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Salted Dark Chocolate Candy Bar Tart and Winter on Nantucket

Servings 12 servings

Ingredients

Crust:

Filling:

  • 1/2 cup toasted husked hazelnuts, coarsely chopped
  • 1/2 cup toasted almonds coarsely chopped
  • 3/4 cup Swerve Sweetener
  • 1/4 cup xylitol
  • 1/4 cup water
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 3/4 tsp xanthan gum

Chocolate Ganache:

Instructions

Crust:

  1. Preheat oven to 325F and grease a 9-inch tart pan with a removable bottom (I like to use the Kelapo coconut oil spray).
  2. In a large bowl, whisk together almond flour, cocoa powder, sweetener, and salt. Stir in egg, melted coconut oil and vanilla extract until dough comes together.
  3. Press into bottom and up sides of prepared tart pan.
  4. Bake 12 minutes, until firm. Remove and let cool completely.

Filling:

  1. Sprinkle toasted hazelnuts and toasted almonds evenly around bottom of cooled crust.
  2. In a medium saucepan over medium heat, combine Swerve, xylitol and water. Stir until sweeteners dissolve and then bring to a boil.
  3. Cook until mixture darkens and thickens, about 9 to 11 minutes (mixture will smoke somewhat).
  4. Remove from heat and immediately add whipping cream and butter. Mixture will bubble vigorously. Stir in vanilla and salt.
  5. When caramel has stopped foaming, sprinkle with xanthan gum and whisk in vigorously to combine. Let cool 10 minutes and then pour over nuts in tart crust. Let set 15 minutes.

Chocolate Ganache Topping:

  1. Melt butter and unsweetened chocolate together in a metal or glass bowl over a pan of gently simmering water (do not let bottom of bowl touch water), stirring until smooth.
  2. Add powdered sweetener and stir until smooth, then stir in vanilla extract.
  3. Pour over caramel filling and let set at room temperature for at least one hour. Y
  4. ou can also refrigerate, but let tart come to room temp before cutting.

Recipe Notes

Serves 12. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS equals 4 g.

306 Calories; 30g Fat (81.9% calories from fat); 6g Protein; 9g Carbohydrate; 5g Dietary Fiber; 57mg Cholesterol; 193mg Sodium.