Low Carb, Gluten-Free Fresh Fruit Tart
Ingredients
The crust and cream
-
1
recipe
Almond-Coconut Tart Crust
-
1
recipe
Coconut Milk Pastry Cream
The fruit garnish
-
3
ripe
kiwi fruit
-
6
large
blackberries
-
18
raspberries
-
6
ounces
fresh blueberries
Instructions
- Prepare the Coconut Milk Pastry Cream in advance, up to 5 days before assembling the tarts.
- Make the Almond-Coconut Tart Crust, which can be stored in an airtight container in the refrigerator for several days.
- To assemble the tarts, stir the cold pastry cream and set aside.
- Line the tart shells on a baking sheet.
- Wash and dry the fruit, then prepare the kiwi by cutting off the ends, peeling, and slicing it into thin pieces.
- Fill each tart shell with ⅓ cup of pastry cream and smooth it out.
- Arrange half a kiwi in each tart, followed by placing a blackberry in the center and surrounding it with raspberries and blueberries.
- Serve the tarts immediately.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
25g
Total carbohydrates
10g
Total protein
5g
Sodium
mg
Cholesterol
mg
You might also like