Low-Carb Chocolate & Lime Tarts

Step 1Make the low carb tart bases as per the recipe here (Just make 6 tarts instead of 8 tarts, 12 cm /5 inch each).

Step 2Once the crusts are baked and golden, remove from the oven and allow to cool.

Step 3Meanwhile, prepare the filling. Remove the skins and stones from the avocados. Place the avocado meat, sweetener (start with 1 tablespoon and adjust to taste), coconut oil, lime juice, salt and cacao in large mixing bowl.

Step 4Using a hand blender, blitz until smooth. Taste and adjust the sweetness to your palate.

Step 5Divide the chocolate filling into 6 and fill each of the keto tart crusts. Spread evenly across the base to the edges using a spatula.

Step 6Place in the fridge to set for at least an hour until set. Option to place in the freezer for 45 minutes if in a hurry.

Step 7Grate the dark chocolate and lime zest. Remove the keto chocolate tarts from the fridge or freezer and top with grated chocolate and lime zest. Keep in the fridge until ready to serve. Option to remove them 5 minutes before serving if you prefer a softer filling. I like mine straight from the fridge. Pairs well with this keto vanilla soft scoop ice cream, full-fat plain Greek yogurt or coconut yogurt. One tart can be served for breakfast, while half of the tart will be enough when served as a dessert.