Today I am sharing a recipe from Beverly, a semi-retired pastry chef who has gone gluten and dairy free. She reached out to me a few months ago, telling me that she is a faithful reader and recommends my blog to gluten-free friends, low carb friends and even some pastry chefs! She was putting together the desserts for a friend’s 50th birthday party and was making my Chocolate Peanut Butter Mousse Tarts in mini size, as well as putting her own spin on a variation so that she could offer two different flavours at the party. Her variation sounded so good, I asked her to take pictures and send me the recipe so I could share it with all of you.
Enjoy these beautiful low carb Hazelnut Coffee Mousse Tartlets, courtesy of Beverly! And if you have a great low carb, gluten-free recipe you want me to share here on All Day I Dream About Food, be sure to let me know. But you have to send photos!
Rich and decadent with incredible hazelnut flavor, these tarts can be made as four small tarts or as one large tart.
- 1-1/3 cup hazelnuts roasted and skinned (or buy prepared at Trader Joe’s)
- 2-3 tbsp coconut oil warmed to melt
- 1½ to 2 tbsp Nature’s Hollow sugar free maple syrup
- 1/3 tsp sea salt
Process the hazelnuts in the food processor or Vitamix by pulsing. When finely ground but short of peanut butter consistency, add the oil, maple syrup, and sea salt. Continue to process by pulsing until mixture becomes nut butter. If too stiff you may add additional coconut oil or maple syrup for proper consistency. Store, covered, in small 1 cup container until needed.
Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve 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 hazelnut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve. Dissolve the Via coffee in the vanilla extract and add, continuing to blend until smooth and creamy.
Line 16 small tartlet pans or 32 mini tartlet cups with paper liners. Line pans with crust using 2 T for the small tartlets and 1 T for the mini tartlets. (Pressing the crust with a wooden tart tamper makes the task easier!)
Place the hazelnut coffee mousse filling in a pastry bag fitted with a star tip and pipe into tartlet crusts. Freeze while preparing the chocolate glaze.
In a small saucepan over low, melt butter, unsweetened chocolate, and powdered Swerve together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. While warm (not hot!) drizzle decoratively over filling; decorate with a chocolate coffee bean or a hazelnut. Refrigerate tartlets until chocolate is set, about half an hour.
These freeze beautifully.
Note: The proportions from the original recipe vary slightly . The addition of coffee required more sweetness. I also increased the cream to make the filling less rich.
*Note 2: If making 32 mini tartlets, make 1-1/2 times the Filling recipe to allow adequate mousse for piping.
Makes 16 small or 32 mini tartlets! (These things are very rich!). For 16 servings, each serving has a total of 6.5 g of carbs and 2.7 g of fiber. Total NET CARBS = 3.8 g.