Well; hello darkness my old friend. I’ve been making you guys wait for it; work for it even. But, the time for unhinged comfort keto goodness is here. That’s right my people; it’s time for the coveted keto chocolate tart. And rest assured, it was worth the wait.
I hope the recipes so far have been keeping you satiated; because it’s party time.
Those of you that follow me on Instagram are my favourites. Because, you guys love me, and I love you back. But moreover, you know how long and tedious the road to perfection has been.
I have been trying to crack the recipe for a perfect chocolate ganache tart, and it hasn’t been easy. There were many failed attempts. Including the ‘zero to a hundred’ concoction.
It was all going well, until I decided to outwit chemistry. And then, my ganache seized up like a dehydrated house plant. It was a valiant effort, but it was not the keto chocolate tart that we deserved.
And honestly, the ultimate winner is one for the history books. This guy is a dream and a half.
Rich, indulgent, doubly chocolatey, and keto.
We all need some good news right now; so here you go.
For The Tart
- ¾ Cups, Almond Flour (I used Kirkland)
- 100 Grams, Unsalted Butter (Cold)
- 1 Tbsp, Cacao Powder
- 1 Cup, Swerve Confectioners Sweetener
For The Ganache
- 30 Grams, Unsalted Butter (Approximately 2 Tbsps)
- 30 Grams, Lindt 90% Dark Chocolate
- 3 Tbsps, Swerve Granular Sweetener
The Keto Chocolate Tart Litmus Test; Would You Share?
So, as you know, usually I assume that each piece is a serving. But with this particularly decadent delight, that might not be the wisest thing to do. You see, we’re basically consuming butter and chocolate; so an entire tart may be a bit too much.
And the proof is in the pudding (or rather the macros). Scroll down to the bottom of the recipe to see what I mean. More than six hundred calories per serving? Yeah, that’s a bit much.
But, therein lies the choice. I’m giving you the macros for each tart, so that you can make the smart decision and share.
I did. And honestly, because of how rich it is, you won’t want to eat all of it any way. At least I hope not.
Two 9 inch tart pans with removable bottoms
Oven (also, duh)
Preheat the oven to 360°F.
For the tart, mix the almond flour, sweetener and cacao powder together in a bowl. Grate the cold butter into the mixture and combine everything by hand to form a ball.
Butter the tart pans, and divide the dough into two equal balls. Press each dough-ball into a pan, smoothing it out and ensuring that there are no gaps in the dough.
Bake the tarts for fifteen minutes. Be really careful; we’re using ground almonds so they will burn if the tarts go too far. Also, if they puff up a little, don’t worry. Just push the base down with the back of a spoon once you take them out. Once they’re cooked, let the tart shells cool down.
For the ganache, put all the ingredients into a saucepan, and gradually bring it to a medium high heat. Stir the ingredients until they combine to form a smooth mixture. Turn off the heat, and leave the ganache to cool down to room temperature. Please do not stick your finger into the pan; use a spoon.
Take a deep-breath and assemble your keto chocolate tart, one at a time. Pour the ganache into the tart shells, refrigerate for twenty minutes, or until the ganache sets. Serve with cream, or on their own.