准备时间：5分钟
制作时间：40分钟

配料：
扁桃仁粉 50克
椰子面粉 15克
洋车前子壳粉 3克
泡打粉 2克
水 125克
黄油 40克
鸡蛋 1只


马斯卡彭奶酪 50克
淡奶油 50克
赤藓糖醇 7.5克


85%以上黑巧 50克
营养成分（总配料的1/6)：
热量 231 千卡
脂肪 21.1 克
蛋白质 5.6 克
净碳水 3.0 克
膳食纤维 3.4 克


工具：
锅
电动打蛋器
烤箱

步骤：
做哈斗壳：干料混合均匀后，加入小火煮开的水和黄油中，搅拌成粘稠的面团，放凉后打入鸡蛋用电动打蛋器打均匀装入裱花袋中，根据视频演示三条挤成一个哈斗壳，烤箱195度烤25分钟，取出放凉备用；
做奶油奶酪馅：马斯卡彭奶酪+淡奶油+赤藓糖醇，打发后加入裱花袋；
奶油馅挤入哈斗壳中：两边入中间挤，中间往两边挤都可以；
蘸点融化的黑巧锦上添花；
开吃！

Preparation Time: 5 minutes
Cooking Time: 40 minutes

Ingredients:
- Almond flour 50g
- Coconut flour 15g
- Psyllium husk powder 3g
- Baking powder 2g
- Water 125g
- Butter 40g
- Egg 1

For the filling:
- Mascarpone cheese 50g
- Heavy cream 50g
- Erythritol 7.5g

For the decoration:
- Dark chocolate over 85% 50g

Nutritional Information (per 1/6th of the total ingredients):
- Calories 231 kcal
- Fat 21.1 g
- Protein 5.6 g
- Net Carbohydrates 3.0 g
- Dietary Fiber 3.4 g

Tools:
- Pot
- Electric mixer
- Oven

Steps:
1. Prepare the tart shells: Mix the dry ingredients evenly, then add boiling water and butter, stirring until a sticky dough forms. Let it cool, then beat in an egg with an electric mixer until smooth. Transfer to a piping bag, and following the video demonstration, pipe three strips to form a tart shell. Bake at 195 degrees for 25 minutes, then remove and let cool for later use.
2. Prepare the cream cheese filling: Combine mascarpone cheese, heavy cream, and erythritol, then whip until smooth. Transfer to a piping bag.
3. Pipe the cream filling into the tart shells: You can pipe from both sides to the middle or from the middle to the sides.
4. Dip the filled tarts into melted dark chocolate for an added touch.
5. Enjoy your dessert!

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