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 ahead of time, up to 5 days before assembling.
- Make the Almond-Coconut Tart Crust as per the recipe, which can also be made several days in advance.
- Remove the cold pastry cream from the refrigerator and stir it well.
- Line the tart shells on a baking sheet.
- Wash and dry the fruit. Prepare the kiwi by cutting off both ends and peeling it, then slice it into thin pieces.
- Fill each tart shell with ⅓ cup of pastry cream and smooth it out.
- Arrange the kiwi slices in each tart, placing half a kiwi in each.
- Place a blackberry in the center and arrange the raspberries around it, then fill in the remaining space with blueberries.
- Serve the tarts immediately.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
25g
Total carbohydrates
10g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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