2 pound)
• 1/4 cup almond flour
• Gray sea salt
• 1/2 cup coconut oil, melted and cooled
• 1 1/2 cups (12 ounces) unsweetened coconut cream
• 2 tablespoons agar flakes
• 1/4 cup confectioners’ sugar, plus more for dusting
• 12 ounces blackberries and/or raspberries
• Microbasil (optional), for garnish

Directions

1. In a medium bowl, pour water over the dates and let soak for two hours; drain. Pit the dates.
2. Line a baking sheet with parchment paper. In a food processor, pulse the hazelnuts until coarsely chopped. Add the almond flour, dates, a pinch of salt and six tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out onto the prepared baking sheet. Top with a sheet of parchment paper and press the dough into a 10-inch round, about 1/4 inch thick. Freeze the crust until firm for about an hour.
3. Meanwhile, in a medium saucepan, bring the coconut cream and agar flakes to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/4 cup of confectioners’ sugar and the remaining two tablespoons of coconut oil. Scrape into a large bowl, then cover and refrigerate until chilled and firm for at least one hour.
4. Transfer the tart shell carefully to a platter and peel off the top sheet of parchment paper. Using a hand mixer, mix the coconut cream mixture at high speed until smooth and fluffy in consistency for about five minutes. Spread it all over the tart shell, leaving a 1/4-inch border, then top with blackberries and/or raspberries. Loosely cover the tart and refrigerate for about 30 minutes or until ready to serve. Dust with confectioners’ sugar and garnish with microbasil. Serve cold.