Chocolate Peanut Butter Swirl Tart
This chocolaty, nutty dessert is keto and gluten-free and perfect to share.
The ingredients for the chocolate peanut butter swirl Tart

To make the base tart:

1 cup Almond powder or almonds ground Cup - Cocoa powder 5 tablespoons - Butter 2 tbsp of powdered Erythritol sweetener TSP - Salt

 

Filling the form:

1 cup - Ricotta cheese Cup containing Peanut Butter 3 tablespoons - Sweetener Powdered Erythritol Cup - Creamy TSP - Salt50g - Dark chocolate

How to Make Chocolate Peanut Butter Swirls Tart

Step One : What is the First Step? The Basis: Put all the ingredients in the food processor or mixer jar, and then process it into a fine powder. Put it in the 9-inch tart tin, and make sure to press it using your hands or a spoon to the bottom and along the interior walls. Step Two - The Filling: Put the ricotta, the peanut butter and erythritol and salt, and 1 cup of whipped cream in the blender or food processor jar.Mix it up until everything is well blended and creamy. Pour it in the tart pan, and distribute it out evenly. In a separate saucepan you can take the cream , and heat it up to a low simmer. Remove it from the heat.

 

 

The Chocolate Peanut Butter Tart

Total Time 20 minutes Ingredients Tart Base 1 cup 1 cup Almond flour or ground almonds 1/4 cup 1/4 cup Cocoa powder 5 Tbsp Butter 2 TBSP 2 tbsp. - Powdered Erythritol 1/4 teaspoon - Salt

 

Filling

1 cup - Ricotta cheese 1/2 cup 1 cup of peanut butter 3 Tbsp - Sweetener powdered from Erythritol 1/2 cup 1 cup whipping cream 1/4 teaspoon - Salt 50g - Dark chocolate

 

Instructions

Tart Base Put all the ingredients in the food processor or mixer jar, and then process it into a fine powder. Make it into the 9-inch tart tin, and make sure to press it using your hands or a spoon to press it against the bottom and along the walls inside the tart tin.

 

Filling

 Put the ricotta and peanut butter, along with the erythritol, erythr salt, 1/4 cup of whipped cream in the blender or food processor jar.

Mix it up until it is well blended and smooth. Put this in the tart tin, and then distribute it out evenly. In a separate saucepan make sure to take the rest of the cream and bring it up to an easy simmer. Remove it from the heat. Chop the chocolate into small pieces and then add it to the warm cream.

 

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