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Hazenut Chocolate Ganache Tarts

Low chocolate hazelnut ganache tart. Rich, decadent chocolate fills the buttered buttery brown shells. The best comfort food.



This brown ganache tart started with a brown crust and then has been crazy ever since.

Super rich and decadent, this is a dessert that you serve with tea after a light meal. The tarts almost need a spoonful of fresh whip cream to balance wealth.

I mean, who doesn't want it presented to them? If you answer "not me" you are on the wrong website. I think you might have taken the wrong path around Crazy Town.

But in all seriousness, this chocolate ganache tart is low in carbohydrates, sugar-free, gluten-free and if it suits your macro, keto-friendly. They do have 7 clean carbohydrates per serving, which is slightly on the heavier side. But these tarts are also not small, they are quite large portions. You can really make it smaller as a small snack and cut the carbohydrate in half, making it a friendly little keto.

This chocolate ganache tart is one dessert that I will not serve every day.

This is a special treat, something to do after a nice dinner, or a special event. Or you know because it's Friday and workweek making you guess your life choices. That's the night you have one of these tarts.

That night I most likely want a cake. Also not a low-carb cookie, a very bad cookie. The kind of cake that makes me wake up in the morning feeling like trash. So when those moments come up, this is the kind of dessert that I like. It cooled my desires, calmed my mood, and kept me on track and according to plan.

INGREDIENTS
Tart crust

  • 1 cup coconut flour
  • 3/4 cup of butter
  • 3 Tbsp erythritol (I use a monk fruit mixture erythritol)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 pinch of salt
  • 2 Tbsp thick cream
  • 2 tablespoons of cocoa powder

Fill Ganache

  • 1 1/2 cups chocolate (sugar-free)
  • 1 1/2 cups whipping cream
  • 1/2 teaspoon hazelnut flavored oil
  • 1/2 cup chopped hazelnuts


INSTRUCTIONS
Chocolate Tart Crust

  1. Preheat the oven to 350F.
  2. Grate the butter and add to a large bowl.
  3. Blend the eggs, vanilla, and cream in a small bowl and stir until evenly mixed and pour into a bowl with grated butter.
  4. Add salt, cocoa powder, coconut flour, and erythritol and stir until everything is mixed evenly and blends into a ball. It will survive together, but it's still rather fragile.
  5. Press the mixture into an acid pan and stab the whole with a fork.
  6. Bake in a 350F oven for 8-10 minutes until the sides are golden brown. Don't overcook it. Coconut flour is flammable, so keep an eye on the shell so it doesn't burn

Fill Ganache

  1. Add hazelnut oil and thick cream to a heavy saucepan.
  2. Bring the thick cream over low heat on the stove, stirring occasionally. Remove the thick cream from the stove after you start to see bubbles forming around the edge of the pot.
  3. Pour warm thick cream on top of chocolate chips, making sure all the pieces have been coated with warm cream.
  4. Cover the bowl to retain heat and leave it on the table for 5 minutes.
  5. Mix the Ganache with a wire whisk until it is thick and shiny.
  6. Pour or spoon into the skin of the tart, and sprinkle some crushed hazelnuts on top.
  7. Chill in the refrigerator before serving.
This recipe is inspired by sugarfreesprinkles

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