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    Home » Custard » Baked Chocolate Custard Tarts

    Baked Chocolate Custard Tarts

    April 13, 2017 By faith 1 Comment

    Paleo-friendly Baked Chocolate Custard Tarts feature a smooth and dense chocolate filling with a nutty crust.

    When there’s a single lonely avocado that’s about to be on its last legs in the fridge, guacamole is typically on the menu. But then there are those times when I get creative and dream up chocolate indulgences to make a little healthier with avocado (like my Fudgy Blueberry-Orange Chocolate Cake with Dark Chocolate Avocado Ganache and 5-Minute Classic Chocolate Avocado Mousse).

    For this recipe, I was aiming for lusciously smooth chocolate tarts with a nutty crust. I went all out when I served these up because I had whipped cream on hand (coconut “whipped cream” would also be yummy and will keep this recipe paleo-friendly), and as well as my homemade salted coconut caramel sauce. Additionally, I toasted up some pumpkin seeds and added those on top for both flavor and textural contrast, but any nut you like will work.

    Full of healthy fats and a decent source of protein and fiber (as far as desserts go!), this is one tart I wouldn’t mind indulging in for breakfast. ;)

    Baked Chocolate Custard Tarts
    Author: Faith
    Prep time: 20 mins
    Cook time: 15 mins
    Total time: 35 mins
    Serves: 4 tarts
    Paleo-friendly Baked Chocolate Custard Tarts feature a smooth and dense chocolate filling with a nutty crust.
    Ingredients
    • Crust:
    • ¼ cup raw walnuts
    • ¼ cup unsweetened flaked coconut
    • 3 Medjool dates, soaked in boiling water for 3 minutes and drained well
    • ½ teaspoon pure vanilla extract
    • 1 pinch sea salt
    • Filling:
    • 1 medium avocado, pitted and peel removed
    • 6 Medjool dates, soaked in boiling water for 3 minutes and drained well, reserving the water
    • 2 ½ tablespoons unsweetened natural cocoa powder
    • 2 large eggs
    • ½ teaspoon pure vanilla extract
    • ¼ teaspoon instant espresso powder, dissolved in ½ teaspoon hot water
    • 1 pinch sea salt
    • 60 g good-quality dark chocolate, melted (I used 72% cacao; see Note)
    • Optional Toppings:
    • Salted Coconut Caramel Sauce
    • Whipped cream or coconut “whipped cream”
    • Nuts or seeds
    Instructions
    1. Preheat the oven to 350F; line 4 wells of a muffin tray with paper liners.
    2. Add all crust ingredients to a food processor and pulse until the mixture is finely chopped. Press this mixture into the bottom of the 4 lined muffin wells.
    3. Add all filling ingredients to a high-speed blender and process until smooth and creamy, adding a little of the reserved water from soaking the dates if necessary (I needed 2 tablespoons of the water, but this could vary).
    4. Pour the filling into the 4 wells and tap down on the counter to help get rid of any bubbles.
    5. Bake until the custard is set along the edge, but still a little wobbly in the center, about 15 minutes.
    6. Cool to room temperature, and then refrigerate until fully chilled, at least 4 hours, but up to 3 days.
    Serving size: 1 tart Calories: 369 Fat: 19 Saturated fat: 8 Trans fat: 0 Carbohydrates: 53 Sugar: 40 Sodium: 112 Fiber: 9 Protein: 6 Cholesterol: 88
    Notes
    Chocolate: Use stevia-sweetened chocolate to keep this recipe paleo-friendly. [br][br]Nutrition Information: For this recipe, the nutrition information was calculated without any toppings.
    3.5.3226

     

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    1. Easy Turtle Brownies Recipe - An Edible Mosaic™ says:
      July 30, 2019 at 7:18 am

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    Hi, I'm Faith! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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