SALTED CARAMEL CHOCOLATE TART

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Another time I made this tart
with chocolate chips in the crust that were cut smaller using
a food processor

SALTED CARAMEL CHOCOLATE TART 

If you like chocolate, you’re going to enjoy this tart with a shortbread base, salted caramel filling and a very substantial ganache topping. If you love chocolate and caramel, don’t expect this tart to last too long!  My husband loved it and we had a friendly contest for the last piece!  The caramel is salty enough with the salted butter, milk powder and whey protein powder adding that element, so no extra salt is required, but do a personal taste test.  My husband enjoys this tart straight out of the fridge, however, I like to let my slice of pie sit for 5 minutes to soften, as to me then the flavors and texture are perfect - it just kind of melts in your mouth and the flavors are very distinct.

Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, OR Keto Bake Mix (375 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
1/cup powdered erythritol, OR (60 mL)
1 tsp pure vanilla extract (5 mL)
Salted Caramel Filling: (no need to add extra salt)
1/cup boiling water (75 mL)
4 tbsp unsalted butter (60 mL)
2 tbsp salted butter (30 mL)
Liquid sweetener (sucralose or stevia) 
  to equal 3/cup sugar (175 mL)
1/2 cup whole milk powder* (125 mL)
1/2 cup whey protein powder (125 mL0
1/cup powdered erythritol (60 mL)
11/2 tsp molasses (7 mL)
1 tsp  pure vanilla extract (5 mL)
Chocolate Ganache Glaze:
3/cup sugar-free chocolate chips, OR this one (175 mL)
1/2 cup heavy cream (125 mL)

Preheat the oven to 350°F (180°C).

Shortbread Crust:  In medium bowl, place Gluten-Free Bake Mix 2. In small bowl, mix meted butter, liquid sweetener, powdered erythritol and vanilla extract. Stir into dry ingredients and press into a 9-inch (23 cm) tart or quiche pan with removable ring; however an ordinary pie dish would work as well.  Bake 15 minutes or until turning golden brown.  Set aside to cool.

Salted Caramel Filling: In food processor or blender, combine boiling water, unsalted butter and salted butter; process.  Add liquid sweetener, whole milk powder, whey protein powder, powdered erythritol, molasses and vanilla extrract; process.  Pour over cooled crust and place in the freezer to chill for at least half an hour or refrigerate until chilled.

Chocolate Ganache Glaze:  In double boiler or in pot with heavy bottom, melt chocolate chips and heavy cream together.  Pour over chilled caramel layer and return to the refrigerator to set.

Helpful Hints:  *Nowadays it is possible to buy heavy cream powder at Wal-mart or Amazon.

Yield:  10 servings
1 serving
347.6 calories
8.7 g protein
28.4 g fat
0 g fiber
7.8 g net carbs 

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