The Keto Kitchen's video: KETO Chocolate Ginger Caramel Tart The Great British Bake Off 2021 The Keto Kitchen

[RECIPE IN THIS DESCRIPTION] It’s episode 7 of The Great British Bake Off - Caramel Week! Today we're making Chig's Chocolate & Ginger Caramel Tart! UK FOLK, GET YOUR ALLULOSE HERE!: https://uk.iherb.com/pr/wholesome-allulose-zero-calorie-sweetener-12-oz-340-g/104197 | The Recipe | TART INGREDIENTS: - 50g (1/2 cup) Almond Flour - 25g (1/4 cup) Cocoa Powder - ALWAYS CHECK CARBS BEFORE BUYING - 41g (1/4 cup) Flaxseed Meal - 1 tbsp Sweetener - I used Erythritol - 28g (1oz) Butter, melted - 1 Egg GINGER "JAM" INGREDIENTS: - 125g (4.4oz) Ginger Root, peeled & roughly chopped - 1/4 cup Sweetener - 62ml (1/4 cup) Water CARAMEL INGREDIENTS: - 4 tbsp Allulose Based Sweetener - I used The People's Keto Company Allulose Plus - 1 & 2/2 tbsp Cream - 1 & 1/2 tsp Sugar Free Caramel Flavoured Syrup - I used Skinny Girl’s Salted Caramel Pretzel - 2 pinches Baking Soda CHOCOLATE GANACHE INGREDIENTS: - 57ml (1/4 cup) Cream - 1 tbsp Sweetener - 1/4 tsp Vanilla Extract - 42g (1.5oz) Dark Chocolate - 70% or high (I used 85% Green & Blacks) METHOD: 1. Start with the ginger jam: add the roughly chopped ginger to a food processor/blender. Blend until you have a pulp-like consistency. 2. In a small saucepan, over medium heat, add the ginger, sweetener and water. Bring to a simmer. 3. Once simmering, lower the heat to low and gently cook, stirring occasionally, for 15-20 minutes or until the ingredients have combined and begin to thicken. Sieve the mixture and then set aside to cool. 4. Whilst the ginger jam is simmering, make the tart: preheat the oven to 175c/350f. Prepare a 10” tart pan. 5. Mix all dry TART ingredients together in a medium bowl. 6. Melt butter and add to the dry ingredients along with the egg. Mix until well combined. 7. Mould into your prepared tart pan. 8. Bake for 15 minutes, poking with a fork a couple of times midway through, to prevent rising. Set aside to cool. Once cool, pop out of the pan and place on a serving plate. 9. To make the caramel: Combine the cream and flavoured syrup in a small bowl. Make sure all ingredients are ready to add to the allulose quickly. Then, in a small saucepan, over low heat, add the allulose. Allow it to melt, stirring often. Once melted, keep an eye on it until it starts to go slightly golden - it is a very subtle change in colour, so make sure you watch it like a hawk! 10. Once that colour turns golden, add the cream/syrup mix. Whisk quickly, to fully combine whilst it begins to bubble. Once it has calmed down, place back on the heat and add the baking soda. Whisk it rapidly - you will see it go foamy, as well as begin to go deeper in colour. Stir until the foam has settled. 11. Pour the caramel into the base of your tart, and use a spatula to spread it evenly. Set aside to allow it to solidify more whilst you make the ganache. 12. Make the chocolate ganache: In a medium saucepan, over low-medium heat, add the cream sweetener and vanilla. 13. Continue to heat up the cream gently, stirring often, for 1-2 minutes or until the sweetener has completely dissolved and the cream is simmering. 14. Add the chocolate and let it sit WITHOUT stirring it for 5 minutes. After 5 minutes SLOWLY mix the chocolate into the warm cream. IT IS IMPORTANT THAT YOU DO IT SLOWLY TO PREVENT SEIZING (separation). IF YOUR CHOCOLATE DOES SEPARATE, ADD A LITTLE BIT MORE CREAM AND STIR AGAIN. 15. By now, the caramel in the tart should be cool enough for you to spread a thin layer of the ginger jam over the top of it. Then spread the chocolate mixture on top of the ginger jam. 16. Leave in the fridge for 1-2 hours minimum. 17. Cut into 8 and serve! Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used. Serves 8: Per Serving: Calories: 209kcal Fat: 19g Protein: 5g Net Carbs: 3g | The Keto Kitchen | --------------------------------------------------------------------------------------- For Business Enquiries Only: theketokitchen.uk@gmail.com Instagram: @TheKetoKitchenUK (https://www.instagram.com/theketokitchenuk/) ---------------------------------------------------------------------------------------