SILKY CHOCOLATE
ALMOND TART
The silky smooth but firm texture of this tart is bound to impress. You can either serve it chilled out of the refrigerator or allow the tart to sit 10 to 15 minutes before serving for a softer and creamier texture.
The chocolate almond crust is the only part of this dessert that is baked. You can skip the cocoa and have a toasty almond crust instead, if desired.
This tart pairs well with whipped cream or my Creme Fraiche recipe. If you make my Creme Fraiche you will have some leftover to serve with the dessert. Creme Fraiche will keep at least 1 week in the refrigerator. Creme Fraiche simply enhances the flavor of this pie. Make sure to beat the cream until soft peaks form. I used an electric mixer.
If you prefer you can make this pie with all semi-sweet chocolate for a sweeter result.
My husband loved this dessert, so I left the last few slices for him. It was great as a dessert for us, but could also double as a fancy dessert to serve after a meal.
This is an easy dessert to make once you have all the ingredients on hand. It will also not take too much time to make. I love that in a dessert! Don't you?
Pour or spread the filling over the prepared crust in the tart pan. Normally the filling for such a tart is simply a chocolate ganache made with chocolate and cream or chocolate and coconut milk or coconut cream, but this filling has much more complex flavors. It is a dark chocolate but not overly due to the cream and cream cheese.
If you like you could sprinkle a little sea salt over top of the tart. This chocolate tart is the start - you can use all kinds of toppings - your imagination is the limit.
If you don't have a microwave oven, you can melt the chocolate in a double boiler or small saucepan.
I kept my tart covered in the refrigerator. I used a large microwave cover and that worked quite well. Before garnishing, though, you could simply cover the surface with plastic wrap to keep the tart from drying out.
INGREDIENTS:
Chocolate Almond Crust:
11/2 cups almond flour (375 mL)
2 tbsp cocoa (30 mL
1/8
tsp salt (0.5 mL)
1/2
cup unsalted butter, melted (125 mL)
1 egg yolk
Chocolate Filling:
3 oz unsweetened chocolate (90 g)
2 oz sugar free chocolate chips (60 g)
1/2
cup heavy cream (125 mL)
1 tsp unflavored gelatin (5 ml)
2 tbsp heavy cream (30 mL)
4 oz cream cheese (125 g)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/2
cup chocolate whey protein powder (125 mL)
1/3
cup powdered sweetener (75 mL)
1/4
cup almond butter (60 mL)
1 tsp vanilla extract (5 mL)
Optional Garnish:
Whipped Cream or Crème Fraiche (click)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
Chocolate Crust: In medium bowl, combine almond flour, cocoa and salt. Stir in melted butter and egg yolk. Spread in a 9-inch (23 cm) tart dish with removable ring or in a 9-inch (23 cm) glass pie dish. Bake 10 minutes. Cool.
Chocolate Filling: In medium bowl, combine unsweetened
chocolate, chocolate chips and 1/2 cup (125 mL) heavy
cream. Nuke in 40 second increments
until chocolate is molten; stir to combine.
In small bowl, combine gelatin and 2 tbsp (30 mL) heavy cream. Stir into the chocolate once the gelatin has
bloomed or softened; mix well.
In
food processor, combine cream cheese, liquid sweetener, chocolate whey protein
powder, powdered sweetener, almond butter and vanilla extract; process. Add chocolate mixture and process. Spread chocolate over cooled crust. Garnish with whipped cream or my Crème
Fraiche.
Yield: 10 servings
1
serving
395.3
calories
10.8
g protein
36.3
g fat
4.4 g fiber
5.2
g net carbs