Chocolate Coconut Custard Tarts - The velvety custard against the crisp crunch of the chocolate she

I never used to be much of a fan of coconut. I can remember that my sister used to like those Bounty bars, which were basically chocolate coated coconut. I didn’t realise until later in life that there was a good chance that she chose them because she knew that there was no way that I’d pilfer them. Hmmmm…

Anyway, flash forward to my low carb life and I now love coconut and never more so that when combined with chocolate. Now, these tarts are on the high end of low carb desserts, but…these tarts are divine.

They are lush and decadent. The velvety custard against the crisp crunch of the chocolate shell is a study in delicious textures. I digress, try them yourself and let me know what you think.

Ingredients

Serves 6

1 ½ cups of Almond flour

½ cup of Cacao powder

1/3 cup of Swerve powdered sweetener

6 Tablespoons of butter, melted (switch for coconut oil for dairy free)

1 can (approx. 450ml) of unsweetened coconut milk

6 egg yolks

1 whole egg

½ Tablespoon of vanilla extract

4 teaspoons of Swerve

Dash of Himalayan salt

2 ounces of 90% dark chocolate

Method

For full instructions and step by step photos of how to make this delicious low carb recipe, along with tips, recipes and sooo much valuable information, head here.