This is one of the first baking recipes I tried after my type1 diabetes diagnosis and it turned out really well.
Sure, it’s not the sweetest dessert in the world, but it really gave me confidence that I could pull off the low sugar dessert thing. Making some minor adjustments to the original recipe means that the carbs per portion has been reduced from 31g to 18g.
This is for a dark chocolate lover and the espresso really adds to the depth and richness of the flavour.
Recipe adapted from Olive Magazine.
Serves 8. Cals: 562 per portion. Carbs: 18g per portion.
- 140g plain flour
- 50g ground hazelnuts
- 100g chilled and diced butter
- 1 tbsp splenda
- 1 egg, separated
- 300ml double cream
- 1 tbsp espresso powder
- 200g chopped dark chocolate
- 50g butter
- Put the flour, splenda and hazelnuts in a food processor and whizz in the butter until the mixture looks like breadcrumbs. Add the egg yolk and pulse until you have a rough dough. Bring together with your hands and knead briefly on a floured surface, then roll out and line a rectangular 35cm x 12cm tart tin (or a round 24cm tin). Leave some pastry sticking over the edge of the tin and chill.
- Heat the oven to 190c/fan170c/gas5. Line the pastry with parchment and baking beans and blind bake for 15-20 mins. Take out the foil, brush with the egg white and bake for another 5 mins. Trim off the pastry and cool.
- Heat the cream and espresso powder to just below boiling point and then pour over the chopped chocolate and butter, stirring until melted. Pour into the tart and leave to set in the fridge.