This mini chocolate tarts recipe is my favourite sugar-free keto dessert recipe ever. The crust of these mini tarts is made with almond flour, the filling is a chocolate ganache, and the topping is nuts or strawberries.
In a small bowl mix the almond flour, powdered erythritol and melted butter well until the dough come together.
Grease baking mini tart moulds with butter.
Distribute the dough between the tart moulds and press firmly on the bottom and the sides.
Use a fork or a toothpick to make small holes in the dough.
Bake the dough for 20 minutes on 210 C.
Get the mini tart crusts out of the oven and let them cool down while making the chocolate filling.
Making The Chocolate filling:
In a saucepan, heat the heavy cream, chocolate, butter and powdered erythritol over medium flame until small bubbles form on the saucepan sides.
Turn off the heat then let the chocolate sauce cool a little bit.
Pour the chocolate sauce in the mini tart crust then, store it in the fridge until the chocolate sauce firms.
Get the mini chocolate tarts out of the fridge, then add your preferred topping, then serve.
Notes
I always have the mini tart crusts in my fridge for when I need them, wrapped up in saran wrap for up to four days.There are a variety of fillings for these mini tarts, for example, custard, chocolate or strawberry.