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blueberry mascarpone tart

Blueberry Mascarpone Tarts

Course: Dessert
Cuisine: American
Keyword: Almond flour recipes, easy dessert
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 8 small tarts
Calories: 370kcal
Author: Angela Coleby
A low carb tart with a creamy yet light mascarpone cream filling. Topped with a blueberry sauce for a delicious dessert
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US Customary - Metric

Ingredients

PASTRY

FILLING

BLUEBERRY SAUCE

Instructions

MAKE THE TART CASES

  • Preheat the oven to 190C/375F degrees
  • Place the pastry ingredients in a food processor and pulse until a smooth dough is form.
  • Remove the dough and pull into 8 even pieces.
  • Place a piece of the dough in a mini tart tin and gently press it evenly around the edges and bottom. I use silicone but greased metal ones with a removal bottom are fine.
  • Bake in the oven for 25-30 minutes until the pastry is golden and firm.
  • Set aside to cool.

MAKE THE FILLING

  • In a bowl, whisk the mascarpone until smooth.
  • Add the cream and continue to whisk.
  • Add the lemon juice, vanilla extract and monkfruit and whisk.
  • Spoon into the tart cases and spread evenly.
  • Place in the fridge until ready to serve.
  • Serve with the blueberry sauce over the top or with any other topping of your choosing.

MAKE THE BLUEBERRY SAUCE

  • Place the blueberries in a saucepan with the water and monkfruit.
  • Bring to the boil and gently stir so that the blueberries are softened.
  • Add the xanthan gum and stir until thickened.
  • Set aside to cool until ready for use

Notes

Nutritional Values with and without the sauce:
Tart without sauce:  370 calories, 7.8g protein, 37g fat, 5.7g total carbs, 2.7g fibre, 3g net carbs
Tart with sauce:  380 calories, 8g protein, 37g fat, 8.4g total carbs, 3.1g fibre, 5.3g net carbs
 

Nutrition

Serving: 1tart | Calories: 370kcal | Carbohydrates: 5.7g | Protein: 7.8g | Fat: 37g | Fiber: 2.7g | Net Carbohydrates: 2g