Dessert: Low Carb Treats/ Recipe Challenge

Triple Chocolate Tart

Triple chocolate tart – need I say more? Oh yes, it’s LCHF {Low Carb High Fat}, Sugar-Free and Banting-friendly!

I made this triple chocolate tart for our Monthly Ingredient Challenge – can you guess this month’s ingredient..?

It’s not broccoli.

This chocolate tart has a chocolate & coconut macaroon base, a chocolate ganache layer and a rich chocolate mousse ‘body’ with a hint of coffee and brandy.
It is pure chocolate bliss!

Triple Chocolate Tart {LCHF, Banting, Sugar-Free}

This tart keeps really well in the freezer, so you can make it well in advance, or if you happen to have any left over, just keep it for a next dessert. {As if!} 😉

Triple Chocolate Tart {LCHF, Banting, Sugar-Free}

Are you salivating yet…?

Triple Chocolate Tart {LCHF, Banting, Sugar-Free}

You could also serve it with a dollop of whipped cream or mascarpone, even a few fresh strawberries would add a nice zing…

Check out these other mouth-watering chocolate recipes from my fellow bloggers and try not to lick your screen:

 

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January 25, 2016 By
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  • Roxanne
    January 26, 2016 at 2:03 am

    This recipe definitely has my mouth watering, I can’t believe it’s low carb and sugar free! Pinning!

    • Heidi
      January 26, 2016 at 5:58 am

      Thanks Roxanne! I know, right?! x

  • Leia @ Eat It & Say Yum
    January 26, 2016 at 2:15 am

    This tart looks delicious!! I’m so glad the ingredient was chocolate! 🙂

  • Emily @ Table & Hearth
    January 26, 2016 at 3:05 am

    Not only is it pretty but it looks delicious!!!

  • Sydney @ Tastefully Frugal
    January 28, 2016 at 3:52 am

    Oh my did you say TRIPLE CHOCOLATE?! This looks and sounds so good! I may have to make this as our Valentine’s Day dessert!

    • Heidi
      January 28, 2016 at 5:24 pm

      You bet – TRIPLE chocolate! It’s perfect for V-day really. x

  • Kim
    February 2, 2016 at 9:05 am

    This looks delicious! Can you tell me what size tin you use? Also could you provide the metric measurements for the ganache, as you have done for the rest of the recipe? Thanks a mil 🙂

    • Heidi
      February 3, 2016 at 11:08 am

      Hi Kim,

      thanks! Um the metric measurements I can’t tell you exactly – I use cups for that for some reason… But you want the cream to be just a little bit less in volume than the chocolate, does that make sense?
      So it’s about 0.8:1 cream:chocolate…
      My tin that I used is a deep loose-bottomed tart tin; 24 cm diameter, 5.5 cm deep.

      x

      • Kim
        February 12, 2016 at 3:28 pm

        Thanks so much Heidi!

        One more question please.

        For the base, do I need to whisk up the egg whites separately? or do I just add them directly (unwhisked) to the other base ingredients?

        Kim

        • Heidi
          February 13, 2016 at 12:12 pm

          You can just chuck it into the blender along with the other ingredients!
          You will need to melt the chocolate separately and then add that to the rest of the mixture.

  • Lily
    February 11, 2016 at 10:23 am

    Just a query – how dry is the macaroon base when made?

    I made this last night and the base was basically still powder?

    • Heidi
      February 12, 2016 at 12:35 pm

      Hi Lily,

      just replied to you on FB…
      I’m sure you must’ve left out an ingredient or 2 for the base – the egg and melted chocolate will hold it all together and you should have a thick paste that you can just press into the base if the pan.
      Hope it works out next time!

      Heidi x

  • Allison
    February 14, 2016 at 7:42 pm

    Yum, definitely pinning this to try!!!