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Fruit And Cream Keto Tart

Yield: 8 servings


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 3 hours


Ingredients:


For the Crust:

2 cups almond flour

5 tablespoons unsalted butter, melted

¼ cup powdered erythritol

½ teaspoon salt


For the Filling:

1 teaspoon gelatin

1 tablespoon water

6 egg yolks

¾ cup Good Good Sweet Like Sugar

1 cup unsweetened almond milk

1 cup heavy cream

Pinch of salt

1 stick unsalted butter, cut into 1 tablespoon slices

For Garnish:

½ pint strawberries, green stems removed and sliced

½ pint blueberries

½ pint raspberries

2 kiwi, peeled and very thinly sliced

1 tablespoon Good Good Apricot Jam


Instructions:

  1. Preheat oven to 350°F
  1. In a large bowl, whisk together all of the ingredients for the tart.
  2. Firmly press the crust ingredients into a 9-inch tart pan, pushing the crust up the sides.
  3. Bake the crust until lightly browned around the edges, about 9 minutes.
  4. Place in the refrigerator to cool while you make the filling.
  5. In a small bowl, whisk together the gelatin and water.  Set aside to bloom.
  6. In a medium bowl, whisk together the egg yolks and ¾ cup Sweet Like Sugar until they become lighter in color.
  7. In a medium saucepan, combine the almond milk, heavy cream, and salt.
  8. Place over a medium heat until bubbles begin to form around the edges of the pan.
  9. Whisk the hot cream mixture, a little at a time, into the egg yolk mixture.
  10. Return the cream and yolk mixture to the saucepan and place over a medium-low heat.
  11. Whisk the mixture constantly until it thickens slightly.
  12. Remove from the heat and whisk in the bloomed gelatin, followed by the butter and vanilla.
  13. Place the saucepan in an ice bath and stir the mixture until it cools to room temperature and thickens.
  14. Pour the cream mixture into the prepared crust and spread until smooth.
  15. Arrange the fruit on top of the cream.
  16. Place the apricot jam in a small heat-proof bowl and microwave for about 10 seconds or until melted.
  17. Using a pastry brush, brush the cut fruit with the apricot jam to prevent it from browning.
  18. Cover the tart and refrigerate until firm, about 2 hours.
  19. Cut and enjoy!
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