I realize I’ve fallen down on the job of blogging our Backstage Baker’s creations. The last post had him creating an amazing cake for “Mother of Maid” at the Public (starring Glenn Close) way back in October of LAST year! Here’s that link if you missed it.
After that, he went on to work with Ethan Hawke and Paul Dano on Sam Shepard’s limited run of “True West.” While there certainly were baked goods and Wine and Unwind’s there, there were no new recipes, hence no blog posts.
Now, our Backstage Baker is stage managing yet another Broadway show, this time the blockbuster production of “Oklahoma” now playing at the Circle in the Square Theatre. It’s nominated for ton of awards, so good luck trying to get tickets anytime soon!
Since many people in that cast are gluten-free and/or vegan, James has been experimenting. Here’s the recipe for his most recent creation:
Vegan Chocolate Tart with Hazelnut and Orange (Gluten Free)
1 1/2 cup almond meal
1 cup toasted hazelnuts
1 cup rolled oats
1/2 cup coconut oil, melted
2 tablespoons maple syrup
zest of one orange
1/4 teaspoon salt
24 ounces 2 bags vegan chocolate chips
1 can full fat coconut milk
1/4 cup coconut oil
1 tablespoon dark rum
1 tablespoon orange juice
Toasted hazelnuts, chopped
Additional orange zest strips
Preheat the oven to 350 degrees.
Lightly spray a 10″ tart pan and set aside.
In a food processor, chop the hazelnuts until they are a coarse crumb. Add the remaining crust ingredients and process until well combined. The crust should hold together when pressed between your fingers. Spread evenly onto tart pan, pressing it up the fluted sides. Bake for 12 minutes, until lightly browned. Remove from oven and cool.
To make the filling, place the chocolate chips, rum, and orange juice in a medium sized bowl. In a small saucepan bring the coconut milk and coconut oil to a scald (just before boiling point). Pour over chocolate chips and cover for 3 minutes. Remove lid and gently stir together until thick and dark. Pour evenly into cooled crust.
Place in the refrigerator for 30 minutes. Sprinkle with chopped hazelnuts and orange peel and return to refrigerator for another hour, until chilled all the way through.
Store in the refrigerator. Delicious!!!
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