Dark Chocolate Espresso Tart

By aleahk

Famous chef and registered dietitian Lourdes Castro created this tart recipe to help diabetics live a healthy lifestyle while eating delicious food. This recipe proves that healthy recipes can be decadent and delicious. Everyone needs a rich and luscious chocolate dessert recipe in their repertoire, and this diabetes-friendly one should hold that place for you. You will be amazed at how much chocolaty goodness you will get in exchange for only 180 calories and 16g of carbohydrates—and so will everybody else! Coffee production is as important to Brazil as chocolate production is to Venezuela. This dessert marries both.

Dark Chocolate Espresso Tart
  • 5 ounces dark chocolate (60%) chips (about 3⁄4 cup)

  • 1⁄2 cup almonds

  • 2 eggs, separated

  • 1 egg white

  • 3⁄4 cup sugar

  • 1 tablespoon instant espresso

  • 1⁄4 cup unsweetened cocoa

  1. Preheat the oven to 350oF.

  2. Prepare the crust

  3. Melt the chocolate in the microwave by heating in 30-second intervals and stirring until the chocolate is fully melted and smooth. Set aside.

  4. Grind the almonds finely in a food processor and stir into the melted chocolate. Stir until fully incorporated. Spread the chocolate almond mixture evenly on the bottom of a tart or pie pan. Set aside.

  5. Prepare the filling

  6. Combine the egg yolks, sugar, instant espresso, and cocoa. The mixture will be dry and crumbly. 5. Set aside.

  7. Beat all 3 egg whites until you reach soft peaks. Stir a quarter of the whipped egg whites into the crumbly chocolate mixture. The mixture will absorb the egg white and become moist. Continue by folding in the remaining egg whites.

  8. Pour the batter over the chocolate almond crust and smooth it out evenly.

  9. Bake and cool

  10. Bake the tart for 25 minutes. Remove from the oven and allow to cool to room temperature before refrigerating the tart for a couple of hours or until completely chilled (this will help firm up the tart).

  11. Serve and enjoy!

Nutritional Facts

Calories 180
Total Fat 12g
Saturated Fat 5g
Cholesterol 48mg
Sodium 32mg
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 9g
Protein 4g


3 replies

Vhm 2016-09-19 18:27:40 -0500 Report

I usually figure the recipes on this site and others may be modified for individual needs and desires.

With this recipe, the 3/4C sugar could easily be eliminated.

Replace it with original Splenda which calls for 1/2 the amount of sugar. Or Splenda baking blend, whatever measurement that variety of Splenda requires. Another option is Serve, an ethritrol (?) substitute that measure 1:1 with sugar, so 3/4C Swerve to 3/4C sugar.

Most of the carbs in this recipe are the sugar, so either substitution is a big improvement.

The recipe also says to make this in a pie or tart pan. A 'typical' such pan is 8 inches. If you visualize 8 slices from an 8 inch pan, the slices really are not small. The slices are average/decently sized.

Anonymous 2016-09-18 06:50:58 -0500 Report

Chuck Fisher - leave the site if you can't do anything beyond bitching about recipes. Seriously over your negativity.

Chuck Fisher
Chuck Fisher 2015-09-24 23:34:05 -0500 Report

¾ cup sugar with 19g of sugar in a 32g (1¼ oz) serving?
This is a recipe for diabetics?
You must be kidding!