Cookie Dough Tart

About

This cookie dough tart is out of this world! You will not believe this is keto food! A rich chocolate almond crust is topped with a creamy cookie dough filling. Then it is all topped with a rich, smooth chocolate ganache on top!

Ingredients

2 cup almond flour
6 tablespoon the ultimate icing sugar replacement by swerve
6 tablespoon butter
3 tablespoon 100% cocoa special dark by hershey's
⅛ teaspoon coarse kosher salt by morton
2 cup almond flour
⅓ cup the ultimate icing sugar replacement by swerve
½ cup butter
1 teaspoon vanilla extract
⅛ teaspoon coarse kosher salt by morton
½ cup, whole pieces – regular chocolate chips, sugar free
4 ounce chocolate chips, sugar free
½ cup heavy cream

Instructions

Preheat an oven to 350 F. Combine 2 cups almond flour, 6 tablespoons of Swerve, dark cocoa powder, ⅛ t kosher salt and 6 T melted butter together. Mix well.
Then crumble into an 11” tart pan. Pressing it into the pan to make a thin layer on the bottom and up the sides of the pan.
Bake for 11-12 minutes until lightly browned and firm.
In a medium nonstick pan, heat the almond flour on medium heat. The goal is to lightly toast the almond flour to take some of the raw flavor off. Stir constantly as the flour is toasting. Once toasted, take it off the heat to cool.
In a food processor, combine the cooled almond flour, the rest of the Swerve, ½ cup melted butter, vanilla extract, ⅛ t kosher salt together. Pulse until the mixture becomes nice and smooth.
Add in ½ cup of chocolate chips and fold in gently.
Press the cookie dough into the cooled tart shell. Allow to chill in the fridge until firm.
Once the cookie dough is firm in the tart shell. Heat the cream in a heat proof measuring cup or bowl in the microwave until boiling. This is about 45 seconds in my microwave. Pour the hot cream directly over 4 oz of chocolate chips.
Allow this to sit for 5 minutes without touching it. After the time has elapsed, stir the cream and chocolate together until it turns into a smooth ganache.
Pour over the cookie dough and spread into a thin even layer. Chill again until firm.
Cut the tart using a hot knife (ran under hot water and dried). Run the knife under hot water and dry it before each cut for the cleanest look. Serve chilled or slightly room temperature!