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KETO LEMON BERRY TARTE

KETO LEMON BERRY TARTE

HOW TO

Crust

1 Package of Keto candy girl shortbread mix

1 Stick of butter

Mix together according to package directions. Press into a 9 or 10 inch tarte pan. Poke lightly with a fork, and freeze for 1 hour. Bake at 350 degrees for 11-13 minutes.

Cool completely.

 

Filling

 

2 Cups of heavy whipping cream

2 Tb of unsalted butter

1/4 Cup of powdered sweetener 

16 Oz of softened cream cheese

2-4 Tb of powdered sweetener( to taste)

1 Lemon finely zested

5 Tb of fresh lemon juice

1 Package of @simplydelishnatural unflavored gel dessert

 

Topping

1/2 Cup of sugar free orange marmalade

2-3 Cups of fresh berries like blackberries, blueberries, and raspberries

fresh mint leaves (optional)

 

Directions

In a heavy bottom saucepan whisk together heavy whipping cream, powdered sweetener and unsalted butter. Bring to a boil, reduce heat to a simmer and cook 14 - 20 mins until reduced to 1 and 3/4 cups and has thickened, whisking periodically. Set aside to cool completely.

Place lemon juice in a small microwavable dish. Sprinkle gelatin on top and stir. Allow to sit for 5 mins. Place in microwave and cook on high power for 15 seconds. Set aside.

Beat together cream cheese, sweetener and lemon zest. Beat for 2 mins until very fluffy. Slowly add cooled heavy cream mixture, stopping several times to scrape down the sides of a bowl. Continue beating for 1 minute.

Slowly add gel mixture while continuing to beat for 2 minutes. Pour into cooled crust and spread evenly. Refrigerate for 3 hours. 

Place marmalade in a microwavable bowl and heat for 1 minute. Strain to remove solids. Discard solids.

Combine strained marmalade and berries in a bowl and stir to combine. Spoon mixture over lemon layer. Refrigerate for 2 hours. Garnish with fresh mint leaves.

Adapted from The cafe sucre farine
Recipe by @on_westoff_ranch
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