Chocolate pies and tarts are always welcome at our table. Almost every birthday or holiday comes comes accompanied with a chocolate filling, cookie crust, and billows of whipped cream. For our holiday celebration a few weeks ago, we wanted to keep eating grain-free, but still enjoy our chocolate and cream dessert. I played with the recipe from my cookbook, reduced the sugar content, and made a grain-free chocolate crust. Merry Christmas, indeed!
It’s the beginning of a New Year and we’re all thinking about healthy eating, so when buying ingredients for a recipe like this, try to buy the best quality possible. Organic cream and milk from pastured cows contains good amounts of omega-3 fatty acids and conjugated linoleic acid or CLA. And, if you can find a non-homogenized milk or cream, or buy straight from the farm (check the site Eat Wild for a farm nearest you), even better. I buy chocolate with a high cocoa content (which usually also means low sugar content) and doesn’t contain soy lecithin. You can also make your own mascarpone cheese with nutrient-rich organic dairy if you choose. A slice of chocolate tart is a treat, but when made with good ingredients, also offers many nutrients.