Step 1

Preheat the oven to 325ºF and lightly grease 2 (two) 4-inch tart pans with removable bottoms.

Step 2

In a small bowl, whisk together the almond flour, sweetener, baking soda, and salt. Stir in the melted butter, egg yolk, and vanilla until the dough comes together. Stir in the chocolate chips.

Step 3

Divide the dough in half and press into the bottom and up the sides of the prepared tart pans. Bake 12 to 15 minutes, or until puffed and golden brown. Remove from the oven and let cool completely. Once cool, gently press up from the bottom of the pan to release the tart crusts.

Step 4

In a small saucepan over medium heat, combine the two sweeteners and the butter. Bring to a boil, whisking continuously, until the sweeteners dissolve. Cook 3 to 4 minutes.

Step 5

Remove from heat and add the whipping cream The mixture will bubble vigorously, this is normal. Bring back to a boil and cook until a deep amber, several minutes more.

Step 6

Remove from heat and whisk in the vanilla extract and the salt. Pour into the cooled cookie crusts. Refrigerate until firm, 1 hour.

Step 7

In a small saucepan over very low heat, bring the cream to a simmer. Remove the pan from over the heat and add the chopped chocolate. Let sit a few minutes to melt.

Step 8

Add the powdered sweetener and whisk until smooth. Spread over the chilled filling in the tarts. Sprinkle lightly with sea salt, if desired. Let the chocolate set 20 to 30 minutes before cutting.