The perfect low carb chocolate tart – rich, elegant and satisfying. This is one of those desserts which made me sad in restaurants. It always looked so amazing and yet of course the amount of wheat and sugar it contains made it a guilty pleasure.
But it turns out that with a few tweaks, we can make our own and it tastes every bit as good.
Substitute nut crumbs for the biscuit (I’ve used brazil nuts here but you could use ground almonds or hazelnuts), swap xylitol for sugar and use 85% dark chocolate in the ganache filling. It is also delicious (and still low carb) if you exchange the double cream for coconut cream. Fabulous.
- 80g brazil nuts, blitzed
- 20g melted salted butter
- 1/4 tsp xanthan gum
- 1 egg white, beaten just a little
- 1 tbsp cocoa powder
- 0.5 tsp xylitol
- 220ml double cream (or coconut cream)
- 0.5 tsp vanilla extract
- 1 tsp xylitol
- 100g dark chocolate (85%)
- Mix together the first six ingredients.
- Press into a lined baking tin (mine is round and measures 15cm across).
- Bake for 15 mins at 180 deg C.
- Allow to cool.
- Heat the coconut cream very gently on the hob until small bubbles form and it's nearly boiling.
- Add the vanilla extract and then turn off the heat.
- Drop in the chocolate pieces BUT DON'T STIR.
- When the chocolate has melted (push a piece to see if it "gives"), add the xylitol and stir quickly until everything has combined.
- Pour into the cooled base and pop into the fridge for a couple of hours.