North End-Inspired Low-Carb Cannoli Tart

1. Prepare the Crust

Start by preheating your oven to 325°F. In a medium bowl, whisk together the almond flour, granulated erythritol sweetener, and salt. Stir in the melted butter until the mixture is well combined and resembles wet sand. Press the dough firmly and evenly into a 10-inch tart pan using a flat-bottomed glass or measuring cup. Prick the crust all over with a fork to prevent bubbling, then par-bake it in the oven for about 10 minutes, until it turns lightly golden.

2. Make the Filling

While the crust is baking, prepare the filling. In a food processor, combine the ricotta cheese, softened cream cheese, eggs, both types of erythritol sweeteners, and vanilla extract. Process until the mixture is smooth and creamy. Gently stir in the sugar-free dark chocolate chips. Pour the filling into the par-baked crust.

3. Bake the Tart

Place the tart pan inside a large roasting pan. Fill the roasting pan with water until it reaches halfway up the sides of the tart pan. This water bath will help the tart bake evenly and prevent the filling from cracking. Bake the tart in the oven for 60 to 75 minutes, until the filling is set in the center. If the edges of the crust start to over-brown, cover them with aluminum foil. Once baked, allow the tart to cool on a wire rack for 20 minutes before refrigerating for at least 1 hour, or overnight, to let it firm up.

4. Optional Chocolate Drizzle

If you choose to add a chocolate drizzle, melt the chopped sugar-free dark chocolate and unsalted butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth.

5. Serve the Tart

Before serving, drizzle the melted chocolate over the tart using a spoon or piping bag. Slice the tart into 12 even pieces. Store any leftovers in the refrigerator for up to 5 days.