1-First step: Grind 100 g blanched and toasted hazelnuts into a fine meal using a food processor. This creates the nutty foundation that makes hazelnut vegan chocolate tarts so special, and you can roast raw nuts at 350°F for 8-10 minutes if needed.

2-Second step: Add 185 g all-purpose flour (or gluten-free flour mix), 1½ tsp xanthan gum if using gluten-free, ½ tsp salt, ¾ tsp ground cardamom if you like, 50 g caster sugar, and 120 g cubed cold vegan butter to the processor. Pulse until the mixture looks like sand, ensuring it’s well combined for your hazelnut vegan chocolate tarts base.

3-Third step: With the processor running, slowly pour in about 45 ml (3 tbsp) cold water until the dough sticks together when pressed. This step is crucial for the right consistency in hazelnut vegan chocolate tarts, and you can adapt by adding a bit more water if it’s too dry.

4-Fourth step: Turn the mixture onto a surface and gently form it into a disc without kneading, then wrap and chill for at least 1 hour. Chilling helps the dough hold its shape for flawless hazelnut vegan chocolate tarts.

5-Fifth step: Roll out the dough on a floured surface to fit your tart tin, then press it in, trim edges, and patch any holes. Chill it again while preheating the oven to 350°F, a simple tweak for even baking in hazelnut vegan chocolate tarts.

6-Sixth step: Blind bake the crust with baking paper and beads for 15 minutes, then remove them and bake for another 5-7 minutes until lightly browned. Let it cool completely before adding the filling, ensuring your hazelnut vegan chocolate tarts have a crisp base.

7-Seventh step: Melt 300 g broken 70% dark vegan chocolate with 120 ml vegan single cream or coconut milk over a bain marie until smooth. This creates the rich, creamy center that defines hazelnut vegan chocolate tarts, and you can stir in maple syrup to taste for sweetness.

8-Eighth step: Whisk in 120 ml plant milk or hazelnut liqueur, 180 g smooth hazelnut butter, and ¼ tsp salt until fully blended. Cool the mixture until it’s pourable, allowing for easy pouring into the tart shell for your hazelnut vegan chocolate tarts.

9-Ninth step: Pour the ganache into the cooled tart shell and refrigerate for 4-8 hours to set. Once firm, decorate with hazelnuts or offcuts baked into biscuits, and slice with a warm knife for clean cuts on hazelnut vegan chocolate tarts.