Sugarfree Chocolate Tart

Sweet Tart Dough:

• In a bowl, sieve the refined flour and Stevi0cal stevia sugar powder together and add in the almond powder.
• Add in the unsalted butter pieces and rub them into the flour mix using your hand till they combine well and develop a sandy texture.
• At this stage, add in the eggs & vanilla essence and milk to adjust the consistency and help form a round ball, cover with a cling film and refrigerate for 1 hour till it firms up, so that it can be softened and rolled out using a rolling pin till 1/2cm thickness.
• Once rolled out, simply line the tart moulds with the dough and remove the excess using the blunt edge of a knife.
• If the tart has a filling, fill them up and bake as desired.
• If the tart is to be filled after baking, simply place a small parchment paper inside the tart and fill it with baker’s beans or any cooking beans and bake at 150 deg C for 25-30 mins until
  they are golden brown all over the shell.
• Take out of the oven, allow to cool naturally and serve at room temperature, tarts are best made fresh, but if needed, can be baked, frozen and reheated before consumption as well.

Chocolate Tart Mix:

• In a microwave-safe bowl, add in the chopped chocolate and melt it till it well flowing, could take 4 turns of 30 seconds in the oven.
• Heat the cream and milk together and add it in the melted chocolate and combine well, strain if needed, to ensure a smooth flowing paste.
• Fill the paste while it is still hot, into the baked tartlet shells upto the top and freeze for 2 hours till the chocolate mix hardens, serve cold dusted with cocoa powder and with fresh strawberries.