Vegan Spiral Tart with Hazelnut Cream
A tart assembled in a different way, instead of making the usual tart I made a maxi spiral. A crust made without eggs, milk, or butter and then filled with spreadable hazelnut cream. A simple dessert to prepare, perfect to serve for breakfast, as a snack, or as a dessert at the end of a meal.
If you like spirals, try also:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Vegan Spiral Tart with Hazelnut Cream:
- 2 1/4 cups flour
- 1/3 cup vegetable oil
- 1/2 cup sugar
- Half teaspoon baking powder
- 1/3 cup plant-based milk
- 7 oz hazelnut cream (Vegan)
- vanilla
Steps
The preparation of the vegan spiral tart with hazelnut cream is very simple and quick, watch the video HERE.
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In a bowl, mix the flour, sugar, baking powder, and a bit of vanilla. Add the plant-based milk and oil, then mix and knead.
We need to obtain a homogeneous mixture. Roll out the dough onto parchment paper, forming a rectangle the size of the paper. Spread the hazelnut cream evenly over the entire surface.
Cut 5/6 strips of the same size. Roll the first strip onto itself, continue with the second and place them in the center of the already floured mold or within parchment paper inside.
Place the other strips around. Bake at 350°F for about 30/40 minutes.
Enjoy your meal!
