Make this light and refreshing tart, that’s keto friendly. It complements any meal but tastes especially good on a warm day. Easy, simple and so delicious you have to stop yourself from eating a third slice in one sitting.
Tart Pastry
½ cup blanched almond meal
¼ cup erythritol/stevia blend sweetener
¼ tsp salt
¼ cup butter, melted
1 large egg
½ tsp vanilla extract
Filling Ingredients
150 g thickened cream
150 g mascarpone cheese
¼ cup erythritol/stevia blend sweetener
Topping
Fresh strawberries, optional to decorate
Nutrition Facts
8 servings
1
- Amount per serving
- Calories398
- % Daily Value *
- Total Fat 37g48%
- Saturated Fat 16g80%
- Cholesterol 39mg13%
- Sodium 97mg5%
- Total Carbohydrate 6g3%
- Dietary Fiber 1g4%
- Total Sugars 4g
- Protein 9g
- Potassium 162mg4%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Method for Pastry
- Preheat the oven to 180C/350F. Grease the inside of a pie pan with butter.
- Mix all the dry tart ingredients together in a large mixing bowl which are the almond meal, sweetener and salt.
- Stir the vanilla in the melted butter. Add this and the egg to the dry mix and stir until combined into a dough.
- Press the dough into the bottom and sides of the pan with your fingers.
- Bake for 10-12 minutes. Then let cool.
Method for Filling
- Whip the thickened cream and sweetener until stiff peaks.
- Add the mascarpone and fold through the whipped cream.
- Spread this filling into the cooled pastry.
- Spread our sugar free jam on top and decorate with strawberries.
Ingredients
Tart Pastry
½ cup blanched almond meal
¼ cup erythritol/stevia blend sweetener
¼ tsp salt
¼ cup butter, melted
1 large egg
½ tsp vanilla extract
Filling Ingredients
150 g thickened cream
150 g mascarpone cheese
¼ cup erythritol/stevia blend sweetener
Topping
Fresh strawberries, optional to decorate
Directions
Method for Pastry
1
- Preheat the oven to 180C/350F. Grease the inside of a pie pan with butter.
- Mix all the dry tart ingredients together in a large mixing bowl which are the almond meal, sweetener and salt.
- Stir the vanilla in the melted butter. Add this and the egg to the dry mix and stir until combined into a dough.
- Press the dough into the bottom and sides of the pan with your fingers.
- Bake for 10-12 minutes. Then let cool.
Method for Filling
2
- Whip the thickened cream and sweetener until stiff peaks.
- Add the mascarpone and fold through the whipped cream.
- Spread this filling into the cooled pastry.
- Spread our sugar free jam on top and decorate with strawberries.
