mini fruit tarts

 

Ingredients

Tart shells:
1/2 oz (14g) cream cheese, softened
1.5T (21g) butter, european style, softened
1.5T (10.5g)  coconut flour

1/4t (2g) vanilla flavor, Frontier alcohol-free
1/8t (0.25g) ground cinnamon
1/2t (2.2g) Truvia

 

Custard:
1/4 (4g) egg yolks
1t (4.5g) Truvia
1/8t (0.4g) xanthan gum
2T (30g) heavy whipping cream, Organic Valley
1/4t (1.5g) vanilla flavor, Frontier alcohol-free

Topping:
1/4 cup (28g) mixed berries

Directions

Mix cream cheese and better until well blended.  Stir in coconut flour.  Divide into four portions and roll each into a ball.  Refrigerate for about 30 minutes.

Place each ball in between parchment papers and roll them out to 3 inch circles.  Grease the mini muffin pan (just 4) and gently lay out each circle and press them down to make a little cup shapes.

Bake in oven for 8-9 minutes at 325F.

Cool them completely.

In a small bowl, mix egg yolk and Truvia.  Set aside.  In a small sauce pan, heat the cream and vanilla just until it starts to boil.  Slowly pour over the egg mixture as you whip well.  Return the mixture to low heat and add xanthan gum and mix for about a minute.  Remove from heat and let it cool completely.

Spoon in the custard into each shell and top them with berries.

Keep in refrigerator (minimum 30 minutes for the custard to set) until ready to serve.

Notes

Makes 4 tarts
Approximate ratio 3:1
For each tart (approximate calories 94)

**PLEASE READ DISCLAIMER BEFORE TRYING THIS RECIPE**
ORIGINALLY POSTED ON MAY 30, 2012

 

 

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