Raspberry chia seed jam and a sweet almond paste make this low carb, gluten-free Raspberry Frangipane Tart a healthy and indulgent dessert.
Ingredients
- 1 1/2 cups almond flour
- 1/3 cup artifical sweetener
- 1/4 tsp salt
- 1/4 cup butter, chilled and cut into small pieces
- 1 large egg white
- 1/4 cup Smuckers sugar free raspberry jam
- 3/4 cup almond flour
- 1/4 cup butter, softened
- 1/3 cup artifical sweetener
- 1 large egg
- 1 large egg yolk
- 1 tsp almond extract
- 2 tbsp slices almonds
Crust:
Filling:
Instructions
- For the crust, preheat oven to 325F and grease 4 4-inch tart pans with removable bottoms. Alternatively, you can do this in one large 9-inch tart pan with removable bottom.
- In food processor, combine almond flour, sweetener, and salt. Pulse a few times to combine. Sprinkle butter over top and pulse until mixture resembles fine crumbs.
- Transfer to a bowl and stir in egg white until dough comes together. Divide evenly among prepared tart pans and press into bottom and up sides.
- Prick bottoms all over with a fork and bake 10 minutes. Remove and let cool 15 minutes.
- For filling, spread tart bottoms with 1 tablespoon of jam each.
- In food processor, combine almond flour, softened butter, sweetener, egg, egg yolk and almond extract. Process on low until smooth and creamy.
- Divide mixture between tarts and spread over jam. Sprinkle with sliced almonds.
- Bake 30 minutes or until puffed and set. If your crusts are browning too quickly, cover with foil while continuing to bake.
- Remove and let cool.
NOTE: You can also use Smuckers sugar free jam or cook down 2 pints of fresh raspberries yourself and skip the splenda
Serves 8. Each serving has 10 g of carbs and 5 g of fiber. Total NET CARBS = 5 g.
Per serving: 321 Calories; 30g Fat (78.1% calories from fat); 9g Protein; 10g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 206mg Sodium
*www.alldayidreamaboutfood.com*
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