Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
- 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 ,
- 1/2 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!
Originally posted 2019-02-20 17:30:15.