I used to not cook sweet dishes at all. But I am changing. And my husband is happy about it! This tart recipe is low carb friendly: almond flour and no sugar, at all. Of course feel free to add sugar and to realise your tart with the crust you want! Enjoy it with fresh berries!!!
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Ingredients:
This is the ingredient list for a full tart. I did use half of it because I made two smaller tarts. You can check the recipe of the other tart here: Rhubarb and strawberry tart with almond crust
2 cups almond flour
4 tbsp melted butter
2 eggs
1 tsp salt
1 cup mascarpone cheese
1/2 cup heavy cream
Your favorite berries, fresh or frozen :) I used fresh raspberries, blueberries, and blackberries.
I never made myself a crust, never. And I would think that this crust is not easy to handle because it can break so easily! But I did it, so everybody can do it! And it tastes really good!
Bon appétit!1/2 cup heavy cream
Your favorite berries, fresh or frozen :) I used fresh raspberries, blueberries, and blackberries.
Direction:
1. Place the almond flour in a medium mixing bowl and add the butter. Mix together the almond flower and the butter. Add the eggs and salt and mix, with your hands ;) If the dough still seems sticky, add a little more almond flour and keep mixing. Place the dough ball in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat oven to 350°F.
3. Press dough into a tart pan. If the dough splits or breaks apart just push it back together. Place a piece of parchment paper on the crust and add weights (beans, rice, or whatever that can go to the oven! I used a plate). Bake the crust for 30 minutes.
4. Let the crust cool before filling.
2. Preheat oven to 350°F.
3. Press dough into a tart pan. If the dough splits or breaks apart just push it back together. Place a piece of parchment paper on the crust and add weights (beans, rice, or whatever that can go to the oven! I used a plate). Bake the crust for 30 minutes.
4. Let the crust cool before filling.
5. In a bowl beat together mascarpone and cream. Dispose into the cold crust.
6. Arrange your berries as you wish on the top of the mascarpone :)
Note:
I never made myself a crust, never. And I would think that this crust is not easy to handle because it can break so easily! But I did it, so everybody can do it! And it tastes really good!
By Caroline Angelard
http://www.daybydayrecipe.com
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