This gluten-free and keto-friendly peanut butter chocolate swirl tart is a delicious dessert for those following a low-carb or gluten-free diet. The almond flour and erythritol sweetener used in the recipe make it a healthier alternative to traditional tarts without compromising on taste.
The combination of creamy peanut butter, tangy ricotta cheese, and rich dark chocolate ganache creates a heavenly flavor that is sure to impress. With its smooth and velvety texture and eye-catching swirls, this tart is the perfect sweet treat for any occasion.
Ingredients:
For the Tart Base:
1 cup – Almond flour or ground almonds
¼ cup – Cocoa powder
5 tbsp – Butter
2 tbsp – Powdered Erythritol sweetener
¼ tsp – Salt
For the Filling:
1 cup – Ricotta cheese
½ cup – Peanut butter
3 tbsp – Powdered Erythritol sweetener
½ cup – Whipping cream
¼ tsp – Salt
50g – Dark chocolate
Method:
Put all the ingredients in a food processor or mixer jar and process them until they become a coarse powder.
Transfer the mixture to a 9-inch tart tin and press it firmly with your fingers or a spoon, ensuring it covers the tin’s base and walls.
Add the ricotta cheese, peanut butter, erythritol, salt, and 1/4 cup of whipped cream to a food processor or blender jar.
Blend everything until it becomes creamy and evenly combined.
Pour the mixture into the tart tin and spread it out evenly.
In a separate pan, gently boil the remaining whipping cream.
Finely chop the dark chocolate and add it to the warm cream.
Let the mixture sit for 2 minutes, then gently mix it 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.
Place the tart in the fridge for a couple of hours before serving.
