Chocolate Tahini Tartlet with Whipped Cream Recipe

DIRECTIONS

Equipment note: you will need 9 silicone cupcake liners or a 12-well tartlet pan for this recipe.

1. Heat oven to 350°F. 
2. In a medium bowl, whisk together almond flour, 1 ½ tablespoons sweetener, and ¼ teaspoon salt until well combined and no clumps of almond flour remain. Add melted butter and stir until evenly mixed and mixture holds together when pinched. Evenly divide between 9 muffin cups or tartlet wells, about 2 rounded tablespoons in each. Use fingers to press into an even crust along the bottom and sides of each muffin cup or tartlet well. Bake for 8-10 minutes, until tops are turning golden brown, then remove and allow to cool completely.  
3. In a medium heat tolerant bowl place chocolate chips.
4. In a small saucepan over medium heat while stirring constantly, warm ½ cup cream with ¼ cup sweetener and 1 packet stevia until sweetener is completely dissolved and cream is steaming, about 3 minutes. Pour over the chocolate chips, cover and allow to sit for 2 minutes undisturbed. Remove cover and stir until chocolate chips are melted and well mixed with the cream. Add tahini, vanilla and 1/8 teaspoon salt and use a silicone spatula to beat ingredients together vigorously until smooth and glossy.
5. Evenly divide filling into the tartlet shells, about 2 tablespoons in each, smoothing the tops as needed. Place in refrigerator to chill for 30 minutes, until set, before removing from the cupcake liners or tartlet pan. 
6. In a medium bowl, use an electric hand mixer on medium to whip 6 tablespoons heavy cream with 1 tablespoon sweetener until soft peaks form. Spoon into a piping bag fitted with a star tip and evenly pipe a swirl on each tartlet, about 1 tablespoon on each. Garnish with slivered almonds. Keep refrigerated until ready to serve. One tartlet as described is one serving.

This recipe was submitted by the Dessert Winner of our 2014 Get Cooking Recipe Contest, and redeveloped April 2024