I joined twitter last week. Yup… I’m becoming a social butterfly, slowly sending out tweets of food porn to my followers and retweeting every delicious morsel I see on my feed whilst drooling uncontrollably. In my quest to become acquainted with my fellow foodies, I decided to take part in the #twitterbakealong – last weeks challenge: sweet tarts! My inspiration this week for which flavor to create came from my diet, believe it or not. I’ve been on a lower carb diet, and experimenting with almond and coconut flours to make pancakes, breads, and cookies and liked the results so much that I decided to make the tart crust with almond flour and feel less guilty. 🙂 As far as the filling went, I wanted something that hadn’t been put into a tart crust before….or at least not that I could find on google! And man….was I craving chocolate. So, I present to you my newest creation…Flourless Chocolate Tarts!
It really was a toss up as to whether they were going to turn out as I imagined considering I couldn’t find any other recipes to give me tips. I debated on pre-baking the tart shells but decided against it to make sure they wouldn’t burn while the filling baked. I actually made two different batches – one for my husband and I to nosh on that wouldn’t break our diet and one that I could take pictures of and bring to work. My version was super dark 90% chocolate, since its naturally lower in sugar, and erythritol for a sugar substitute. The ones I brought to work and that are pictured above are a combination of semi-sweet and milk chocolates and pure, good old white sugar. When you work with a bunch of dudes, you can’t really expect to sneak healthy stuff by them!
The real beauty of this recipe – it’s super flexible.
If you want less sugar, use a sugar alternative. If you want a real tart crust, use flour. If you prefer a less bitter chocolate taste use milk chocolate instead. You can cater to your own personal taste and end up with not only a visually impressive dessert, but also something that delights the palate. Because they were made in a muffin tin using scalloped silicone molds, I assumed they would take much less than the normal 35-40 minutes that the full cake takes but they actually still took around 25 minutes to fully set. The trick is to wait until you can lightly tap the top of the chocolate filling and it almost springs back like a cupcake top. At this point the chocolate is still moist and the tart shell should be perfectly baked. If you use darker chocolate the top may It also wont stick to your finger at all. Once you make it there, let them cool on the counter fully before frosting them or storing them in the fridge.
As you can see the crust didn’t burn like I dreaded, the filling stayed moist and chocolate-y, and they held their shape wonderfully. When my husband and I took our first bite, we just looked at each other and smiled – perfection! If there’s only one treat of mine you try for yourself, make it this one! You really can’t go wrong with flourless chocolate tarts 😉
- 2 cups fine ground almond flour (NOT almond meal)
- 2 tablespoons salted butter, cold
- 1 egg
- 1/4 cup boiling water
- 6 tablespoons granulated sugar
- 4.5 ounces milk chocolate
- 4.5 ounces semisweet chocolate
- 1/2 cup (1 stick) salted butter, room temperature
- 3 eggs
- Pulse almond flour and butter in a food processor until pebble consistency
- Add egg and pulse just until a ball forms.
- Dump out onto a clean surface and kneed very lightly to make sure you have a smooth dough.
- Press dough into 12 silicone baking molds or sprayed/greased muffin tin.
- Preheat oven to 300 degrees. Place a 9x13 pan filled with warm water on the lowest rack to create steam/moisture for the tartlets.
- Combine boiling water and granulated sugar, mix until dissolved and set aside.
- In a microwave safe bowl, melt butter and chocolate together (2-3 mins), stirring every 30 seconds.
- With a hand mixer, beat in sugar water. Then add eggs one at a time.
- Pour your mixture carefully into your raw tart shells and place on the rack above the hot water.
- Bake 24-30 minutes, checking at 24 minutes and adding 2 minutes at a time to bake time if it appears undercooked. Cake may still look wet on top but should not jiggle when the pan is moved.
- Let cool completely before adding whipped cream or dusting with powdered sugar or cocoa powder.
- You can use this recipe to make one 9 inch tart - bake approximately 40 minutes.