This gluten-free and keto-friendly peanut butter chocolate swirl tart is a delicious dessert that’s perfect 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.
