Brazilian Chocolate Nut Cream Tart

Allergens

Tree Nuts (Almond, Brazilian), Eggs, Dairy

Ingredients

• 1 1/4 cups almond flour 1/2 cup unsweetened cocoa powder 1/2 cup erythritol, granulated 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into cubes 3 large eggs, separated 1/4 cup heavy cream 1/2 teaspoon vanilla extract 1 cup whole Brazilian nuts, coarsely chopped

Instructions

1. a. Preheat your oven to 350°F (175°C). In a medium bowl, whisk together almond flour, cocoa powder, erythritol, and salt. b. Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingertips to incorporate them until the mixture resembles coarse crumbs. c. In a separate bowl, whisk together egg yolks, heavy cream, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. d. Fold in the coarsely chopped Brazilian nuts. e. In another clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the nut mixture, being careful not to overmix. f. Transfer the mixture to a greased and parchment lined tart pan and smooth the top. g. Bake for 35 40 minutes, or until a toothpick inserted in the center comes out clean. Allow the tart to cool completely before serving.

Chef’s Insight

The secret to this tart lies in the perfect balance of crunchy nuts and rich chocolate, with just a hint of sweetness from erythritol.

Notes

Feel free to experiment with different nuts or sweeteners based on personal preference or dietary restrictions.