Strawberry Tart

Make sure to whip this dessert up for your next celebration, your friends and family will be sure to love it.

Our Strawberry tart is the right balance between being refreshing and sweet!

Strawberry Tart

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Yield: - 20 +

Author: Rachel Aust

( 0 reviews )

Prep time: 30 MinCook time: 12 MinInactive time: 60 MinTotal time: 1 H & 42 M

IngredientsUSMetric

Tart Crust

• 2.5 cups almond flour
• 1/3 cup erythritol (granular form)
• 1/4 tsp salt
• 1/2 tsp vanilla bean extract
• 1/4 cup ghee (measured solid, then melted)
• 1 large egg

Tart Filling

• 340g (12oz) light cream cheese (I used Philadelphia Light)
• 1/2 cup powdered monk fruit (or powdered erythritol would work)
• 1/2 tsp almond extract
• 5 tbsp low fat heavy cream (I used Bulla)
• 6 strawberries, pureed in the blender

Tart Topping

• 2 cups strawberries, sliced vertically (with tops removed)
• (Optional, not in macros) 2 tbsp almond flakes
• (Optional, not in macros) Lemon zest
• (Optional, not in macros) Fresh mint leaves

Instructions

1. Begin by making the crust. Preheat oven to 175C or 347F.
2. Take a 10 inch tart pan and grease it well (I used coconut oil spray for this)
3. In a large bowl combine almond flour, erythritol and salt. Mix together well.
4. In a smaller bowl combine vanilla bean extract and melted ghee, then pour into flour mix.
5. Add one large egg and combine it all well. Mix with a spoon until the crumbly mixture starts to come together and then use your hand to combine it all. Or use a food processor to combine it for you.
6. Press the dough into the bottom of the prepared pan.
7. Carefully poke holes in the surface using a fork to prevent bubbling.
8. Bake for 12-15 minutes and then remove from the oven.
9. Allow the crust to cool completely before adding any filling.
10. To make the tart filling combine all filling ingredients into a bowl and beat together with a hand mixer.
11. Pour the mixture into the cooled tart shell.
12. Allow to set for 15 mins in the fridge and then bring it back out, top with sliced strawberries and (optional) almond flakes, fresh mint and lemon zest.
13. Place back in the fridge for another 45 minutes (at least) before serving.
14. The tart filling will remain soft and not solid.
15. Keep stored in an airtight container in the fridge.

Nutrition Facts

Calories

152

Fat (grams)

13.2

Sat. Fat (grams)

3.98

Carbs (grams)

3.1

Fiber (grams)

1.57

Net carbs

1.53

Sugar (grams)

2.02

Protein (grams)

5

Sodium (milligrams)

49

Cholesterol (grams)

24

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Hey there, I’m Rachel!

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