When I saw this chocolate fudge tart being made on a Giada in Italy episode, and with the limited ingredients, I knew that I could easily make it low carb. Her tart had a pistachio crust and the chocolate had apricots, so due to the cost of pistachios I changed it to an almond crust and due to the carbs in apricots, I switched to blackberries for my first attempt. My second attempt I used raspberries and it is hereon, forthwith, will only be known as my chocolate raspberry tart.
I had a couple non-low carber’s give the blackberry a taste test for me and got the thumbs up, I had a fellow low carb coworker and the Hubby give it the stamp of approval, so definitely wanted to share the recipe. I used blackberries this time due to the cost (aka free from being picked just at the end of my complex). The raspberry version was a hit as well, and is my version of choice.
If you wanted to use a 75% chocolate with this, I wouldn’t use any sweetener in it at all. Although the tart is not sweet, it is very rich and making it extra sweet would make it over powering. Small pieces are the key and you can easily get 12 pieces from the tart.
EDIT August 20, 2017: I made this with raspberries for a bbq yesterday and I have to admit that it is now, hands down, my favourite low carb dessert. Possibly one of my all time favourite chocolate desserts. Low carb or not. I even love almond flour crust, and have found it’s my go-to crust for tarts or anything that would benefit from a textured crust (like a cheesecake).
I used two of the small containers (pints?) of large firm raspberries. Now, I’ve always loved raspberries and chocolate, more than strawberries and chocolate. If you want to win my heart and don’t have chicken wings or chips and dip on hand, a Godiva chocolate raspberry filled bar will do in a pinch.
The combination of the plump raspberries, cream, and smooth dark chocolate was on point, the cat’s meow, the ringer in the bell, whatever terminology you want to use.
Chocolate Fudge Tart
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup unsweetened toasted coconut
- 6 tablespoons butter melted
- 1/4 tsp almond or vanilla extract
- 1/8 c Stevia or whatever favourite sugar substitute would equal 1/4 c sugar
Tart Filling
- 1 1/2 cups whipping cream
- 8 ounces 85% Lindt chocolate
- 3-4 pumps sugar free chocolate coffee syrup
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons bourbon
- 1/8 teaspoon kosher salt
- 3 pints raspberries
Instructions
- Pam spray a spring form pan.
The Crust
- Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
- Mix the crust ingredients until faily well combined, with a granular texture.
- Pour into the springform pan and press down into a flat crust.
- Bake for 8 to 10 minutes, until the edges begin to brown.
- Let cool completely.
The filling
- Roughly break up the chocolate into a medium bowl.
- Heat the cream, vanilla extract, bourbon, sugar free syrup, and salt in a small saucepan, until it just begins to simmer.
- Pour over the chocolate pieces, and stir or whisk until the chocolate has become shiny and smooth.
- Fold in TWO pints of raspberries that have been washed and patted dry.
- Pour over the crust, smoothing out.
- Let chill for about 1 hours, then decorate with the remaining raspberries, gently pushing into the chocolate.
- Chill for at least another 2 hours.
- Serve with lightly sweetened whipped cream, if desired.