White Chocolate Hazelnut Tarts

White Chocolate Hazelnut Tarts are a luxurious yet guilt-free dessert that combines creamy white chocolate, crunchy hazelnuts, and a crisp almond flour tart crust. This no-bake-inspired treat is not only indulgent in flavor and texture, but it’s also keto-friendly, gluten-free, grain-free, and egg-free—making it perfect for a variety of dietary lifestyles. Each mini tart offers a balanced bite of richness, nuttiness, and subtle coconut sweetness.

Why You’ll Love This Recipe

• Diet-friendly decadence: Keto, gluten-free, and egg-free with no compromise on taste or texture.
• Effortless and elegant: A beautiful, make-ahead dessert with minimal hands-on time.
• No refined sugar: Sweetened with powdered erythritol and made with sugar-free white chocolate.
• Customizable: Swap toppings or flavors for seasonal twists.
• Ideal for entertaining: Individual servings are perfect for parties, holidays, or refined tea tables.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

• almond flour
• melted coconut oil
• powdered erythritol
• vanilla extract
• salt

For the filling:

• canned coconut cream
• white chocolate chips (sugar-free if keto)
• vanilla extract

For the topping:

• unsweetened shredded coconut
• whole toasted hazelnuts

Directions

1. Prepare the Crust:

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine almond flour, melted coconut oil, powdered erythritol, vanilla extract, and a pinch of salt.
• Press the mixture evenly into the bottoms and sides of greased mini tart pans.
• Bake for 8–10 minutes, or until the crusts are golden brown. Let them cool completely before filling.

2. Make the Filling:

• In a small saucepan over low heat, warm the coconut cream gently.
• Add the white chocolate chips and stir continuously until fully melted and smooth.
• Stir in the vanilla extract and remove from heat.

3. Assemble the Tarts:

• Pour the warm filling into the cooled tart crusts, smoothing the tops.
• Sprinkle each tart with shredded coconut and top with toasted hazelnuts for a crunchy finish.

4. Chill:

• Place the tarts in the refrigerator for at least 2 hours, or until fully set and firm to the touch.
• Serve chilled or slightly cool for best texture.

Servings and timing

• Servings: 6 mini tarts
• Prep time: 15 minutes
• Cook time: 10 minutes
• Total time: 25 minutes (plus chill time)

Variations

• Berry addition: Top with fresh raspberries or blueberries for added color and tang.
• Nut-free: Substitute the almond flour crust with a seed-based mix and use sunflower seeds instead of hazelnuts.
• Chocolate crust: Add 1 tbsp cocoa powder to the crust mixture for a chocolate variation.
• Spiced version: Add a pinch of cinnamon or cardamom to the filling for a warm flavor note.
• Festive flair: Garnish with crushed sugar-free peppermint or dark chocolate shavings for the holidays.

Storage/Reheating

Store tarts in an airtight container in the refrigerator for up to 5 days. These tarts are best served cold or lightly chilled. They are not suitable for freezing due to the texture change in coconut cream when thawed.

FAQs

Can I use regular white chocolate chips?

Yes, but it will no longer be keto or sugar-free. Choose a high-quality white chocolate for best flavor.

What’s the difference between coconut milk and coconut cream?

Coconut cream is thicker and richer—essential for the smooth, creamy texture of this filling.

Can I make one large tart instead of mini tarts?

Absolutely. Use a 9-inch tart pan and adjust baking time for the crust to 10–12 minutes.

How do I toast hazelnuts?

Place whole hazelnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes, then rub off skins with a towel.

Is the filling stable enough to transport?

Yes, once chilled and set, the filling holds its shape well, making these suitable for sharing or events.

Can I substitute erythritol?

Yes, you can use monk fruit sweetener or another powdered low-carb sweetener at a 1:1 ratio.

Will the crust fall apart?

No, when properly cooled, the almond flour crust holds together well and has a crisp, buttery texture.

Can I use heavy cream instead of coconut cream?

Yes, for a non-vegan, dairy-based option, heavy cream works perfectly in the same quantity.

What makes these keto-friendly?

The use of almond flour, sugar-free chocolate, and low-carb sweeteners keeps carbs minimal.

Do I need to grease tart pans?

Yes, lightly greasing ensures easy release, especially for fluted or decorative molds.

Conclusion

White Chocolate Hazelnut Tarts are a refined and satisfying dessert that meets both flavor and dietary goals with ease. With a crisp almond flour crust, creamy coconut white chocolate filling, and elegant hazelnut topping, they deliver indulgence without compromise. Whether you’re keto, gluten-free, or simply love a nutty, luxurious dessert, these mini tarts offer the perfect balance of simplicity and sophistication.

White Chocolate Hazelnut Tarts

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White Chocolate Hazelnut Tarts are a luxurious no-bake dessert with a keto-friendly, gluten-free almond flour crust and silky white chocolate coconut cream filling. Topped with toasted hazelnuts and coconut, these healthy mini tarts are perfect for elegant entertaining and low-carb indulgence.

• Author: Asma
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes + chill time
• Yield: 6 mini tarts
• Category: Dessert
• Method: No-Bake
• Cuisine: Keto
• Diet: Vegetarian

Ingredients

• For the Crust:

  • 1 1/2 cups almond flour

  • 3 tbsp melted coconut oil

  • 1 tbsp powdered erythritol

  • 1/2 tsp vanilla extract

  • Pinch of salt

• For the Filling:

  • 1/2 cup canned coconut cream

  • 1/2 cup white chocolate chips (sugar-free if keto)

  • 1/4 tsp vanilla extract

• Topping:

  • 2 tbsp unsweetened shredded coconut

  • 1/4 cup whole toasted hazelnuts

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Instructions

1. Preheat Oven & Prepare Crust:
   Preheat oven to 350°F (175°C).
   In a mixing bowl, combine almond flour, melted coconut oil, erythritol, vanilla, and a pinch of salt.
   Press the mixture firmly into greased mini tart pans.

2. Bake Crusts:
   Bake for 8–10 minutes or until golden. Let cool completely.

3. Make Filling:
   In a small saucepan over low heat, warm the coconut cream.
   Add white chocolate chips and stir until melted and smooth.
   Remove from heat and stir in vanilla extract.

4. Assemble Tarts:
   Pour white chocolate mixture into cooled tart crusts.
   Sprinkle tops with shredded coconut and whole toasted hazelnuts.

5. Chill & Serve:
   Refrigerate for at least 2 hours until set. Serve chilled.

Notes

Use sugar-free white chocolate chips for keto compliance. Can be made a day ahead and stored in the fridge. For extra flair, drizzle with melted dark chocolate or a pinch of sea salt.