High Protein Chocolate Ganache Tart

I am a huge chocolate person and always need a sweet treat. To make this more balanced I like to sneak in protein powder for added protein and nutrients!

For this recipe I use Isopure’s Low Carb Chocolate Protein powder to increase the protein content. It adds to the chocolate flavor and is so delicious! Use code “KELLY15” for 15% off Isopure Protein Powders!

@kellyscleankitchen
How to make a chocolate ganache tart that is also high protein! 🍫 One of the best fancy desserts to make at home is a chocolate ganache tart. I like to add in 2 scoops of @Isopure Low Carb Chocolate Protein to add nutrients and protein without compromising flavor and texture. #ad Ingredients: Crust: 1. 4 tbsp unsalted butter, melted 2. 1 cup raw almonds 3. 1 cup raw walnuts 4. 1/2 cup pecans 5. 1/4 cup granulated sugar 6. 1/2 tsp salt Ganache: 7. 12 oz 72% dark chocolate chips (has to be minimum 72% dark chocolate) 8. 1.75 cups of heavy cream 9. 6 tbsp butter, room temp, cut into 1 inch pieces 10. 1/2 cup granulated sugar 11. flaky sea salt for garnish 12. 2 scoops chocolate Isopure protein Instructions: 1. Preheat oven to 350*F. 2. In a food processor, pulse the nuts until coarsely ground. Add the remainder of the crust ingredients and blend until combined and the nuts are damp and can stick together. Transfer to a 10 inch tart pan and press into the bottom to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and cool completely. 3. Place your chocolate in a bowl. In a pot over low heat, add your cream and sugar and bring up to steep (barely bubbling). Pour over the chocolate and let it sit for five minutes. 4. Once the five minutes are up, add the 6 tbsp of butter to the bowl and mix with a spatula until it is completely smooth. Whisk in the protein powder. Once smooth, pour over the tart crust, top with flaky salt and transfer to the fridge to set for 2-3 hours. 5. Once the tart is set, remove from the fridge and cut with a knife into 10-12 slices. The best way to do this is by heating your knife under hot water and then slicing. Refrigerate or serve immediately. Check out the below link to get Isopure Zero Carb Protein Powders for this delicious recipe! And use code “KELLY15” for 15% off Isopure! https://www.theisopurecompany.com/en-us #IsopurePartner #baking #HighProtein #chocolate
♬ original sound – Chef Kelly Scott

SERVINGS: 8
PREP TIME: 20 Mins
ACTIVE TIME: 30 Mins
TOTAL TIME: 50 Min

Ingredients:

Crust:

1 cup almonds
1 cup walnuts
1/2 cup hazelnuts
4 tbsp melted butter
1/4 cup sugar
Pinch of salt

Ganache:

1.75 cups heavy cream
12 oz 72% dark chocolate
1/2 cup sugar
6 tbsp butter, cubed and room temp
Flaky salt for garnish
2 scoops chocolate Isopure protein

Preparation:

STEP 1.

Preheat oven to 350*F.

STEP 2.

In a food processor, pulse the nuts until coarsely ground. Add the remainder of the crust ingredients and blend until combined and the nuts are damp and can stick together. Transfer to a 10 inch tart pan and press into the bottom to form an even crust. Bake for 18-22 minutes until the edges are golden brown. Set aside and cool completely.

STEP 3.

Place your chocolate in a bowl. In a pot over low heat, add your cream and sugar and bring up to steep (barely bubbling). Pour over the chocolate and let it sit for five minutes.

STEP 4.

Once the five minutes are up, add the 6 tbsp of butter to the bowl and mix with a spatula until it is completely smooth. Whisk in the protein powder. Once smooth, pour over the tart crust, top with flaky salt and transfer to the fridge to set for 2-3 hours.

STEP 5.

Once the tart is set, remove from the fridge and cut with a knife into 10-12 slices. The best way to do this is by heating your knife under hot water and then slicing. Refrigerate or serve immediately.