Azi blogul meu drag implineste 7 ani! Si vreau sa il sarbatoresc cu o super reteta: adica aluat fraged pentru tarte keto absolut GENIAL, cu faina de cocos, il puteti folosi practic la orice tarte dulci, poate si la unele sarate, depinde de gusturi :) Eu am facut mini tarte keto cu ciocolata si am lesinat de placere cand le-am gustat, sunt cel mai bun desert ever! Si aceasta este a 2a reteta cu care particip la provocarea NoSugarShop, Povesti savuroase de toamna #FaraZahar :)

Aluat fraged:

Umplutura:

  • 150g crema de branza
  • 75g ciocolata amaruie fara zahar
  • 1 lg ulei de cocos
  • 2 lg eritritol Fit Food rasnit
  • 1 lgt esenta de rom

Pentru aluatul fraged amestecam cu o lingura untul moale la temperatura camerei, faina de cocos, eritritolul rasnit, oul si guma xanthan (aceasta face aluatul mai putin faramicios). Omogenizam bine pana obtinem un aluat perfect :)

Impartim aluatul in 3 si il presam bine pe fundul unor forme de tarte cu baza detasabila (diametru 10 cm, ca acestea). Introducem tartele 5 min in congelator, neaparat, cat sa se intareasca untul din compozitie.

Apoi le intepam cu o furculita si le coacem tartele cam 15 min la 180C, sau pana se rumenesc usor pe margini.

Pentru umplutura punem intr-o craticioara nonaderenta crema de branza, ciocolata, uleiul de cocos, indulcitorul. Amestecam bine la foc mic cu un tel pana se topeste ciocolata si compozitia e omogena, adaugam si romul la final.

Punem crema in mini tartele usor racite, nivelam frumos si le introducem la rece minim 1 ora, pana se intareste umplutura. Ies 3 mini tarte, dar cantitatile sunt usor de dublat sau tripla. La multi ani, Madeline! :)

*Reteta aluat preluata si adaptata de aici.

ENGLISH VERSION

My precious blog is turning 7 exactly today! And I want to celebrate this special day with an amazing recipe: the best keto crust, with coconut flour, it’s absolutely unbelievable, you can use it for any sweet tart, even savory depending in the taste :) I made these keto chocolate tartlets and was blown away by the taste, they are the best dessert ever!

Crust:

  • 45g coconut flour
  • 50g softened butter
  • 2 tbsp ground erythritol
  • 1 egg
  • 1/2 tsp xanthan gum

Filling:

  • 150g cream cheese
  • 75g sugar free dark chocolate
  • 1 tbsp coconut oil
  • 2 tbsp ground erythritol
  • 1 tsp rum essence

For the crust combine all the ingredients with a spoon: softened butter, coconut flour, ground erythritol, egg and xanthan (helps the dough not crumble). Mix until you get a perfect dough :)

Divide in 3 and place on the bottom and sides of 3 mini tart pans (10 cm diameter), place them in the freezer for 5 min, for the butter in the dough to harden.

Poke them with a fork and bake for about 15 min at 180 C, until slightly golden on the edges.

For the filling place the cream cheese, chocolate, coconut oil and sweetener in a non stick pan, cook over low heat until the chocolate is melted the mixture smooth. Add the rum essence in the end and stir it in.

Place the filing over the cooled tartlet crusts and transfer to the fridge for min 1 hour, until the filling becomes more solid. These quantities make 3 tartlets, but you can easily double or triple them. Happy birthday, Madeline!

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