Chocolate Peanut Butter Swirl Tart

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.