Ingredients:
- 3 tbsp La Vida Vegan white hazelnut spread
- 4 slices vegan puff pastry
- 2 tsp curry powder
- 1 tbsp soya milk
- 100 g hazelnuts
*For 8 pastry bites.
The instructions:
- Turn on the oven to 200 °C and line a baking tray with baking paper.
- Keep 8 hazelnuts aside for garnish.
- Roughly chop the rest of the hazelnuts.
- In a bowl, mix the La Vida Vegan white hazelnut spread with the curry powder and the chopped hazelnuts until evenly blended.
- Place the puff pastry slices on a clean work surface.
- Brush each slice with the hazelnut-curry mixture and spread evenly.
- Place the other slices of puff pastry on top of the smeared pastry slices and press lightly to ensure they adhere well.
- Brush the top of the dough stacks with soy milk.
- Cut the dough into 4 squares per stack.
- Place the dough pieces on the baking tray lined with baking paper and press a hazelnut in the centre of each square.
- Sprinkle with some more curry powder if necessary for a more intense flavour.
- Bake the tarts in the oven for 10 to 12 minutes, or until golden brown and crispy.
- Remove the tarts from the oven and let them cool on a wire rack for 10 minutes.
- Store the cooled tarts airtight until you serve them.
Enjoy these delicious, crispy puff pastry tarts with the perfect combination of hazelnut and curry!
