Sugar Free Strawberry Rose Tart

Strawberry Rose Tarts

Hands On Time: 15 minutes

Total Time: 45 minutes

 Nutritional Information:

Net Carbs: 5.5g

Protein: 10.6g

Fat: 49.8g

Calories: 545kcal

 

This is strawberries and cream after a serious glam session.

Crisp tart shell is filled with soft, pillowy vanilla mascarpone and then topped with a delicate strawberry rose.

Enjoy!

 

INGREDIENTS:

Crust:

3 ounces of solid coconut oil, melted

2 eggs

¼ teaspoon of salt

¾ cup of Coconut Flour

1 tablespoon of Sukrin Monk

 

Filling:

8 ounces of mascarpone cheese, at room temperature

½ teaspoon vanilla extract

2 tablespoons Sukrin Icing

2 tablespoons heavy cream

METHOD:

  1. Pre-heat oven to 400° F
  2. In a medium bowl beat melted coconut oil, eggs, Sukrin Monk and salt together with a fork.
  3. Then add coconut flour. Stir until dough holds together
  4. Gather the dough into a ball, then pat into a 20cm greased tart pan or four individual tart cases. It will feel like you’re pressing the dough way too thin but it puffs up a bit while cooking.
  5. Prick the dough with a fork
  6. Bake for 8-10 minutes or until lightly brown.
  7. Set aside to cool.
  8. Place the mascarpone and vanilla extract in the bowl of a mixer. Using the whisk attachment, whisk until softened, about 2 minutes.
  9. Add the Sukrin Icing and heavy cream, one tablespoon at a time alternating each, until you have added all of them.
  10. Spoon the mascarpone cream into the tart cases and smooth the top.
  11. Cut the stem end off each strawberry and then place, cut side down, on your chopping board.
  12. Cut each strawberry into thin slices and then arrange them on top of the mascarpone cream.
  13. Starting from the outside edge and working in a spiral, layer the strawberries until you reach the center.

Store, covered, in the refrigerator for up to 3 days

The crust will soften.

This recipe was created by the talented Naomi Sherman, creator of naomishermanfoodcreative.com

 

 

Click HERE for a PDF version of this recipe.