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Living low carb or keto does not mean we can’t enjoy fruit tarts. These are much healthier options with buttery flaky crusts and smooth creamy fillings. I decided to make 2 types of pastry cream so you have more options – dairy free egg custard or cream cheese. Both are equally good but I prefer the cream cheese filling as I like the sweet, savory and tangy flavors.
The recipe can be viewed and printed at this link ;
Crust With Egg Custard Pastry Cream (Without fruits)
[Total Servings = 14 with 3″ mold ]
Per serving ;
Total Carb = 9.5 g
Dietary Fiber = 5.3 g
Net Carb = 4.2 g
Calories = 203
Total Fat = 17
Protein = 5.6 g
Crust With Cream Cheese Pastry Cream (Without fruits)
[Total Servings = 14 with 3″ mold ]
Per serving ;
Total Carb = 4.2 g
Dietary Fiber = 1.8 g
Net Carb = 2.4 g
Calories = 196
Total Fat = 18.9
Protein = 4.9 g
FOR EGG CUSTARD PASTRY CREAM
Coconut Cream = 120 ml / 1/2 cup
Pea / Almond / Coconut Milk (the diluted type) = 120 ml / 1/2 cup
Egg Yolks = 8 large
Erythritol = 80 g / 1/3 cup
Vanilla Extract = 2 tsp
Coconut Flour = 14 g / 2 tbsp (Note: As thickener)
Xanthan Gum = 1/2 tsp (Note: As thickener but if you wish to omit it, you can add more coconut flour or arrowroot powder)
1. Cook the coconut cream and milk in a small pan until boiling. Remove from heat.
2. In a bowl, add the rest of the ingredients and whisk until well combined.
3. Gradually add the hot milk and quickly mix to combine to avoid scrambling the eggs.
4. Pour the mixture back into the pan and cook over low heat until the sweetener is dissolved and custard is thickened.
5. Transfer into a bowl and cover with cling wrap touching the surface to prevent a skin from forming.
6. Chill for at least 1 hour.
FOR CREAM CHEESE PASTRY CREAM
Cream Cheese (room temperature) = 112 g / 1/2 cup
Whipping Cream = 120 g / 1/2 cup
Lakanto powdered sweetener = 50 g / 1/2 cup
Fresh lemon juice = 1 tbsp (Optional)
Zest from 1 lemon (Optional)
1. Beat the whipping cream with a hand mixer until stiff peaks. Set aside
2. In another bowl, add the rest of the ingredients and beat until well combined.
3. Fold in the whipped cream to combine but do not overmix.
4. Cover with cling wrap and chill for at least 1 hour.
Almond Flour = 240 g / 2 cups
Cold Butter (Cubed) = 80 g / 1/3 cup
Egg = 1 large
Erythritol = 50 g / 1/4 cup (OR any keto friendly sweetener)
Salt = 1 tsp
1. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it’s done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. Divide the dough equally around 40 to 45 g each depending on your preferred thickness.
6. This recipe can make about 14 x 3″ tart molds. In the video, I have shown you the different types of molds. Of course, the bigger the molds, the less tarts you can make.
7. Grease the molds with butter.
8. Shape the dough with your hands.
9.. Prick some holes with a fork.
10. Freeze the dough for 15 mins.
11. Before baking, brush the dough with some egg whites to prevent the bottom from becoming soggy but this is optional.
12. Bake at 320F or 160C for 12 to 15 mins or until golden brown. If you find the crust is too soft after baking, you can bake again without the molds just for a short while.
13. Cool completely then remove the molds.
14. Pipe or spoon the pastry cream into the crust then decorate with mixed berries.
15. Dust with powdered sweetener (optional).
16. Chill before serving.
17. The crust becomes crispier after chilling.
18. These fruit tarts can be refrigerated for a few days. If you wish to keep them longer, then do not top with fruits until just before serving.
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