Easy Almod & Chocolate tart
Plato: DessertDificultad: EasyServings
12
servingsPrep time
15
minutosBaking time
15
minutosSuper easy to make, very satiating, perfect for that moment that you crave something indulgent and sweet.
looks great too, and can be served without any guests thinking it’s low carb.
keeps well in the fridge for 4-5 days.
Ingredients:
- For the base:
140 gr. almond slices , thin or thick- as you wish/like
1 egg
10 drops of stevia or sweetener to taste- For the topping:
100-150 gr. dark chocolate (85%+) +25 gr butter OR ⬇️
another option: 1/2 cup melted butter+ coco powder and stevia to taste
Tahini or another nut paste to choice
Method:
- Preheat the oven on 170 degrees and prepare a parchment paper on a flat baking tray or a round pie form
- mix the ingredients of the base, pour on the paper and flatten evenly. Try to make it as a thin as possible because it will give it an extra crunch
- Bake for 15-25 minutes (depending on your oven), till golden.
- take out of the oven and let cool off completely
- in au-Bain-Marie melt your chocolate and butter, or if you chose for the other option: mix in a bowl you melted butter, coco powder and stevia
- Poor the chocolate mixture on the cooled almond base and leave an edge around (seeing the pretty crunchy crust, as you see in the picture)
- Add a few blobs of tahini (or nut butter of choice) scattered on top of the chocolate, and with the help of a toothpick or the top of a sharp knife "pull" them apart to form a nice marbeled pattern on the chocolate
- Place in the fridge for at least 2 hours before serving.