A Chocolate November Dessert

November 5th, 2013

#non-dairy beverages #recipes #dairy-free #vegetarian #desserts

A Chocolate November Dessert Pacific Foods

This time of year, most people are serving up pumpkin pies and apple tarts. (And who doesn’t love the old classics and fall favorites?) But, for a decadent dessert that’s out of the norm, consider our Hazelnut Mocha Tart in a Graham Flour Crust.

This amazing dessert was created by Savory Salty Sweet for a recipe contest we held a few years ago, and we love it! We like to top with candied, chopped hazelnuts, too.

This year, surprise the troops with something out of the ordinary. Who knows, it may become your new fall family classic!


Graham Flour Crust 

  • ¾ cup graham flour 
  • ½ cup unbleached all-purpose flour 
  • 1 tablespoon dark brown sugar 
  • ½ teaspoon salt 
  • pinch cinnamon 
  • 8 tablespoons very cold unsalted butter, cut into ½ inch chunks 
  • 2-3 tablespoons ice water 

Hazelnut Mocha Tart Filling 

  • 4 tablespoons cornstarch 
  • ¼ cup sugar 
  • 2 tablespoons unsweetened Dutch processed cocoa powder 
  • 1/8 teaspoon salt 
  • 2 teaspoons espresso powder 
  • 2 cups Pacific Foods Hazelnut Non-Dairy Beverage
  • 3 ounces good quality bittersweet chocolate, chopped finely 
  • ¾ teaspoon pure vanilla extract 

Hazelnut Whipped Cream 

  • ½ cup Pacific Foods Hazelnut Milk 
  • ½ cup chilled heavy cream 



Graham Flour Crust 

In the bowl of a food processor, or in a large bowl, combine the flours, sugar, salt, and cinnamon. Pulse to combine, or whisk together by hand. Scatter the chunks of cold butter on top of the flour mixture and pulse 12-15 times to combine, or cut the butter into the flour using a pastry cutter. The butter will be sufficiently cut in when the mixture resembles coarse crumbs. Slowly drizzle 2 tablespoons of ice water over the dough, running the food processor or stirring with a fork to combine. If the dough is not coming together, add another tablespoon of water and process or stir until the dough begins to come together and lose its crumb-like texture. 

Using your fingers, press the dough into a 9-inch tart pan, coaxing the dough up the sides and evenly over the bottom of the pan. Smooth the dough as best as you can. Place the dough in the freezer for 30 minutes and allow to harden. 

Preheat the oven to 375 degrees Fahrenheit. 

After the dough has rested in the freezer for 30 minutes, line the frozen dough with a large piece of foil, then fill the foil with pie weights (dry beans or pennies will work as pie weights if you don’t have specific pie weights available). Bake the crust for 30 minutes, then remove foil and weights and bake the crust for an additional 10-15 minutes, until the edges of the crust are golden and the middle appears somewhat firm. 

Set crust aside to cool while you prepare the filling for the tart.

Hazelnut Mocha Tart Filling 

In a medium saucepan, whisk together cornstarch, sugar, cocoa powder, salt, and espresso powder. Slowly and gradually whisk in hazelnut milk while you heat the pan over medium heat. Bring to a boil, whisking constantly, then turn heat down to medium low and boil, still whisking, for 2 minutes, until the mixture thickens considerably. Remove from heat and whisk in chopped chocolate and vanilla extract until smooth. 

Pour filling into cooled shell, then place a piece of wax paper over the surface of the filling (to keep a sink from forming). Chill tart in the refrigerator for at least 2 hours, until the tart is cool and set. 

Top with hazelnut whipped cream. 

Hazelnut Whipped Cream 

In a small saucepan, bring hazelnut milk to a boil over medium-high heat. Turn heat down to medium-low and simmer hazelnut milk, stirring constantly, until it reduces down to 2 tablespoons of thick hazelnut syrup, about 5 minutes. Pour hazelnut syrup into a small bowl, and place in the refrigerator until chilled. 

Whip heavy cream until soft peaks just begin to form, then drizzle in 2 tablespoons of hazelnut syrup. Continue whipping heavy cream until desired consistency is reached (I enjoy a softly whipped cream, but firmer peaks are also fine).

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