Low Carb Chocolate Breakfast Tarts
How to Make It
Step 1
To prepare the pastry, add the ground almonds to a food processor along with the flax, butter, 1 tablespoon of erythritol, cinnamon and salt. Blend to form a chunky crumb.
Step 2
Add the egg to the food processor and blend again until a dough forms.
Step 3
Remove the dough and cover with plastic wrap. Refrigerate for 15 minutes.
Step 4
Whilst the dough is chilling you can prepare the filling. Add 2 tablespoons of almond butter to a mixing bowl with the cocoa powder and 1 tablespoon of lakanto syrup. Stir together until well combined.
Step 5
Remove the dough from the fridge and open out on the plastic wrap. Lay another sheet of plastic wrap over the top and roll the dough into a rectangle about 4mm thick. Score the dough into 8 even rectangles.
Step 6
Preheat the oven to 350 degrees Fahrenheit and line a shallow oven tray with baking paper.
Step 7
Divide the filling mixture evenly between four of the pastry rectangles, leaving a gap all the way around the edges.
Step 8
Flip the uncovered pastry over onto the chocolate covered pastry forming a lid.
Step 9
Pinch the sides of the dough together with your hands to seal it shut, then use a fork to crimp around the edges.
Step 10
Transfer the pastries to the lined oven tray to bake for 5 minutes, carefully turn each pastry over and bake for a further 4-5 minutes until the edges are golden brown. Remove and set aside to cool.
Step 11
Whilst the pastry is cooking you can prepare the glaze. Add the almond milk, 1/2 tablespoon of almond butter, 1 tablespoon of erythritol and 1 tablespoon of lakanto syrup to a small pan. Bring the mixture to a rapid boil over a high heat, stirring well to combine and dissolve the almond butter. Reduce the heat and stir in the chocolate chips. Stir continuously for a minute or two until you have a thick, reduced toffee like consistency.
Step 12
Liberally coat each pastry with the glaze before serving.
Ingredients
- Organic Ground Flax Seed by Wild Oats – 2 teaspoon
- Almond Butter, Unsalted – 2 tablespoon
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 7 ounce
- Unsalted Butter – 1 tablespoon
- 100% Pure Erythritol by Now – 1 tablespoon
- Cinnamon, Ground – 1 teaspoon
- Raw Egg Whole – 1 medium
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- 100% Pure Erythritol by Now – 1 tablespoon
- Maple Flavored Syrup by Lakanto – 1 tablespoon
- Cocoa Powder, Unsweetened – 1 tablespoon
- Almond Butter, Unsalted – 2 tablespoon
- Cuisine Camino Unsweetened Chocolate Chips – ½ x 1 TBS
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – ⅓ cup
- Salt, Sea Salt – ⅛ teaspoon