📝 About This Recipe
Indulge in a dessert that defies the traditional boundaries of keto baking with this ultra-luxurious, silky-smooth chocolate ganache tart. Featuring a crisp, buttery crust made from toasted pecans and almonds, it provides the perfect earthy contrast to the deep, intense cocoa notes of the filling. This is a sophisticated, low-carb masterpiece that captures the essence of a high-end French patisserie while remaining entirely sugar-free.
🥗 Ingredients
The Nut Crust
- 1 1/2 cups Pecans (raw or lightly toasted)
- 1/2 cup Almond Flour (super-fine)
- 4 tablespoons Grass-fed Butter (melted)
- 2 tablespoons Erythritol/Monk Fruit Blend (powdered or granular)
- 1 teaspoon Vanilla Extract (pure extract)
- 1/4 teaspoon Sea Salt (fine)
Silk Ganache Filling
- 9 ounces Keto-friendly Dark Chocolate Chips (at least 70% cocoa or stevia-sweetened)
- 1 cup Heavy Whipping Cream (full fat)
- 2 tablespoons Unsalted Butter (cut into small cubes, room temperature)
- 1/2 teaspoon Espresso Powder (optional, to enhance chocolate flavor)
- 3-5 drops Liquid Stevia or Monk Fruit (optional, for extra sweetness)
Finishing Touches
- 1 pinch Flaky Sea Salt (Maldon style)
- 1/2 cup Fresh Raspberries (for garnish)
- 4-6 pieces Mint Leaves (fresh)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom with butter or coconut oil.
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2
In a food processor, pulse the pecans until they resemble coarse crumbs. Be careful not to over-process them into nut butter.
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3
Add the almond flour, sweetener, and salt to the food processor. Pulse a few times to combine the dry ingredients.
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4
Drizzle in the melted butter and vanilla extract. Pulse until the mixture looks like wet sand and holds together when pressed between your fingers.
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5
Transfer the nut mixture to the prepared tart pan. Use the bottom of a flat measuring cup to press the crust firmly and evenly into the bottom and up the sides of the pan.
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6
Bake the crust for 12-15 minutes, or until it is golden brown and smells fragrant. Remove from the oven and let it cool completely on a wire rack.
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7
While the crust cools, place the keto chocolate chips and espresso powder in a medium heat-proof glass bowl.
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8
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer. Do not let it reach a rolling boil; look for small bubbles forming around the edges.
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9
Pour the hot cream over the chocolate chips. Place a lid or plate over the bowl and let it sit undisturbed for 5 minutes to melt the chocolate.
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10
Gently whisk the mixture starting from the center and moving outward in small circles until the ganache is smooth, glossy, and emulsified.
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11
Add the cubed room-temperature butter and the liquid sweetener (if using). Whisk until the butter is fully incorporated; this adds a professional shine and silkiness.
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12
Pour the ganache into the cooled tart shell, smoothing the top with a spatula if necessary.
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13
Allow the tart to sit at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2-3 hours, or until set.
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14
Just before serving, sprinkle with a touch of flaky sea salt and garnish with fresh raspberries and mint leaves.
💡 Chef's Tips
For the cleanest slices, dip a sharp knife in hot water and wipe it dry between every single cut. If your ganache looks grainy or 'broken,' whisk in a teaspoon of room temperature heavy cream very vigorously to bring it back together. Ensure the crust is completely cool before adding the ganache, otherwise the crust may become soggy. You can swap pecans for walnuts or hazelnuts for a different flavor profile; just ensure they are finely ground. Always use a tart pan with a removable bottom; it makes the presentation much more professional and easier to serve.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream infused with a hint of cinnamon. Pairs beautifully with a cup of dark roast coffee or a double shot of espresso. For an evening treat, serve alongside a glass of dry red wine like a Cabernet Sauvignon. Add a drizzle of sugar-free caramel sauce over the top for an extra layer of decadence. Serve chilled but let it sit out for 10 minutes before eating to allow the ganache to soften slightly for the best texture.