Are you craving a dessert that's both incredibly delicious and surprisingly healthy? Look no further! These Low Carb Fresh Fruit Tarts are about to revolutionize your dessert game, proving that you can indulge your sweet tooth without compromising your dietary goals. Imagine biting into a perfectly crisp almond flour crust topped with vibrant, fresh fruits that practically dance with flavor – all while staying gluten-free, dairy-free, and low carb!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 tarts
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 2 tablespoons erythritol
- 1/4 teaspoon salt
- 1/4 cup coconut milk
- Assorted fresh fruits (kiwi, berries, mango)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 6-cavity tart pan by lightly greasing with coconut oil.
- In a medium mixing bowl, combine almond flour, erythritol, and salt. Mix thoroughly to ensure even distribution of ingredients.
- Add melted coconut oil and coconut milk to the dry ingredients. Stir until a cohesive dough forms that holds together when pressed.
- Divide the dough evenly among the tart pan cavities, pressing firmly and evenly along the bottom and sides to create thin, uniform tart shells.
- Bake the tart shells in the preheated oven for 12-15 minutes, or until the edges turn golden brown and the crust feels firm to the touch.
- Remove from oven and allow tart shells to cool completely on a wire rack, approximately 20-25 minutes.
- While shells cool, wash and prepare fresh fruits: slice kiwi, dice mango, and rinse berries. Pat fruits dry with paper towels to prevent excess moisture.
- Once tart shells are completely cooled, carefully remove them from the pan.
- Arrange fresh fruit artfully on top of each tart shell, creating a colorful and appealing presentation.
- Serve immediately or refrigerate for up to 2 hours before serving to maintain fruit freshness.
Tips
- Ensure your coconut oil is fully melted but not hot when mixing with dry ingredients to create the perfect tart shell consistency.
- Pat your fruits completely dry before arranging to prevent soggy crusts and maintain the tart's crisp texture.
- For the most even baking, use a light-colored tart pan to prevent over-browning of the delicate almond flour crust.
- If you want to prepare ahead, you can blind bake the tart shells up to 2 days in advance and store them in an airtight container.
- Experiment with different fruit combinations to keep the recipe exciting – try seasonal fruits or mix unexpected flavor profiles.
- For an extra touch of elegance, lightly brush the fruits with a sugar-free glaze or a touch of melted sugar-free preserves to enhance their shine.
- If you're watching your carb intake even more closely, consider using lower-carb fruits like raspberries or strawberries.
Nutrition Facts
Calories: 222kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 10g
Cholesterol: 0mg
