Well if you love chocolate, you’re in the right place. These chocolate ganache tarts start with a chocolate crust and then go crazy from that point.
Super rich and decadent, this is the dessert you serve with tea after a light meal. The tarts almost require a dollop of fresh whip cream to balance out the richness.
What I am trying to say is these chocolate tarts are over the top good.
Mini chocolate pies perfect for not sharing
A mini chocolate pie served on a plate all for you.
I mean who wouldn’t want that served to them? If you answered “not me” you’re on the wrong website. I think you may have taken a wrong turn somewhere around Crazy Town.
But in all seriousness, these chocolate ganache tarts are low carb, sugar-free, gluten-free and if it fits your macros, keto friendly. They do have 7 net carbs per serving, which a bit on the heavier side. But these tarts are not small either, they are a fairly large serving. You can absolutely make them smaller as a small snack and cut those carbs in half, making them perfectly keto friendly little treats.
These chocolate ganache tarts are one of those desserts that I wouldn’t serve every other day.
It’s a special treat, something to make after a nice dinner, or special occasion. Or you know because it’s Friday and the work week is making you second guess your life choices. That’s the night you have one of these tarts. Maybe with a nice bottle of wine. (notice I didn’t say glass)
Those are the nights I am most likely to want a cookie. Not a low carb cookie either, a really bad cookie. The kind of cookie that makes me wake up in the morning feeling like crap. So when those moments strike, this is the kind of dessert I like to whip up. It cools my cravings, settles my mood, and keeps me on track and on plan.
a bit about the crust
So the crust on these little devils is made with coconut flour. I really enjoy this crust because I find it buttery, flakey, and crumbly. It’s sweet, but not overly, and works really well with this particular ganache filling.
These tart shells can be made in advance and frozen. You can thaw them in the fridge, and then fill them to your heart’s content. I always try to make a double batch anytime I make these shells and save them in the fridge.
It’s a wildly versatile recipe. You could leave out the cocoa powder, and make a vanilla version. Or you could leave out the vanilla and sugar, and add some herbs and spices for a savory version.
a bit about the chocolate ganache
So for this chocolate ganache tart recipe, I used Lilly’s dark chocolate chips. Lilly’s now has a milk chocolate version that I think would even be better in this recipe, but I could not get my eager little hands on any bags prior to making this recipe.
The better the chocolate, the better the outcome. Just know that baking chocolate will not work in this recipe.
Use your favorite low carb chocolate, just remember to check the carb counts and do your own math because not all sugar-free chocolate is created equally.
A bit about the chocolate ganache tarts flavor profile (and options!)
So I added a bit of hazelnut oil to my ganache to give it a bit of a pop. So of course, these tarts taste like Nutella.
Yeah I know, right?
But you could add any flavored oil to the ganache for all kinds of crazy flavor combinations. Raspberry would be quite nice, and so would strawberry. You could even swirl a bit of natural peanut butter over the top.
The one thing you need to know is that you cannot add a lot of extras to the ganache, and any flavors you add, should be added as flavor oils. Once you start adding a lot of wet ingredients, or water based flavorings, the ganache texture will change and it won’t be a good thing.
What sweeteners to use in this recipe?
For this recipe, we’re only adding sweeteners to the crust base.
Personally, I like erythritol for this recipe because when you cool these tarts in the fridge, the erythritol has a tendency to crystallize. This is actually a good thing because it adds a bit of crunch to the crust.
You could use allulose, swerve, xylitol, monk fruit, any of these sweeteners you can use 1:1 as a replacement in this recipe.
Stevia? Eh, not so much. You do need a bulkier sweetener in the crust, and personally, I am not a huge fan of stevia in chocolate.
Now with that said, Lilly’s chocolate chips are sweetened with stevia & erythritol and I like them, so it’s a case of test it first to see if it is going to work.
Storage, serving and other good stuff
You can freeze and store the empty tart shells in the freezer for up to a month. The filled tarts you can keep in the fridge (I personally love them cold!) for up to a week. You could store them on the counter covered for up to three days.
From the fridge, the ganache gets thick thick thick. Think cold peanut butter from a spoon sticking to the roof of your mouth thick. I LOVE this texture, especially with a hot cup of coffee, where the coffee melts the ganache in your mouth.
But if that’s not your thing, warm from the countertop the ganache is must softer and touch looser, more like a thick pudding.
A bit of fresh whipped cream would be perfect with these as well, as the whipped cream would cut down a bit on the richness.
Like chocolate? Yeah me too – you might want to check out these recipes before you leave!
A chocolate bundt cake filled with cheesecake – the perfect size for a crowd.
or this ooey, gooey, chocolate fudge torte made with only 5 ingredients.
Or something simple like these bakery style chocolate chip muffins with crunchy muffin tops. Make a batch this week and have them for breakfast!
- • 1 cup coconut flour
- • 3/4 cup butter
- • 3 Tbsp erythritol (I use a monk fruit erythritol blend)
- • 2 eggs
- • 1 tsp vanilla
- • 1 pinch of salt
- • 2 Tbsp heavy cream
- • 2 Tbsp cocoa powder
- • 1 1/2 cup chocolate chips (sugar-free)
- • 1 1/2 cup heavy whipping cream
- • 1/2 tsp hazelnut flavour oil
- • 1/2 cup chopped hazelnuts
Chocolate Tart Crust
- Preheat oven to 350F.
- Grate the butter and add it to a large mixing bowl.
- Blend eggs, vanilla, and cream in a small bowl and whisk until well blended and pour into bowl with the grated butter.
- Add salt, coconut flour cocoa powder and erythritol and mix until everything is well blended and comes together into a ball. It will hold together, but still be a bit crumbly.
- Press the mixture into tart pans and prick all over with a fork.
- Bake in a 350F oven for 8-10 minutes until sides are golden brown. Do not over bake. Coconut flour burns easy so keep an eye out on your tart shells so they do not burn
- Add hazelnut oil and heavy cream to a heavy bottomed sauce pan.
- Bring heavy cream to a simmer on the stove top, stirring occasionally. Remove the heavy cream from the stove once you start to see bubbles forming around the edges of the pot.
- Pour the warmed heavy cream over the chocolate chips, making sure all the chips have been coated in warm cream.
- Cover the bowl to trap the heat and let sit undisturbed on the counter for 5 minutes.
- Mix ganache with a wire whisk until thick and glossy.
- Pour or spoon into the tart shells, and sprinkle a few crushed hazel nuts over the top.
- Cool in the refrigerator before serving.
- Cacao Barry Cocoa Powder
- Lily's Dark Chocolate Chips- 1x9 OZ
- Non-Stick Tartlet Pans, Set of 4
- Anthony's Organic Coconut Flour
- Powdered Monk Fruit Sweetener with Erythritol
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 398 Total Fat: 35g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 98mg Sodium: 134mg Carbohydrates: 21g Fiber: 14g Sugar: 1g Protein: 6g