Nutella Pudding Cookie Dough Tart

I've been reading up lately on how to be an awesome blogger with a kick ass website.
Apparently I've made many mistakes (thankfully none blog-fatal), have broken most 'golden rules' and no one will read my blog for at least another 2 to 5 years.

So, I need to write about relevant topics for my future readership in 2016-2019.

By then my 10th Gen iPad, with mind reading capabilities, will compose my blog posts for me. This may cause them to be randomly interspersed with musings about the smurfs or shoes. Coconut Flour will be grown on the back of a mouse so it will be a bit cheaper, although I'll stand on a kitchen chair and squeal every time I use it. My right bicep will be noticeably larger because of 2-5 years of Coconut Cream can shaking and there are now 25 different flavors of whipped coconut cream.

Yep... just broke 2 more rules in that paragraph alone!

This Nutella Pudding Cookie Dough Tart was inspired by Love and Olive Oil. It looked so pretty and bringing together cookie dough and nutella is inspired. I have made many changes from the original (notably making it Gluten, Dairy and Processed Sugar Free, Paleo), and have used Chocolate Pudding instead of Brownie. This way it contains a vegetable and therefore can be justifiably eaten for dinner... and then again for dessert!

NUTELLA PUDDING COOKIE DOUGH TART

Inspired by Love and Olive Oil

TART CRUST
Adapted from Against All Grain
INGREDIENTS
1/4 cup almond flour
1/2 cup plus 2 tablespoons coconut flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup coconut oil, softened
1/4 cup honey or maple syrup
1 egg
1 teaspoon vanilla
50 grams Chocolate Chips (see recipe below to make Chocolate and then break into chips)

INSTRUCTIONS
Pre-heat the oven to 175C/350F.
Grease and line the bottom of a 20cm/8 inch springform tin (or a pie dish of the same size)

Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.

Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
Pierce the bottom of the pastry 4-5 times.
Place in the oven for 7 minutes.
Remove from the oven and allow the pie crust to cool.

NUTELLA PUDDING
INGREDIENTS
230 grams Sweet Potato, baked-measured after baking (to bake: cut sweet potato into small pieces and place in a moderate oven for 40 minutes)
1 tablespoon Coconut flour
1/2 cup Coconut Oil, melted
3/4 cup Cocoa, unsweetened
1/4 cup plus 2 tablespoons Maple Syrup
3 Eggs
2 teaspoon Vanilla Extract
1 teaspoon Baking Soda
dash of Salt
1/4 cup of Nutella (see recipe below)
2/3 of the Cookie Dough recipe (below)

INSTRUCTIONS
Preheat oven to 160C/325F
Place sweet potato in blender and mix until a puree forms.
Add all other ingredients and mix until blended and smooth.
Pour the pudding mixture over the cooled chocolate biscuit base.
Place the nutella in a small saucepan and warm over a low heat until it softens.
Evenly pour the softened nutella over the pudding.
Make small discs (about the size of your thumb nail) with the cookie dough and place evenly over the nutella.
Place the tart in the oven and bake for 30 minutes, or until the cookie dough is slightly browned and the pudding has set.

Allow the tart to cool before serving.
Cover and store in the fridge...maybe hide it right at the back so one one else finds it and you can eat it all yourself.

COOKIE DOUGH
INGREDIENTS
1/3 cup Maple Syrup
1 Egg
2 teaspoons Vanilla Extract
1 cup Almond Meal
1 cup Arrowroot Flour
2 Tablespoons Coconut Flour
11/2 teaspoons Baking Powder
Dash of Salt
3 Tablespoons Coconut Oil, softened

INSTRUCTIONS
Place the maple syrup, egg and vanilla  extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
Add the dry ingredients and mix until combined.
Add the coconut oil and mix until the dough comes together.
If not using the dough immediately place in the fridge (but allow it to return to room temperature before using).

NUTELLA
This will make more than enough for the tart with left overs for midnight munchies.
INGREDIENTS
2 cups raw Hazelnuts (240g)
1 1/2 tablespoon pure Vanilla Extract
1/4 cup Cocoa
1/4 cup plus 3 tablespoon Maple Syrup
1/4 teaspoon salt
1/2 cup milk (almond, coconut)

INSTRUCTIONS
Roast hazelnuts for 8-10 minutes at 200C/ 400 F.
Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.)
In a food processor, blend the nuts until they’ve turned to butter.
Add all other ingredients and blend a long time until smooth.
Keep refrigerated.

CHOCOLATE
INGREDENTS
1 1/2 Tablespoons Coconut Oil
2 teaspoons Maple Syrup
1 1/2 Tablespoons Cocoa

INSTRUCTIONS
Place the coconut oil in a small saucepan over a very low heat and melt.
Whisk in the maple syrup and cocoa.
Stir until combined.
Pour into a small, lined tray (or plate etc) and freeze for a least 30 minutes.