Chocolate Silk Tart

Serves 8

Notes from the Chef

If you really want to go chocolate crazy, add 1 tablespoon of dark cocoa powder to the crust mixture.

Ingredients

  • Crust:
  • 2/3 cup flour
  • 1/2 cup toasted nuts (almonds, walnuts or pecans)
  • 1/4 cup granulated sugar substitute
  • 1 pinch salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/2 tsp baking powder
  • 4 Tbsp butter or margarine
  • 1 large egg
  • Filling:
  • 1 package cream cheese
  • 2/3 cup granulated sugar substitute
  • 3 large eggs
  • 3 Tbsp brewed coffee
  • 1 tsp pure vanilla extract
  • 2 Tbsp sour cream or heavy cream
  • 4 Tbsp dark cocoa powder

Preparation

  1. In a food processor with a steel blade, pulse all of the dry crust ingredients until very well combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Remove the dough and pat into a disc about 5-6 inches in diameter. Wrap disc in plastic wrap and refrigerate for at least 30 minutes but overnight will also work.
  2. Roll out the crust on a floured surface, creating a 14-inch circle. Using your fingers, fit sections of the crust into a 9-10 inch removable bottom, fluted tart pan. This dough is fragile and will break; just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
  3. Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add granulated sugar substitute and beat until incorporated. Add eggs one at a time, beating well after each addition. Add the coffee, vanilla and sour cream. Beat until well mixed. Add the cocoa powder and mix well. Allow to sit for 20 minutes so some of the air from the beating is released. (This will help keep the filling from cracking.)
  4. Preheat the oven to 350 F.
  5. Pour the filling into the crust and bake for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.

Nutritional Information per Serving

  • 11 g Net carbohydrates

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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