Keto Chocolate Tart
Equipment
- 1 Tart Pan 9 inch
Ingredients
Keto Tart Crust
- 2 cups blanched almond flour
- 1 egg
- 1 teaspoon baking powder
- 3 tablespoons butter melted
- 1 teaspoon salt
- 1/3 cup Sugar Free Confectioner's Sweetener I use Swerve
Chocolate Tart Filling
- 12 ounces sugar free dark chocolate chips I use Choc Zero
- 4 large egg yolks
- 1 cup heavy cream or half and half
- 3/8 teaspoon salt
- 10 tablespoons unsalted butter melted
- 1 1/2 teaspoons vanilla extract
Instructions
Keto Tart Crust
- Mix all dry ingredients together.
- Melt butter and cool slightly.
- Mix egg with melted butter and pour immediately into dry ingredients,
- Form into a dough ball, place between two sheets of parchment paper. Roll out to the shape of your pan. Refrigerate for ten minutes.
- The tart dough will probably have to be put into the tart pan in pieces, but that okay.
- Once tart dough is secured in pan, pre-bake, place in freezer for 10 minutes. In meantime, gather ingredients for chocolate filling.
- Bake at 350 (180 C) for 8-10 minutes.
Chocolate Filling
- Have a sieve and bowl ready which will be used to take the cream/egg yolks through.
- Using a bain marie (stainless bowl over simmering water) melt chocolate with 1/4 of the heavy cream, stirring until melted. Set aside.
- In a separate sauce pan, Heat cream (or half and half) with egg yolks, salt on medium low heat stirring constantly. Add in melted butter. Stir thoroughly. Strain this through a sieve.
- Add the melted chocolate to the strained mixture. Add vanilla. Stir until well incorporated.
- Pour into a cooled tart shell.
- Serve with stabilized whipped cream. Garnish with berries.
