Hi!
Tarts are the cake of summer. They are light and tasty. Cream combined with fruit perfectly combines flavors and creates a truly amazing dessert. The no-bake option is another advantage when we really want to sweeten our day a little with delicious coffee. So, are you ready for a really chocolate tart with cream and fruit?
INGREDIENTS FOR THE BASE :
- 300 g of almond flour / biscuits of your choice
- 15 g of unsweetened cocoa
- 80 g of butter / ghee – this butter really enhances the taste just like coconut oil, use it
INGREDIENTS FOR CHOCOLATE PUDDING:
- 1 pack sugar-free vanilla pudding / (use with sugar if you want)
- 500 ml of almond milk / or any other milk
- 30 g xylitol powder
- 180 g of dark chocolate, mine is 90% / but any dark chocolate will be great
INGREDIENTS FOR THE CREAM:
- 250 ml double lactose free cream (well chilled) / use the one you like
- 125 g lactose free mascarpone (well chilled) / use the one you like
- 20 g xylitol powder
EXTRA
- 300 g raspberries or strawberries
Instructions:
Grease the tart tin with butter.
Melt the butter in a pot, mix while still warm with the almond flour or cookies.
Pour the mixture into the form and pat the bottom and sides evenly. Press down so that the bottom and sides are tight. Preferably using the bottom of a glass. Place in the fridge for 15-20 minutes.
*You can also bake the tart base at 180 degrees for 10 minutes until lightly browned.
Pour half a glass of milk into a bowl, add the pudding and sugar, mix well and set aside.
Boil the remaining milk in a pot, reduce the heat to the lowest setting and slowly pour in the mixed pudding, stirring constantly. When it thickens, add the broken chocolate and stir constantly until the chocolate melts and a smooth pudding is formed.
Immediately pour the hot pudding evenly onto the bottom of the tart and spread quickly. Leave to cool, then chill in the refrigerator for 2 hours.
Put the mascarpone and xilitol powder / or any other sweetener into the bowl, mix for just a few seconds until the sugar and mascarpone are combined. Then pour the cream and beat for 1-2 minutes until a thick, fluffy cream is formed.
Place the cream in a pastry bag with a decorative tip and decorate the tart generously right at the edge. Place washed and dried fruit in the center of the tart.
Cool for another 2-3 hours.
Of course, the decoration is your individual inspiration.
Enjoy !
