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.
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.
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.
Serving Size 1
Servings 8
- Amount Per Serving
- Calories 398
- % Daily Value *
- Total Fat 37g57%
- Saturated Fat 16g80%
- Cholesterol 39mg13%
- Sodium 97mg5%
- Potassium 162mg5%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
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.
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.
