Chocolate Strawberry Tarts Paleo and Low Carb Version
Chocolate Strawberry Tarts paleo & grain free with a low carb version. This combines two of my favorite treats: chocolate covered strawberries and fruit pie. You just can’t go wrong here. Strawberry pie filling in a grain free pie crust and covered with chocolate ganache.
Although you can make these without the chocolate and just have some strawberry tarts. But if you’re willing to make the chocolate ganache, it well worth the little extra time.
You can also use defrosted frozen berries in this recipe if strawberries are not in season. You can also use raspberries, blackberries, or blueberries in place of the strawberries.
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- STRAWBERRY FILLING:
- 1 ½ cup hulled and chopped strawberries
- cup Sweetener of choice: ¼ coconut sugar or for low carb ¼ cup granular erythritol, like this one, or other low carb sweetener equivalent., for paleo
- 1 tbsp coconut flour
- 1 tsp chia seeds + 1 tbsp water
- TART PIE CRUST:
- ½ cup coconut flour
- ⅓ cup butter or coconut oil melted
- 1 large egg beaten
- ⅛ tsp sea salt
- tbsp Sweetener of choice: 1 honey or for low carb use ¼ tsp liquid stevia, or 1 tbsp granular erythritol, for paleo
- CHOCOLATE GANACHE:
- 2 ½ tbsps butter or ghee, or coconut oil
- 2 tsp cocoa powder
- ¼ cup powdered sweetener of choice Use coconut sugar for paleo or use powdered erythritol for low carb version. grind up granular sweetener in a blender until powdered
- 1 tbsp full fat coconut milk or heavy cream
- ⅛ tsp vanilla extract
- Preheat oven to 375 F, and oil or line with baking cups a muffin pan.
- In a small pinch bowl mix chia seeds and water. Set chia seed mixture in the fridge for 6 minutes to set and gel.
- In a large mixing bowl combine: 1 ½ cups chopped strawberries, ¼ cup sweetener of choice, and 1 tbsp coconut flour.Toss and mix the strawberries to coat them in the sweetener and coconut flour. Add chia seed gel and mix in.
- Let berry mixture set on counter for 25 minutes.
- While the filling is setting, you can make the crust.
- In a large bowl add all tart crust ingredients and mix well with a fork until dough forms.
Squeeze dough with hands into 6 ball shapes. Place dough balls into the muffin pan and press and mush dough around until at least half of muffin depression is covered with the crust. Bake at 375 for 6 to 10 mins. Remove and cool.
- Once the 25 minutes is up and berry mixture has thickened a little, then
- fill each tart crust with strawberry filling to just below the top of crust.
Cover the top of muffin pan with a sheet of parchment paper or foil (to keep crust edges from burning). Bake for 15 to 20 minutes. You can take the parchment paper off for the last 2 or 3 minutes to brown. Remove and cool completely.
- While tarts are cooling, you can make the chocolate ganache.
- In a small sauce pan over medium heat add : butter, cream, cocoa powder and powdered sweetener of choice. stir and heat until slightly bubbling and remove from heat. Add vanilla extract and mix in.
- spoon and spread a little chocolate ganache over the top of each tart . Refrigerate the tarts for at least 25 minutes or more to let the chocolate solidify and the fruit filling set. Crust will also be easier to remove from the pan once refrigerated. A butter knife can be slid around the outside of crust to loosen form muffin pan, or if you used lined baking cups, then just peel off.
Nutritional Data for Low Carb Version (using Swerve and stevia sweeteners): Serving Size: 1 tart out of 6 tarts, Cal: 215, Carbs: 9 g / Net Carbs: 3 g, Fiber: 5 g, Fat: 19 g, Protein: 3 g, Sugars: 3 g, Sodium: 156 mg
Nutritional Data for Paleo Version (using coconut sugar and honey option): Serving Size: 1 tart out of 6 tarts, Cal: 285, Carbs: 28 g / Net Carbs: 23 g, Fiber: 5 g, Fat: 19 g, Protein: 3 g, Sugars: 23 g, Sodium: 156 mg
*all nutritional data are estimates based on the products I used*
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Jen B says
27 July, 2017 at 10:58 amShould I use a regular size muffin pan or mini muffins?
Stacey says
28 July, 2017 at 8:38 amA regular size muffin pan
Beulah says
7 March, 2015 at 7:00 pmI made these today I used a mini muffin pan it ended up making 12 small cups. Not sure what I did wrong but the crust was very crumbly after they were baked and cooled in the refrigerator. I did not use the paper cups. They tast good but became more of a crumble as I was removing them from the pan what can I do to ceep these together.
Stacey says
8 March, 2015 at 8:36 amHi Beulah,
They most likely needed to have a thicker amount of the tart crust per tart. If this crust is spread thinner it gets crumbly. The ones I made the crust is kinda thicker to hold up better. That is why only 6 tarts were made from the crust recipe. Thank you for trying the recipes and letting me know, that way I know that I should mention in the recipe that the crust should be a bit thicker than you normally would make with conventional pie crusts. Your taking the time to comment enables me to improve my work. 🙂 Thank you.
Peter says
30 December, 2016 at 5:10 pmIn all my low carb cooking especially recipes that don’t have wheat flour in them I have found the addition of powdered gelatine to the mixture keeps the finished product from falling apart. I usually use one teaspoon of gelatine.
Vanessa says
24 February, 2015 at 6:21 pmYum!! These look awesome!