Chocolate Tart with Raspberries
Using a food processor or a high-speed blender, add in the almond flour, coconut flour, butter, and water then blend for about one to two minutes until a dough form. Place the dough at the bottom o…
- Cook20 min
- Total20 min
- Serves10
- LevelEasy
Ingredients
- 1 1/3 cups/ 149.33g Pie crust:
- 1 1/2 tsp. almond flour
- 3 tbsp. coconut flour
- 1 1/2 tsp. cold butter
- 4 oz./ 113.4g cold water
- 4 oz./ 113.4g Ganache:
- ⅓ cup/ 84g sugar-free chocolate chips
- Heavy Cream
- powdered erythritol
- Raspberries for serving
Method
- Using a food processor or a high-speed blender, add in the almond flour, coconut flour, butter, and water then blend for about one to two minutes until a dough form. Place the dough at the bottom of a pie pan then bake the crust for about twelve to fourteen minutes at a temperature of 350 degrees F until it becomes golden brown in color, set aside to cool.
- Place a saucepan over medium heat, add in the cream then heat until it bubbles around the edges. Take the saucepan out of the heat, add in the chocolate then stir until it melts completely. Add in the sweetener then mix properly to combine until the mixture becomes smooth. Pour the chocolate mixture over the prepared crust then spread evenly.
- Place the pie in the refrigerator to cool for about thirty minutes until the chocolate sets. Top the pie with raspberries, slice, and serve.
