White Chocolate Biscuit Tarts
Delicious white chocolate biscuits cakes free from: gluten, grains, dairy and refined sugar. Paleo and suitable for the Specific Carbohydrate Diet (SCD).
Servings Prep Time
6 cakes 10 minutes
Cook Time
25 minutes + chilling time
Servings Prep Time
6 cakes 10 minutes
Cook Time
25 minutes + chilling time
Ingredients
For the biscuit base:
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted (plus extra for greasing)
  • 2 teaspoons Vanilla extract*
  • 1/4 teaspoon Sea salt
For the white chocolate topping:
  • 1 cup (100g) Cacao butter
  • 1/3 cup (70g) Coconut oil, melted
  • 4 tablespoons Hazelnut butter**Could substitute almond or cashew butter
  • 2 teaspoons Vanilla extract*
  • 1/4 cup (85g) Raw honey
  • Pinch Sea salt
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4. Grease the pastry tins with coconut oil.
  2. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
  3. Bake for 15 minutes. Allow to cool for at least one hour before adding the white chocolate topping. (I find leaving them for 2 hours is best).
  4. Melt the cacao butter in a heat-proof bowl over a saucepan on hot water on a low heat. Heat until the cacao butter is completely melted.
  5. Remove from the heat and add all the other ingredients for the topping. Mix using an electric mixer on high speed for a few minutes until well combined.
  6. Pour the topping over the biscuit bases. Freeze for at least 3 hours for best results.
  7. Remove the cakes from the freezer a few minutes before serving and top with raspberries and chopped hazelnuts.