Mini Strawberry Mousse and Chocolate Tarts
Get the taste of chocolate-covered strawberries in these yummy chocolate tarts topped with strawberry mousse.
Equipment
- 1 food processor
- 8 cupcake liners or small ramekins
Ingredients
Crust
- 1cupblanched almonds
- 0.5oz.freeze dried strawberries
- 2Tbsp.powdered erythritol
- 2oz.unsalted buttermelted
- 0.13tsp.salt
Chocolate ganache layer
- 0.67cupheavy cream
- 5oz.sugar-free, semi-sweet chocolate chipcut in small pieces
- 2Tbsp.unsalted buttercut into cubes
Strawberry mousse layer
- 6oz.fresh strawberrieswashed and hulled
- 1cupheavy cream
- 1servingStrawberry Keto Chow
Instructions
- To make the crust, pulse the strawberries and almonds in the food processor* until they are finely ground, then mix in the erythritol, butter, and salt. Blend until it’s all mixed.
- Press the mixture into the bottoms of the eight liners or ramekins as evenly as possible. They should be about 1/2-inch thick.
- To make the ganache, heat the cream in a small saucepan over medium-low heat until small bubbles start to break the surface and it's almost simmering.
- Take the cream off the heat and put all the chocolate into the cream. Let it sit for about a minute for the chocolate to soften. Then gently stir the mixture until it is glossy and all the chocolate is melted.
- Add the butter and stir gently until it has melted and is mixed in.
- Pour a layer of ganache over each crust layer, then transfer them to the freezer to set while you make the strawberry mousse.
- To make the strawberry mousse, puree the strawberries to a liquid and strain through a fine sieve. They should yield approximately 1/2 cup of strawberry puree.
- Beat the cream until soft peaks begin to form, then sprinkle the Keto Chow over the top and mix briefly. Add the strawberry puree and whip until it is fully combined. The mixture will be soft.
- Top the crust and chocolate layer with a generous layer of strawberry mousse and return to the freezer to set. Freeze for about an hour until you can remove the muffin liners from the mini tarts to reveal the layers.
- To serve, decorate with crushed freeze-dried strawberries, melted chocolate, or whipped cream.
Notes
*The power of your food processor will change the texture, and the color of your dried strawberries will change the color of the bottom layer.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 24.2gProtein: 10gFat: 40.8gSaturated Fat: 20.4gPolyunsaturated Fat: 3.37gMonounsaturated Fat: 13.05gTrans Fat: 1gCholesterol: 80.9mgSodium: 159.9mgPotassium: 458mgFiber: 9.1gSugar: 4.4gVitamin A: 995.45IUVitamin C: 38.01mgCalcium: 182.17mgIron: 1.22mgSugar Alcohol: 8.57gNet Carbs: 6.58g
Photos bySarah DeYoung Photography