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Home » Custard » Baked Chocolate Custard Tarts

Baked Chocolate Custard Tarts

April 13, 2017 By faith 1 Comment

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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:
  • 1/4 cup raw walnuts
  • 1/4 cup unsweetened flaked coconut
  • 3 Medjool dates, soaked in boiling water for 3 minutes and drained well
  • 1/2 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 1/2 tablespoons unsweetened natural cocoa powder
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon instant espresso powder, dissolved in 1/2 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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Filed Under: Custard, Pies and Tarts Tagged With: Baked Custard, Chocolate, Gluten-Free, Grain-Free, Naturally-Sweetened, Paleo, Paleo-Friendly, Primal, Recipes, Tarts

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Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
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