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