Valentine’s Day Chocolate Tart

Valentine’s Day Chocolate Tart

Hands-On Time: 20 minutes

Total Time: 35 minutes, plus cooling and setting times


Is there anything more romantic than chocolate? Not in my world.

Even better, these luscious chocolate tarts have no added sugar and are grain free.

Crispy chocolate shell delicately encloses a center of decadent chocolate ganache.

Each of my individual tarts serves two, so take a fork each and share.

Servings: 8 servings

Calories: 502

Total Carbs: 16.5g
Net carbs: 9.3g
Fat: 46.3g



4 oz butter, softened

1 ¼ cups Sukrin Sesame Flour

1 egg

¾ cups of cacao powder

¼ cup of Sukrin Gold

½ teaspoon of sea salt



7 oz dark chocolate

1 ½ cups of heavy cream

1 teaspoon of vanilla extract



Chop the dark chocolate into small pieces and place in a heatproof bowl.

Heat the cream and vanilla extract in a pan on the stove, stirring regularly, until the cream is hot and bubbles are just starting to appear around the edges.

Remove from heat and pour over the chocolate.

Let this sit for five minutes without touching it and then stir until the chocolate and cream are fully blended together, without lumps.

Set aside to cool down while you make the tart shells.

Pre-heat oven to 350° F

Cream butter and sweetener until light and fluffy.

Add the egg and combine well.

Add the dry ingredients and mix slowly until a dough forms.

Grease your tart pans, I used four 4.5 inch pans, but you could use a single large pan too.

Divide the dough into four and press it into the tart pans.

I like to use a 1/47 cup inside around the edges to get a defined corner to the base.

The dough will seem crumbly but be patient and press it in well. This tart shell will come out light and crunchy.

Prick the base with a fork and then bake, uncovered, for 15 minutes.

Remove from oven and allow to cool.

Once cool, place approx. ½ cup of chocolate ganache filling into each shell and refrigerate until firm.

Garnish with your decoration of choice, I used a drizzle of melted Sukrin milk chocolate with fresh raspberries and crushed pistachios.

Store, in an airtight container, in the fridge for up to one week.

The crust will start to soften.

Download and print recipe here

This recipe was created for LeGaia by the talented Naomi Sherman, creator of




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