I do not know about you, but what I liked mostly about tarts was usually the crust and every time I wished there was more. Because no confectionery store does tarts with „double crust” and I don’t even know if any store sells a healthy sugar free version, I decided I need to make my own ideal tart!
I said and I say again that it is not an easy task to make a good gluten-free dough, which could be stretched later with a rolling pin. I know this, so I decided I shouldn’t complicate my life and make a soft dough with almond flour.
Although the resulting crust is not crispy, it is simply delicious, trust me on that. Moreover, it is low-carb, because the only flour used was the almond one. I admit it, you will not get too much cream, but I loved them even so. You can double the amount of cream if you want, but I haven’t missed it. 😀
- 200 g almond flour/meal
- 60 g erythritol with stevia
- 2 large eggs (115g)
- 1 large egg white (35g)
- 1/2 tsp vanilla flavour/extract
- 150 g Greek yogurt (2% fat)
- 30 g erythritol with stevia
- 1/2 pcs vanilla bean only the seeds
- 84 g red currant
- 6 g sliced almonds
- Watch the video above to see all of the preparation steps.
- * The yogurt should be at room temperature.
Click on each ingredient to see where you can buy it.
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One tart has 163kcal, 12g of fat, 6.6g of carbs and 9.4g of protein!
