| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 30 minutes |
| Servings |
mini tarts
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Ingredients
For the Crust
- 2 cup almond flour
- 1/4 cup powdered erythrithol
- 1/2 tsp vanilla ectract
- 1/4 cup coconut cream
For the filling
- 2 cup greek yogurt
- 1 cup strawberry jam low carb and sugar-free
Ingredients
For the Crust
For the filling
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Instructions
- Preheat the oven to 350ºF / 175ºC. Grease a non-stick tart tin.
- To make the crust, stir the almond flour and powdered erythritol together in a large bowl.
- Heat the coconut cream for the crust until liquid Remove from heat and stir in the vanilla extract.
- Stir the liquid into the almond flour mixture to make a very crumbly dough.
- Press the dough into the bottom of the lined pan, and the sides. Bake for about 13-17 minutes, until set and golden on the edges.
- Meanwhile, make the creamy filling. In a bowl, whisk strawberry jam with Greek yogurt, and vanilla extract
- Spread the cream filling onto the crust. Top with overlapping layers of sliced strawberries. Cool completely. Refrigerate for at least an hour, until the cream filling is firm, before slicing.