A rich, creamy & indulgent, low-calorie chocolate tart can be all yours with Lo-Dough
Well - maybe 'ALL yours' is a bit silly - but this a great treat and it's perfect to share with friends and family!
We know that Lo-Dough makes a fantastic pastry base replacement for quiches, egg custards and more, so why not a chocolate tart? As the darker nights set in, a little bit of what you like does you good, but in this case, you can moderate some of the fats and nearly all of the carbs by swapping the pastry base for Lo-Dough.
Low Carb Chocolate Tart
This choc tart is the real deal too - a soft-set, rich chocolate custard, with cream, dark chocolate, vanilla and cocoa, giving a deep and satisfying flavour. Of course with the chocolate in it, this isn't a sugar or fat-free dessert, but by making it as rich as a chocolate tart should be, the recipe can be used as a barometer for future chocolate tart recipe innovations. Keto? Cut the chocolate down - and go for only the darkest available and up the fat - maybe add melted butter to the mix. Slimming? Watch the chocolate and switch the cream for skimmed-milk. The mix won't be quite as silky, but you will be able to enjoy it for dramatically fewer you know whats!
No matter which way you go, serving size is up to you - this could easily be served in portion-controlled 8ths, pizza style 6ths or standard quarters. We'll set out the nutritional values for quarters to show you just how much your Lo-Dough (and a good baking sweetener) is saving you on calories and carbs.
If you're a chocolate lover, this one is for you!
- 1 piece of
- 4 large eggs
- 100g of cream
- 100g of milk
- 60g of dark chocolate
- 8g of cocoa
- 70g of sweetener (Sukrin: 1 recommended)
- 1 vanilla pod
What you'll need
This diet-friendly recipe is possible with:
- Preheat your oven to 140c/Gas Mark One. In a sauce pan, gently heat up the cream and milk with the split and deseeded vanilla pod until just too hot to touch. Take off the heat, add in the chocolate and sweetener and keep stirring until melted in together.
- Whisk the eggs thoroughly with the cocoa.
- Pour the hot chocolate cream over the egg mixture, whisking the whole time.
Roll out your
Lo-Doughflat between two pieces of paper found in the pouch and work into a 7inch tin.
- Pour in the chocolate custard mix and leave to bake gently for 40 minutes. The custard should be set, but still have a bit a wobble.
- Allow to cool on a rack and once cooled enough place in the fridge for at least an hour before serving. Serve alongside any accompaniment of choice, or just straight up.
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