EASY CHOCOLATE TART
The heavy cream and unsalted butter added to the chocolate filling gives a much milder flavor to the cream cheese in this tart; it cuts the usual tang of cream cheese. Chill the tart in the fridge well before serving. Taste the filling to make sure the sweetness is to your liking.
If you like you can dollop a bit of whipped cream on each slice before serving.
If you don't have a food processor, then use a blender for the filling. Using a tart pan is a good idea as this is not a very high tart. A tart pan with a removable ring would be awesome. I simply used a pie dish with parchment paper instead. A small piece of this tart is amazing and you could top it with whipped topping and raspberries, if desired. No need to bake chocolate tart as it is a no-bake dessert. The chocolate flavor is addictive and much nicer than simply a rich chocolate ganache. It is more of a milk chocolate than a dark chocolate.
Total time to make this tart is about half an hour.
INGREDIENTS:
Crust:
11/2 cups almond flour (375 mL)
2 tbsp allulose (60 mL)
1/8
tsp salt (0.5 mL)
1/2
cup unsalted butter. melted (125 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/2
tsp molasses (2mL)
1/2
tsp vanilla extract (2 mL)
Chocolate Filling:
6 oz sugarless chocolate chips (180 g)
8 oz cream cheese, softened (250 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4
cup whipping cream (60 mL)
2 tbsp unsalted butter, softened (30 mL)
2 tbsp allulose (30 mL)
1 tbsp vanilla extract (15 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C). Line a spring form pan with parchment paper.
Crust: In medium bowl, combine almond flour,
allulose and salt. In small bowl,
combine butter, liquid sweetener, molasses and vanilla extract. Add to dry ingredients; mix well. Press into prepared spring form pan. Bake 10 minutes or until browning at the
edges. Allow to cool slightly.
Chocolate Filling: In medium bowl, nuke chocolate chips until
molten. In food processor, process cream
cheese, liquid sweetener, whipping cream, butter, allulose and vanilla extract. Add slightly cool chocolate; process.
Pour chocolate filling over crust and refrigerate.
Yield: 10 servings
1
serving
288.4
calories
3.2
g protein
25.4
g fat
0 g fiber
2.3 g net carbs