Tiramisu lovers, this delectable keto tart recipe is for you! With a tender crust, a rich chocolate ganache, and creamy mascarpone topping, it's a low carb dessert worthy of any occasion.
Preheat the oven to 325ºF. Lightly grease a 9-inch tart pan with a removable bottom.
In a food processor, combine the almond flour, sweetener, coconut flour, and salt. Pulse a few times to combine.
Scatter the top of the mixture with the butter pieces and pulse until the butter is well distributed. Add the egg yolk and continue to process until the dough clings together.
Press the dough into the bottom and up the sides of the prepared tart pan. Prick a few times with a fork and bake 10 to 14 minutes, or until the edges are golden brown. Remove and let cool completely.
Chocolate Filling
In a medium saucepan over medium heat, combine the cream, sweetener, and espresso powder. Bring to a simmer, then remove from heat and add the chopped chocolate.
Let sit 5 minutes to melt, then whisk until smooth. Pour into the tart crust and spread evenly to the edges. Refrigerate until firm.
Mascarpone Topping
In a small bowl, whisk together the hot water and espresso powder. In a large bowl, beat the mascarpone and cream cheese together until smooth. Add the sweetener and espresso mixture and beat until just combined. Do not over-beat.
In another large bowl, beat the heavy cream and vanilla extract until it holds stiff peaks. Carefully fold the whipped cream into the mascarpone mixture until no streaks remain.
Pipe or spread the mascarpone mixture over the chilled chocolate. Dust the top with cocoa powder and chill at least 1 hour before serving.
Notes
Storage Information: Because of the creamy topping, this keto tart is best stored in the fridge and will keep for up to a week. You should also be able to freeze it for several months.Sweetener notes: For the crust to firm up properly, you really need an erythritol based sweetener. The filling and the mascarpone mousse are a little more forgiving.Allulose makes a lovely ganache and can be simmered along with the heavy cream before adding the chocolate. BochaSweet will work in a similar fashion. If you use powdered erythritol, however, you will want to wait to add it along with the chocolate.Allulose or BochaSweet should also work in the mascarpone cream. Once again, be careful not to over-beat it.