Keto layered tart

Keto layered tart

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‚Ä≥ 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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