This low carb chocolate raspberry tart is an easy recipe that has a rich almond flour pastry filled with a chocolate ganache and raspberries.
You can make this keto chocolate tart recipe as a large tart or small individual tarts and either could almost pass for store bought. Is there anything better than a dessert that is effortless to make but looks like you are a master baker?
HOW TO MAKE A LOW CARB CHOCOLATE RASPBERRY TART
The pastry case is baked, cooled and set aside. I used almond flour, but you could use coconut flour instead. The pastry cases can always be made ahead and stored in the fridge before making the filling.
The tart is filled with raspberries and a chocolate ganache is poured over them. The ganache is just warm cream with chocolate. Again, this is made ahead as the ganache will need a couple of hours to firm up.
TIPS FOR MAKING CHOCOLATE GANACHE
- Chocolate should be chopped as small as possible as you want it to quickly and evenly melt into the warm cream.
- Do not allow your cream to boil as it may separate. Remove the cream from the heat once you see the edges simmer.
- When you pour the cream over the chocolate, do not stir it for at least 2 minutes. The chocolate will soften making it easy to mix.
- To ensure that the ganache is silky smooth, once the chocolate has melted into the cream, place it into a food processor or blender.
- Pouring the ganache directly into the tart will give it a glossy look. Or you can set the ganache aside to cool and thicken, then spoon it in.
OTHER LOW CARB TARTS TO BAKE
Low Carb Chocolate Raspberry Tart
- 1 cup cream, heavy
- 4 oz chocolate high cocoa solids
- ¼ cup erythritol
- 3 oz raspberries
MAKE THE PASTRY
- Preheat the oven to 190C/375F degrees
- Place all the ingredients in food processor and pulse into a dough.
- Remove and gently press evenly into a tart case. Either a large 8 inch tart or individual ones. I use small silicone cases.
- Bake for 25-35 minutes until golden and firm. The smaller tarts may take less cooking time, so keep your eye on them.
- Set aside and cool.
MAKE THE GANACHE
- Chop the chocolate into small pieces and place in a glass or metal bowl.
- Heat the cream in a pan on a medium heat until it is just simmering.
- Remove from the heat and pour over the chocolate.
- Let it sit for 2 minutes before stirring.
- Add the ground erythritol and stir until smooth.
- Place the raspberries into the tart then pour the ganache over them. Chill in the fridge or at least 2 hours for the ganache to firm up.
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