Low-Carb Chocolate & Cardamom Ganache Tart
- 1 1/2 cups almond flour (150 g/ 5.3 oz)
- 1/2 cup cacao powder (150 g/ 5.3 oz)
- 1/3 cup erythritol (150 g/ 5.3 oz)
- 6 tablespoons butter (150 g/ 5.3 oz)
- 1 teaspoon ground cardamom
- 2 drops oil
- 1 1/4 cups heavy whipping cream (150 g/ 5.3 oz)
- 2 bars dark chocolate (150 g/ 5.3 oz)
- 1 cup crème fraîche (150 g/ 5.3 oz)
- 1 tablespoon cocoa powder (150 g/ 5.3 oz)
- 1/2 bar dark chocolate (150 g/ 5.3 oz)
- 5 tablespoons heavy whipping cream (150 g/ 5.3 oz)
- Preheat oven to 180 °C/ 355 °F.
- Place almond flour, cacao, Swerve ...
- and melted butter together in a bowl and mix well.
- Spray one large tart pan with olive oil spray.
- Place the crust mixture into the tart pan.
- Press into pan using your fingertips.
- I have learned over the years to finish off around the edges using a 1/4 cup measure.
- The edge of the measuring cup helps to create a nice angle to the bottom of the tart.
- Prick all over the base of the tart with a fork and bake for 12-15 minutes until cooked but not scorched.
- Remove from oven and cool completely.
- Place 300 ml of the cream in a saucepan over medium heat and add your crushed cardamom.
- Heat until just below a simmer.
- Place roughly chopped chocolate into a heat-proof bowl and strain the hot cream over the top.
- Do not stir for the first few minutes! I know that this is hard, but let the mixture sit for at least 5-10 minutes before stirring.
- Stirring will cool the mixture down too fast resulting in a grainy ganache.
- Patience will result in a smooth and velvety result.
- Stir gently until all lumps have melted through.
- Pour into tart shell and chill in refrigerator until set.
- Serve with a healthy dollop of crème fraiche or double cream and a dusting of cocoa.
- Optional: Make a smaller batch of ganache and chill in fridge overnight until set firm and then roll into truffles to top the tart.
- If you want to extend the amount of the ganache, whip the set ganache into a mousse-like texture and then pipe the balls on to a tray to chill.
Originally posted 2019-02-20 17:40:06.