blueberry tart with almond flour crust

Everyone likes a nice treat now and again. You don’t have to have a lot of sweets to satisfy your cravings, but be sure to share this yummy tart because you might try to keep it all to yourself! You won’t feel as guilty since this yummy recipe is slightly sweetened and has an almond crust. This is great for someone who has a little sweet tooth to get some protein, fibre and potassium all while having dessert.

Try it out for yourself, you’ll be glad you did! Here’s the recipe:

Ingredients

For the crust:blueberry-tart-clip

  • 130g ground almonds 
  • 2 tbsp coconut sugar or sweetener
  • 1 tbsp psyllium husk 
  • 1 small pinch of salt
  • 2 eggs
  • 30g unsalted butter, melted

For the filling:

  • 300g mascarpone cheese
  • 200ml whipping cream
  • 3 tbsp rice malt syrup or honey – you can adjust quantity of sweetener to make it more/less sweet according to your taste
  • 2 tsp vanilla extract

Method

Crust:

  • Preheat oven to 175C
  • Mix dry ingredients together
  • Slightly beat the eggs
  • Combine the dry ingredients with eggs and melted butter and mix thoroughly
  • Put the mixture into a greased tart tin
  • Press it into the tin using your fingers to make the crust, making it as even as possible, with the same thickness throughout
  • Bake for 10-15 minutes, or until golden brown
  • Take out and cool completely

For the filling:

  • Whip the cream using a hand-held beater or a mixer
  • Add mascarpone to the whipped cream, beat further until fully combined
  • Add vanilla extract and rice malt syrup and beat until completely smooth and mixed together

Put the tart together

  • Once the crust is fully cooled after baking, spoon the filling into it and let set
  • Sprinkle the berries on top and you can push them in if you like to secure them
  • Keep your tart in the fridge, as the filling might get too soft in warm temperatures

Recipe modified from Low Carb Support!