For those who have not see it, Netflix has a great series called "The Lost Kitchen." This series will take you into the wonderful world of a special chef, Erin French. It combines her beautiful life story, the story of a small Main town and a beautiful restuarant in the middle of nowhere. You will see all the lovely dishes created from local farmers and vendors she creates with love dotted with interesting and stories that pull you into her world. It is a beautiful experience. This is one of her recipes addapted to keto .
Perfect for Valentines Day this is a deep and rich chocolate dessert. Top with berries or whipped cream or just enjoy the pleasure.
| Prep Time | 45 minutes |
| Cook Time | 30-45 minutes |
| Servings |
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Ingredients
For The Crust
- 1 1/2 cups fine blanched almond flour
- 3 tbsp Special Dark Coco
- 1 large pastured egg
- 1/3 cup zylitol or sweetener of choice
- 1/4 cup Unsalted Grass Fed Butter Solid I used Kerry Gold
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1 tsp vanilla extract
For the Filling
- 1 cup Bittersweet Chocoloate Chips I used 365 Sugar Free
- 1 1/4 cup heavy cream
- 2 large pastured eggs
- 1 tsp vanilla extract
For the Glaze
- 1/3 cup Bitersweet Chocolate Chips I used 365 Sugar Free
- 1/4 cup heavy cream
- 1/2 Tsp Maldon Sea Salt Flakes
Ingredients
For The Crust
For the Filling
For the Glaze
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Instructions
For the Crust
- Preheat oven to 375°F / 190°C. Grease a 9-inch Pyrex pie dish with butter or cooking spray.
- Add the almond flour, cocoa powder, sweetener, baking powder, salt, and cold butter into a large mixing bowl. Whisk well to combine or use a food processor. Make sure the butter is well incorporated.
- Add one medium egg and process until the crust dough looks like crumbles.
- Using your hands spread out the dough into the prepared pie dish.
- Bake for 10-15 minutes, or until set. Let the pie crust completely cool.
For the Filling
- Put the chocolate chips in a large bowl.
- Heat the cream in a small saucepan over medium heat until it just comes to a boil. Pour the cream over the chocolate bits and let the mixture sit for 1 minute to melt. Stir gently until the mixture is smooth.
- In a separate bowl, lightly beat eggs and vanilla. Whisk the egg mixture into the chocolate mixture until smooth, then pour the filling into the cooled tart shell.
- Bake the tart until the edges being to puff and the first ctack appears - the center will still be jiggly - 18to 20 minutes. Let cool completely, until set.
For the Glaze
- Put the chocolate chips in a small bowl.
- In a small saucepan, heat the cream until it simmers gently and then pour it over the chocolate. Let sit for 1 minute then whisk until smooth. Pour over the tart and allow to set, about 20 minutes. Sprinkle with Maldon salt, cut and serve in thin slices.
Recipe Notes
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