This nutty, chocolaty no bake desert is both gluten free and keto friendly and fantastic for sharing.
Ingredients for Chocolate Peanut Butter Swirl Tart
For the tart base:
? 1 cup – Almond flour or ground almonds
? ? cup – Cocoa powder
? 5 tbsp – Butter
? 2 tbsp – Powdered Erythritol sweetener
? ? tsp – Salt
For the filling:
? 1 cup – Ricotta cheese
? ? cup – Peanut butter
? 3 tbsp – Powdered Erythritol sweetener
? ? cup – Whipping cream
? ? tsp – Salt
? 50g – Dark chocolate
How to Make Chocolate Peanut Butter Swirl Tart
Step One ? The Base:
? Take all the ingredients into a food processor or a mixer jar and process it into a coarse powder.
? Take it out into a 9 inch tart tin and press it tightly with your fingers or a spoon along the base and the walls of the tart tin.
Step Two – The Filling:
? Take the ricotta, peanut butter, erythritol, salt and ? cup whipped cream into a food processor or blender jar.
? Process it until everything is evenly combined and creamy.
? Pour this into the tart tin and spread it evenly.
? In a separate pan, take the remaining cream and bring it to a gentle boil. Take it off heat.
? Chop the chocolate finely and add it to the warm cream.
? Let this sit for 2 minutes and then gently start to mix the chocolate and cream mixture until a smooth ganache forms.
? Let the ganache cool slightly.
? Using a spoon, put small dollops of the ganache over the tart filling.
? With a skewer, make swirl patterns.
? Let it set in the fridge for a couple of hours before serving.
Chocolate Peanut Butter Swirl Tart
Ingredients
Tart Base
- 1 cup - Almond flour or ground almonds
- ¼ cup - Cocoa powder
- 5 tbsp - Butter
- 2 tbsp - Powdered Erythritol sweetener
- ¼ tsp - Salt
Filling
- 1 cup - Ricotta cheese
- ½ cup - Peanut butter
- 3 tbsp - Powdered Erythritol sweetener
- ½ cup - Whipping cream
- ¼ tsp - Salt
- 50g - Dark chocolate
Instructions
Tart Base
- Take all the ingredients into a food processor or a mixer jar and process it into a coarse powder.
- Take it out into a 9 inch tart tin and press it tightly with your fingers or a spoon along the base and the walls of the tart tin.
Filling
- Take the ricotta, peanut butter, erythritol, salt and ¼ cup whipped cream into a food processor or blender jar.
- Process it until everything is evenly combined and creamy.
- Pour this into the tart tin and spread it evenly.
- In a separate pan, take the remaining cream and bring it to a gentle boil. Take it off heat.
- Chop the chocolate finely and add it to the warm cream.
- Let this sit for 2 minutes and then gently start to mix the chocolate and cream mixture until a smooth ganache forms.
- Let the ganache cool slightly.
- Using a spoon, put small dollops of the ganache over the tart filling.
