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Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart

Yields8 Servings

Crust
 ¾ cup hazelnuts, toasted, as many of the skins removed as possible
 ½ cup almond flour
 ¼ cup whole-wheat pastry flour
 ¼ cup monkfruit sweetener or other sugar substitute
 ¼ tsp salt
 1 large egg, lightly beaten
 4 tbsp olive oil or melted coconut oil
Filling
 6 oz bittersweet chocolate 70% cocoa solids (roughly chopped)
 7 tbsp extra virgin olive oil
 4 eggs at room temperature (separated)
 pinch of sea salt flakes plus 1/4 teaspoon
 ¼ cup powdered swerve or other powdered sugar substitute (may need more if you want the filling sweeter. Adjust to your taste)
 1 tsp almond extract (optional)
Make The Crust
1

Lightly coat a 9-inch removable-bottom tart pan with cooking spray.

Pulse hazelnuts in a food processor until finely ground. Add flour, almond flour,
sweetener and salt and pulse for a few seconds to combine. Mix egg and olive oil in a small bowl and then add to the food processor. Pulse until combined and a smooth dough forms. Transfer the dough to the prepared pan. Using floured fingertips, press it firmly over the bottom and up the sides. Prick a few times with a fork. Freeze the crust for 15
minutes.

Preheat oven to 375°F.

Place the tart pan on a baking sheet. Line the crust with parchment paper or foil with a 1-inch overhang. Fill with pie weights (or dried beans). Bake until the edges start to turn slightly golden brown, about 15 minutes. Lift out the paper (or foil) and pie weights. Bake the crust for 5-7 minutes minutes more until evenly golden brown. Transfer to a wire rack. Let cool completely.

Make The Filling
2

Melt the chocolate in the microwave on medium power, in 30 second stints. Heat it until almost all melted, but stop before it is completely melted. Stir it gently so that the last little pieces of chocolate dissolve. Leave to cool for 10 minutes. Stir in the oil to combine and set aside.

Whisk the egg whites and a pinch of sea salt flakes in a grease-free bowl until you have firm peaks. Set aside for the moment.

In another bowl, large enough to take everything later, whisk the yolks, sugar, almond extract, and ¼ teaspoon of sea salt flakes until pale, thick and about doubled in volume. You don’t need to clean the beaters when going from whites to yolks.

Assemble and Bake
3

Gradually pour the chocolate-oil mixture into the beaten yolks and fold to mix completely. Add a third of the beaten egg whites and fold in vigorously to lighten the mixture; no need to be delicate at this stage. Now gently fold in another third of the egg whites and, when that second lot is incorporated, fold in the final third leaving behind any liquid at the bottom of the bowl of whites. No white streaks should be visible.

Spoon the filling into your prepared crust and spread it out evenly. Refrigerate it until ready to serve. Take it out to come to room temperature for 40 minutes before eating. Dust it with some of the powdered sugar substitute before serving. I also like to serve it with vanilla whipping cream, sweetened lightly with sugar substitute.

Nutrition Facts

Servings 0