Keto layered tart

Keto layered tart

Keto layered tart
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Keto layered tart

Servings

6

servings
Prep time

1

hour 
Cooking time

45

minutes
Calories

300

kcal

Ingredients

  • Biscuit base

  • 100 g digestive biscuits

  • 40 g clarified butter/ghee melted, cooled

  • Chocolate layer

  • 185 g cream

  • 75 g dark chocolate chopped

  • 1.5 tsp cornflour

  • 1/2 tsp agar agar

  • 1 tbsp cocoa powder

  • 30 g brown sugar

  • Vanilla coconut layer

  • 185 g coconut milk

  • 40 g cream

  • 1 tsp agar

  • 1 tbsp cornflour

  • 1/2 vanilla bean shell

  • 2 tbsp raw sugar

  • Strawberry layer

  • 250 g strawberries sliced

  • 50 g brown sugar

  • 2 tbsp water

  • 1/2 tsp agar agar

Directions

  • Biscuit base
  • Preheat the oven to 170C.
  • Live a square 6″ dessert mold with heavy duty foil.
  • Run the biscuits in a blender or crush in a ziploc.
  • Stir in the cooled clarified butter and transfer to the prepared tin. Press the crumbs firmly into place to make a base.
  • Bake for 10-12 minutes until light golden brown.
  • Cool completely on a rack while you make the chocolate layer.
  • Chocolate layer
  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the chocolate melts and thickens to a custard consistency. Whisk well, then strain and cool slightly.
  • Pour over the cooled biscuit base and place in the freezer for 30 minutes until firm to touch.
  • Vanilla coconut layer
  • Whisk together all the ingredients in a heavy bottom saucepan until lump free. Simmer over low heat stirring constantly until the mixture thickens to a custard consistency. Whisk well, then strain and cool slightly. Gently pour over the chocolate layer and place in the freezer for 30 minutes until firm to touch.
  • Strawberry layer
  • Reserve 50g sliced strawberries.
  • Place remaining strawberries, sugar and water in a heavy bottom saucepan and stir well to mix.
  • Simmer over low heat stirring constantly until the berries break down and release their juices.
  • strain the syrup, return to the saucepan and stir in the agar agar. Simmer for 3-4 minutes. Cool slightly and stir in the reserved strawberries.
  • immediately pour over the set vanilla coconut custard and return to the freezer to set, approximately 20 minutes.
  • Leave to set in the fridge overnight.
  • Slice with a serrated knife.

Recipe Video

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Mollie

Mollie Rodriguez is a home cook and founder of Mollie's Kitchen. She's not a doctor or dietitian—she's a stubborn food lover who tries everything (from keto to carb cycling) to find what works. She shares her favorite "hacked" comfort foods and delicious recipes to help you find freedom and flavor. [Learn More About Mollie]

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