This chocolate tart is very rich and luxurious with a beautiful mouth feel and a wonderfully buttery shortbread crust. Topped with sweet and tart raspberries its the perfect end of summer treat. I dusted my tart with a bit of powdered Swerve to compliment the tart berries. Raspberries are the perfect Keto fruit at only 5g of net carbs per 100g (About 2/3 of a cup). Makes sure to use a good quality sugar free semi-sweet chocolate or use unsweetened chocolate bar and sweeten it yourself.
I highly suggest cutting this into 8 or nine slices and sharing with friends. It last 5 days in the fridge and even freezes quite well, I would guess around 2-3 months.
Dairy free (or with dairy) rolls
prep time: 15 minscook time: 2 hourtotal time: 2 hours and 15 mins
ingredients:
1/2 cup of very cold butter cut into cubes
1.5 cups finely blanched almond flour
1/4 cup coconut flour
1/4 cup erythritol
1/4 cup golden flaxmeal
1 egg
Instructions:
1. In the bowl of a food processor combine the coconut flour, almond flour, erythritol and flax meal and then pulse a few times until well combined.
2. Add the chilled butter and pulse 1-3 times very briefly until the mixture forms the texture of course crumbs then remove from the mixer.
3. Dump the dough mixture into another bowl and gently stir in single egg
4. Turn the dough out into your tart tin, it will be very wet, place plastic wrap or a piece of parchment paper over the dough press the bottom of a cup / glass onto it to flatten the dough and push it to the side and up the sides of the tart pan.
5. Blind bake (bake without filling) the crust for 15-20 minutes until just set and lightly brown. Cool completely on the counter or in the fridge.
Filling
1. Prepare a double boiler or if you don't have one bring a pot of water to a boil and place a heat proof wide bowl over the pot, making sure the water does not touch the bottom of the pot. Place the chocolate in the pot and pour the cream over the top. Stir the chocolate often until thick and shiny and completely free of unmelted lumps.
2. Let the filling cool until near room temperature, it should not be hot to the touch but not so cool that its solid. Pour filling into the cool crust and let it set up for around 1 hour.
2. Let the filling cool until near room temperature, it should not be hot to the touch but not so cool that its solid. Pour filling into the cool crust and let it set up for around 1 hour.
3. Dot the finished tart with raspberries in a circular pattern then sprinkle the entire thing with a very light dusting of powdered swerve. I used a tea strainer to dust.
4. Slice into 9 pieces and serve.
NOTES:
If you'd like to use unsweetened chocolate or don't have access to unsweetened chocolate chips buy an unsweetened baking bar of chocolate and chop it into small pieces. Substitute the unsweetened chocolate bar for the chocolate chips and add 2 tbsp of erythritol (more or less to taste) to the cream when you add it to the pot of chocolate.
Created using The Recipes Generator
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