Saturday, February 13, 2016

Pasta Frola de Chocolate y avellanas - Chocolate & Hazelnut Tart

Pasta frola is a tart made in Uruguay and Argentina, traditionally filled with softened quince paste. I have been making this tart all my life, and I have now converted the recipe to be vegan.

The original recipe came in a little pamphlet that was distributed with Royal baking powder in Uruguay. This is the original recipe in Spanish.

I used spelt flour instead of regular wheat flour, subbed the eggs for a thick aqua faba and used Nuttelex Buttery to replace the butter. I also filled it with a hazelnut paste that I made yesterday.

Here is my updated recipe.

Pasta Frola


240gms Spelt Flour
10gms baking powder
125gms Nuttelex Buttery
100gms raw organic sugar
 1/2 tsp grated lemon rind
4tbs (60gms) aqua faba (Chickpea brine, must be thick)


Step 7

  1. Preheat oven to 180 degrees Celsius.
  2. Prepare a 23cm tart tin or pan by greasing with nuttlex. Set aside.
  3. Sift flour and baking powder together and set aside.
  4. Cream the nuttelex with a hand mixer until light and fluffy.
  5. Start adding sugar to the nuttelex whilst mixing, ensuring that it stays light and creamy.
  6. Add the aqua faba,  one tablespoon at a time, whilst you continue to mix. Ensure that each tablespoon is fully incorporated before adding the next. This will ensure that the nuttelex/sugar/aquafaba mix stays light and fluffy and doesn't separate.
  7. Add lemon rind and mix till incorporated.
  8. Using a spoon add all the flour to the mix and then gently fold in.
  9. Scrape all the contents of your bowl onto a well floured bench.
  10. Lightly knead, until the dough comes together. Do not over knead of the dough will become tough.
  11. Roll out 2/3s of your dough and place on the bottom of your tart tray. Trim so that the sides are nicely even. (See images)
  12. Spread the hazelnut chocolate mix and use the remaining dough to decorate with strips.
  13. Bake for approximately 30 minutes. The tart should not brown.
  14. Remove from oven and allow to cool, sprinkle lightly with icing sugar and serve cold.
  15. Love as a dessert or with a cup of tea :)
Step 12

Hazelnut Paste


3/4 cup (100gms) raw hazelnuts
1/3 cup of maple syrup
1/3 cup of oat milk
1/3 cup of cacao powder


  1. Boil hazelnuts in water for 30 minutes or until softened.
  2. Remove as much of the skins as possible.
  3. Blend hazelnuts with remaining ingredients until a smooth paste is formed. 
  4. Use as desired, on pancakes or on a tart.

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