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low_carb_cocolate_tartsDisclaimer… this isn’t reeeeeeally low carb, so if you’re trying to lose weight, be careful with this one. Obviously you won’t be eating the whole thing though. Let me rephrase that… you shouldn’t be eating the whole thing. 😉

I normally make this in a flan dish, but on the day I photographed it I was using the flan dish to make a savoury tart. I used my silicon tart tray to make these mini ones instead. They look rather pretty but it was quite a faff pressing the almond pastry into all the little moulds. I had a fair bit of ganache left over on that occasion whereas it all gets used in the large tart.

The 200g of 85% cocoa chocolate I used contributes 50g of carbohydrate to the whole tart, and the almond base contributes another 13g. So if you cut the tart into eighths and had one piece then that would be around 8g of carbohydrate. Fine for a treat, I think. It’s very rich and dark and tastes fantastic served with cream.

chocolate_tart_chart

almond_pastryIngredients:

  • For the pastry:
  • 200g Ground almonds
  • 50g Salted butter
  • For the ganache:
  • 200g Dark chocolate – I use Green & Blacks 85% which is 22.5g carbohydrate per 100g
  • 250ml Double cream
  • 25g of butter
  • Vanilla essence and whatever other spices you fancy. I used crushed cardamom seeds.
  • A glug of brandy or rum if you like.

Preheat your oven to 180°C, 350°F, Gas Mark 4.

almond_pastry_doughBlitz the ground almonds and butter in the food processor until it forms a dough and sticks together. Empty out the dough.

If you’re using a large fluted flan dish, put the dough in the middle and press it firmly into the base and up the sides. Make sure you squidge it into every crevice and get it an even thickness. Prick the base all over with a fork and bake for about 20 mins or until golden brown. Allow to cool.

If you’re using miniature moulds then the same principle applies but make the almond pastry very thin and delicate. Prick with a fork in the base of each and give them about 15 mins – be careful they don’t burn.

Blitz 200g of 70/85% cocoa dark chocolate in the food processor. You could grate the chocolate if you prefer, or whack hell out of it with a rolling pin whilst it’s still in its packaging. It needs to be in tiny pieces though so that it melts easily in the hot cream. Put it into a bowl.

chocolate_ganacheMeasure 250ml double cream into a pan with whatever spices you’re using until just simmering, then add 25g butter and whisk. Heat gently until the cream is barely simmering again and then pour onto the grated chocolate and whisk like buggery until all the chocolate is melted. Add a dash of port/brandy/whatever you fancy, whisk it some more, and pour the mixture into the pastry case. Chill in the fridge until you can’t wait any longer to eat it.

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