About
You will love this chocolate ganache tart! The crust is made with almond flour and butter and then browned nicely in the oven. The tart crust is then cooled and filled with the most luscious chocolate ganache filling. Feel free to top the tart with fresh raspberries, toasted almonds or flaky sea salt!
Ingredients
- 2 cup almond flour
- 6 tablespoon the ultimate icing sugar replacement by swerve
- 6 tablespoon butter
- 14 ½ ounce chocolate chips, sugar free
- 1 ½ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat an oven to 350 F. Melt the butter in a microwave safe bowl. Add the almond flour, Swerve and a good pinch of salt. Mix to combine well.
- Then pour into an 11” tart pan, pressing the dough into the bottom and up the edges evenly.
- Use your thumb to press the crust up the sides of the tart pan and then level the crust off by scraping your thumb on the top of the tart pan to break the crust and make it even.
- Bake the crust for 12-13 minutes or until the crust is very nicely browned. Set aside and allow to cool while you make the ganache filling.
- In a small saucepan, heat the cream until it is boiling. Add chocolate chips to a bowl. Once the cream is boiling, pour the cream through a strainer into the bowl of chocolate chips. Stir briefly, but not much. Allow the chocolate and cream to sit for 5 minutes without touching it.
- Once 5 minutes have elapsed, stir the chocolate and cream together into a beautiful ganache. Also add the vanilla and stir in.
- Pour ganache into the tart crust and spread evenly with a spatula.
- Chill in the fridge for at least 4 hours before slicing.
- Gently remove the tart from the mold. Then using a hot knife (ran under hot water and dried), cut the tart into 16 even slices.
Nutrition Facts
- Servings: 16
- Calories: 300.3kcal/1256.5kJ (per serving)
- Fat: 27.2g (per serving)
- Carbs: 22.8g (per serving)
- Protein: 5.0g (per serving)
