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Mini Choc Tartlets

20 PREP

COOK

TOTAL PREP

12 SERVES TOTAL COOK

SERVES

A delicious finale to any dinner party which no-one will guess is low carb and refined sugar free!

Ingredients

1 ½ cups almond meal flour ¼ cup butter, melted 1 large egg, lightly whisked ¼ cup natvia Pinch salt 50g dark chocolate, min. 70% cocoa ½ cup pure cream ¼ cup natvia 2 tsp vanilla essence 100g cream cheese, softened

Method Tart Cases

Chocolate Filling

Preheat oven to 160°C and use butter/cooking spray to grease 24hole mini muffin tray. 1. Mix all tart case ingredients in a medium size bowl until they form a dough ball. 2. Take spoonful of mixture and roll into small balls then press into well greased muffin pan to form the tart cases, ensuring the sides and bottom are of even thickness. 3. Use a fork to prick some holes in the side and bottom of cases. 4. Bake in middle of preheated oven 15 mins or untilgolden. Cool on wire rack while making filling. 5. Melt chocolate by breaking into pieces and placing in microwavesafe bowl on high for 1 minute. Remove and stir. If not fully melted, microwave further 30 secs at a time if needed. 6. Place cream, natvia and vanilla in separate medium bowl and use hand beater to beat on medium speed until soft peaks form. Turn beater to low and gradually add chunks of softened cream cheese. Continue beating until combined and smooth, scraping down sides of bowl to incorporate. 7. Add melted chocolate to mixture and beat together on low speed, scraping down sides of bowl to incorporate fully. 8. Spoon tablespoons of chocolate filling into tart cases and enjoy immediately or refrigerate for an hour to firm up prior to serving with fresh berries on top.

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Peninsula Kids Autumn 2021  

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