Fruit Tarts
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DIRECTIONS FOR CREAM CHEESE PASTRY CREAM
1. Beat the whipping cream with a hand mixer until stiff peaks or creamy is fine too. Set aside
2. In another bowl, add the rest of the ingredients and beat until well combined.
3. Fold in the whipped cream to combine but do not overmix.
4. Cover with cling wrap and chill for at least 1 hour.
DIRECTIONS FOR EGG CUSTARD PASTRY CREAM
1. Cook the coconut cream and milk in a small pan until boiling. Remove from heat.
2. In a bowl, add the rest of the ingredients and whisk until well combined.
3. Gradually add the hot milk and quickly mix to combine to avoid scrambling the eggs.
4. Pour the mixture back into the pan and cook over low heat until the sweetener is dissolved, and custard is thickened.
5. Transfer into a bowl and cover with cling wrap touching the surface to prevent a skin from forming.
6. Chill for at least 1 hour.
DIRECTIONS FOR CRUST
1. For best results, weigh the ingredients with a digital scale
2. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
3. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it's done.
4. Add the egg and mix until a dough is formed.
5. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
6. Divide the dough equally around 40 g each depending on your preferred thickness.
7. This recipe can make about 12 to 14 x 3" tart molds. But if you like the crusts to be thicker, you may need to increase the recipe. In the video, I have shown you the different types of molds. Of course, the bigger the molds, the less tarts you can make.
8. Grease the molds with butter.
9. Shape the dough with your hands.
10. Prick some holes with a fork.
11. Freeze the dough for 15 mins.
12. Before baking, brush the dough with some egg whites to prevent the bottom from becoming soggy but this is optional.
13. Bake at 320F or 160C for 12 to 15 mins or until golden brown. If you find the crust is too soft after baking, you can bake again without the molds just for a short while.
14. Cool completely then remove the molds.
15. Pipe or spoon the pastry cream into the crust then decorate with mixed berries.
16. Dust with powdered sweetener (optional).
17. Chill before serving.
18. The crust becomes crispier after chilling.
19. These fruit tarts can be refrigerated for a few days. If you wish to keep them longer, then do not top with fruits until just before serving.
Crust With Egg Custard Pastry Cream (Without fruits)
[Total Servings = 14 with 3" mold]
NUTRITION INFO PER SERVING
Total Carb = 9.5 g
Dietary Fiber = 5.3 g
Net Carb = 4.2 g
Calories = 203
Total Fat = 17
Protein = 5.6 g
Crust With Cream Cheese Pastry Cream (Without fruits)
[Total Servings = 14 with 3" mold]
NUTRITION INFO PER SERVING
Total Carb = 4.2 g
Dietary Fiber = 1.8 g
Net Carb = 2.4 g
Calories = 196
Total Fat = 18.9
Protein = 4.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
