These healthy tarts are greats when you want to surprise your loved one with a healthy treat. I used coconut flour which is the healthiest and raspberries which are low-calorie.
Ingredients (makes 8 hearts)
- 4 large eggs
- 1 cup coconut flour
- 1/2 cup Erythritol
- 1/4 cup extra virgin (melted) coconut oil
- 1 tbsp vanilla extract
- 2 large egg yolks
- 2 cups fresh or frozen raspberries
- juice from 1/2 lemon
- 2 tbsp water
- 15-20 drops stevia
- 1 tsp lemon zest
- 1/2 cup Erythritol
- 1 tbsp arrowroot powder
- 1 tbsp unsalted butter
- 1 cup fresh raspberries
- lemon zest for garnish (optional)
- Place 2 cups of the raspberries into a pan, add the lemon juice and zest, Erythritol, stevia and water. Reduce the heat and simmer for about 5 minutes. Take off the heat and blend in a food processor or use a hand blender.
- Discard the seeds and place the smooth raspberry mixture back in the pan.
- Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth, make sure there are no lumps.
- Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times. When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth.
- Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge.
- Preheat the oven to 350 °F. Crack the eggs into a bowl and whisk with melted cold coconut oil and vanilla extract. Leave some coconut oil aside for greasing the tart pans or use coconut oil spray.
- Add Erythritol and mix in well.
- Add sifted coconut flour and process until the batter is thick (the coconut flour will absorb all of the moisture)
- Divide the batter into equal part and press it in the greased non-stick tart pans and up the sides to create a “bowl” shape. Place the tarts on a baking sheet and transfer into the preheated oven. Bake for about 10 minutes and keep an eye on the tarts, as the coconut flour may easily get burnt.
- When done, remove from the oven and let them cool down. Carefully remove the tart base using a sharp knife to lift them up if needed.
- Take the curd from the fridge and remove the plastic wrap.
- Spoon the curd on top of each crust, decorate according to your wishes and enjoy!
Nutritional values (per tart)
212 calories; 14.3 g12.7 g 7 g