Peanut butter and chocolate Tart by Joelle Naude.
Crust
Ingredients
1cup almond flour
1cup fine desiccated coconut
2Tbsp cocoa powder
1tsp baking powder
100g butter
2Tbsp water
1Tbsp gelatine powder
2Tbsp xylitol
1egg
1tsp vanilla extract
Method:
Place almond flour, desiccated coconut, cocoa powder and baking powder in a mixing bowl.
Place the gelatine powder and water in a small dish and allow to bloom.
Melt the butter.
Add xylitol and bloomed gelatine to melted butter and whisk till well blended.
Add the butter mixture to the dry ingredients. Mix well. Add egg and vanilla extract and mix well.
Press firmly into a tart shell.
Bake at 180 deg for 15 min. Allow to cool before filling.
Peanut butter filling
Ingredients:
1/2 cup cream cheese
1/2 cup sugar free peanut butter
50 ml cream
2Tbsp salted butter
1/4cup powdered xylitol.
Method:
Beat all ingredients together untill light and fluffy.
Fill the baked tart shell and refrigerate.
Chocolate topping
Ingredients:
100g 80% lindt
75ml cream
2Tbsp powdered xylitol
Method:
Breal the chocolate into small pieces
Heat the cream and xylitol till just before boiling point. Remove from heat and add chocolate pieces. Mix well. If the chocolate looks oily and a little cold cream and stir untill the mixture looks smooth and glossy.
Allow to cool. Pour over peanut butter tart and refrigerate until it's set.
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