Equipment
- 1 non stick Tart pan with removable bottom
Ingredients
Crust
- 1 cup Almond Flour - finely ground
- ¼ cup Splenda Granulated Sweetener.
- ⅓ cup Canola Oil
- pinch of salt
Ganache Filling
- 1 cup Sugar Free Chocolate Chips
- 1 Cup Heavy Cream
Instructions
Crust
- Preheat oven to 325 °F (165C)
- In a mixing bowl, combine the crust ingredients.
- Using a pastry blender, mix until the crust is a moist crumble.
- Press evenly into a 9 inch tart pan.
- Bake for approximately 10 to 12 minutes or until just turning golden.
- Let cool.
Ganache Filling
- In a small saucepan, bring the cream to a simmer.
- Remove from the heat.
- Add the sugar free chocolate chips and stir constantly until all of the chocolate is melted.
- Pour ganache into the prepared crust.
- Chill for 2 hours before serving.
- *If chocolate is melted and appears grainy, it is fine but you can pour it through a sieve or use an immersion blender if desired.
