Low-Carb Chocolate & Cardamom Ganache Tart

Step 1Preheat oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Place almond flour, cacao and Swerve.

Step 2Add the melted butter together in a bowl and mix well. Spray one large tart pan with olive oil spray. Place the crust mixture into the tart pan.

Step 3Press into pan using your fingertips. I have learned over the years to finish off around the edges using a ¹/₄ cup measure. The edge of the measuring cup helps to create a nice angle to the bottom of the tart.

Step 4Prick all over the base of the tart with a fork and bake for 12 to 15 minutes until cooked but not scorched.

Step 5Remove from oven and cool completely. Place 300 ml of the cream in a saucepan over medium heat and add your crushed cardamom. Heat until just below a simmer.

Step 6Place roughly chopped chocolate into a heat-proof bowl and strain the hot cream over the top. Do not stir for the first few minutes! I know that this is hard, but let the mixture sit for at least 5-10 minutes before stirring. Stirring will cool the mixture down too fast resulting in a grainy ganache. Patience will result in a smooth and velvety result.

Step 7Stir gently until all lumps have melted through.

Step 8Pour into tart shell and chill in refrigerator until set.

Step 9Serve with a healthy dollop of crème fraiche or double cream and a dusting of cocoa. Optional: Make a smaller batch of ganache and chill in fridge overnight until set firm and then roll into truffles to top the tart. This adds to the carbs (1 gram of net carbs per serving) but is lovely presentation for a special occasion.
If you want to extend the amount of the ganache, whip the set ganache into a mousse-like texture and then pipe the balls on to a tray to chill.