Chocolate Tahini Tartlets with Whipped Cream Recipe

DIRECTIONS

1. Preheat oven to 350°F.  Set aside a 12-well tart pan (or use a muffin tin with paper cups.)    
2. Pulse the salted almonds in a food processor until the largest pieces are pea sized.  Add the butter and pulse until mixed.  Spread the mixture in the tarlet pan with your fingers until the sides and bottom are covered evenly.  Bake for 10 minutes and allow to cool completely.    
3. In a small saucepan heat the cream until bubbles start to form on the outside edges of the pan; stirring constantly.  Add the tahini, cocoa powder and 3 tablespoons granular sugar substitute; continue to mix until thoroughly combined.  Remove from heat, transfer to a small bowl, and place in the refrigerator for 20 minutes. 
4. Once chilled remove the filling and stir to remix.  Divide filling into the tartlet shells.  
5. Whip the cream and 1 tablespoon granular sugar substitute on medium speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.  Spoon into a piping bag fitted with a start tip and pipe on a swirl.  Garnish with sliced almonds.  Keep refrigerated until ready to serve or for at least 1 hour before serving.