You can easily make this recipe as one big tart or pie, but I went with 4 small tarts because I like the way they look. They are incredibly rich, so even half a tart is almost too much. I will confess, I didn’t share these with my kids at all. They tend not to like cream-cheese based fillings, so my husband and I hoarded these all for ourselves. They were truly delicious and I am relieved to have finally made good on my promise to share this recipe!
Incredibly rich and decadent, these tarts can be made as four small tarts or as one large tart.
- 8 oz cream cheese softened
- 1 cup creamy peanut butter
- ½ cup whipping cream
- ¼ cup powdered Swerve sweetener or powdered sugar
- ½ tsp vanilla extract
Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
Beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour.
In a small saucepan over low, melt butter, unsweetened chocolate together and powdered Swerve (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.
Serves 8 (at least! These things are very rich!). Each serving has a total of 16.6 g of carbs and 7.1 g of fiber. Total NET CARBS = 9.5 g.