Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
Calories 220kcal
Ingredients
- 1 cup macadamia nuts (135g / 4.7 oz)
- 3/4 cup dry coconut (135g / 4.7 oz)
- 1 large eggs (135g / 4.7 oz)
- 1 cup coconut milk
- heavy whipping cream
- 1/2 lemon (~ 1 tbsp
- 1/4 cup erythritol (135g / 4.7 oz)
- 15 drops stevia extract (135g / 4.7 oz)
- 1 1/2 envelopes powdered gelatin
- 3 tablespoons agar
- 3 tablespoons water
- 1 cup blackberries (135g / 4.7 oz)
Instructions
- Start by preparing the topping.
- Pour the coconut milk (or cream) into a sauce pan.
- Finely zest the lemon.
- Make sure you use organic, unwaxed lemons.
- Add the lemon zest, lemon juice...
- ...
- Erythritol, and optionally stevia.
- Mix well and bring to a boil.
- Take off the heat.
- Mix the gelatine (or agar powder) with 2-3 tbsp water and add to the coconut milk.
- Mix until dissolved.
- Set aside to cool down & thicken.
- Place in the fridge if needed.
- The topping should resemble yogurt before adding on top of the crust - not too runny and not too stiff.
- You will need to mix it with a spoon before adding on the crust.
- When I made these tarts for the very first time, I ended up with a cup of leftover topping.
- It was just like lemon panna cotta, so I just added some blackberries and an unexpected dessert was ready! I have adjusted the amounts so it's just right.
- Meanwhile, preheat the oven to 200 °C/ 400 °F.
- Place the macadamia nuts in a blender.
- Pulse until smooth or roughly chopped - it depends on what consistency you prefer.
- When done, transfer into a mixing bowl.
- Place the desiccated coconut into the blender and pulse again.
- You don't need to get a completely smooth consistency.
- Place the nut & coconut mixture into a bowl and add the egg.
- Process until well combined.
- Place the batter into small muffin molds lined with paper cups or use silicon molds.
- You will need to distribute the batter evenly (I used 1 1/2 - 2 tbsp per piece).
- Do not make the same mistake as I did.
- If you press the batter directly into the molds (that are not made from silicon), the crust will be very difficult to remove.
- I had to use a knife to release the tart crust from the edges and twist each one of them.
- Avoid all this trouble by using silicon molds or paper cups.
- Press the batter into the molds and transfer into the oven for just 5-7 minutes.
- When done, remove from the oven and set aside.
- When the topping is ready, spoon equal amounts of it on top of each tart.
- Add 3 blackberries on each one of them and place in the fridge until set (30-60 minutes).
- Enjoy!
Originally posted 2019-02-20 17:30:15.
