Low Carb Chocolate Ganache Tart Recipe

Gluten Free
Vegetarian
5/5
(1431 reviews)
Low Carb Chocolate Ganache Tart
Zylo Recipes

Description

Imagine sinking your fork into a slice of pure chocolate bliss. This rich, dark chocolate tart is a dream come true for dessert lovers, offering an intense chocolate experience without being overly sweet. The base is a buttery, melt-in-your-mouth crust that provides a delightful contrast to the smooth, decadent filling.

The star of this tart is undoubtedly the deep, complex flavor of the dark chocolate. Using chocolate with a high cocoa content allows for a more robust and satisfying taste, creating a dessert that is both sophisticated and comforting. The filling itself is a luxurious blend of chocolate and cream, resulting in a texture that is both dense and velvety.

Each bite is a symphony of flavors and textures, as the slightly firm crust gives way to the soft, yielding chocolate. This tart is perfect for those moments when you crave something truly special. Whether you're celebrating a birthday, marking an anniversary, or simply treating yourself after a long week, this dessert is sure to impress.

Its elegant presentation makes it a show-stopping centerpiece for any gathering, and its rich flavor profile is guaranteed to satisfy even the most discerning palate. One of the best things about this chocolate tart is that it can be made ahead of time. In fact, it's even better when allowed to set overnight, as this allows the flavors to meld together and the texture to fully develop.

This makes it an ideal dessert for entertaining, as you can prepare it in advance and simply slice and serve when your guests arrive. A sprinkle of cocoa powder or a few fresh berries can add an extra touch of elegance to the finished tart, making it a dessert that is as beautiful as it is delicious. This tart is a truly exceptional dessert that will leave you wanting more.

Preparation Time

Prep Time
6 h 18 min
Cook Time
16 min
Total Time
6 h 34 min

Nutrition Information

Per 1 servings (per slice) serving
C
Calories
480 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
6 g

C
Fats
45 g
Saturated Fats 25 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 100 mg
Potassium 200 mg
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Ingredients

    1.
    Butter, Unsalted
    Butter, Unsalted
    3 tablespoon
    2.
    Xylitol by Now
    Xylitol by Now
    3 tablespoon
    3.
    Finely Ground Almond Meal Flour by Bob's Red Mill
    Finely Ground Almond Meal Flour by Bob's Red Mill
    2-¼ cup
    4.
    Double Cream
    Double Cream
    1-¼ cup
    5.
    Egg Whole
    Egg Whole
    1 small
    6.
    Cinnamon, Ground
    Cinnamon, Ground
    ¼ teaspoon
    7.
    Salt
    Salt
    1-⅛ teaspoon
    8.
    Excellence Intense Dark Chocolate 85% Cocoa by Lindt
    Excellence Intense Dark Chocolate 85% Cocoa by Lindt
    5 ounce
    9.
    Vanilla Extract
    Vanilla Extract
    ½ teaspoon
    10.
    Chopped Almonds by Shop Rite
    Chopped Almonds by Shop Rite
    1 teaspoon

Instructions

    1.
    Preheat the oven to 380 degrees Fahrenheit (190 degrees Celsius) and select an 18cm loose bottom tart case.
    2.
    In a food processor, combine ground almonds, 1 tablespoon of butter, 2 tablespoons of xylitol, cinnamon, and salt. Pulse until a chunky crumb forms.
    3.
    Add the egg to the food processor and blend until a dough forms. If the dough is too sticky, add a little more ground almond.
    4.
    Remove the dough and press evenly into the tart tin, ensuring the sides and base have an even thickness. Prick the base with a fork. Bake for 12 minutes, or until golden brown and cooked through. Cool completely.
    5.
    While the pastry cools, prepare the filling. In a medium pan over low/medium heat, combine cream, butter, and 1 tablespoon of xylitol. Bring to a gentle boil, stirring constantly.
    6.
    Break the chocolate into cubes and place in a mixing bowl. Pour the hot cream mixture over the chocolate, add vanilla, and stir until melted and combined.
    7.
    Pour the chocolate mixture into the cooled tart case. Refrigerate for a minimum of 6 hours, ideally overnight, to set. Scatter with flaked almonds before serving.