Blackberry & Lemon Mini Tarts (Low-carb, Paleo)

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5 from 54 votes

Blackberry & Lemon Mini Tarts (Low-carb, Paleo)

3 minutes
Calories 220kcal


  • 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)


  • 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!


Calories: 220kcal

Originally posted 2019-02-20 17:30:15.

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