Description
This Paleo Cream Cheese Tart is super delishious with strawberries, blackberries and kiwi coated in a delicious blackberry glaze.
Ingredients
Units
Scale
Crust:
1.5 cups almond flour (170 g)
1.5 cups tapioca flour (228 grams)
1 teaspoon sea salt (6 grams)
1 teaspoon Guar Gum (2 grams)
2 eggs
½ cup water plus 1 tablespoon at a time as needed
¼ cup grass fed or plant-based butter or ghee
Filling:
½ cup vegan cream cheese*
2 tablespoons no sugar added blackberry jam
¼ teaspoon agar
1.5 cups fresh blackberries
4 cups of sliced fresh strawberries
2 fresh kiwi, peeled and sliced
Fruit Tart Glaze
2 tablespoons no sugar added blackberry jam
2 tablespoons water
¼ teaspoon agar
Instructions
- *Keto Low-Carb Vegan Cultured Cream Cheese
- Preheat oven to 350 F (170 C). To make the crust: Add dough mixture to the bowl of food processor or mixer. Add baking powder and plant-based butter. Mix until butter is well mixed. Add water. Mix again until you have a sticky dough.
- Transfer dough to piece of parchment. Roll into a ball. Cut off ¼ of the ball (to use for the crumble and set aside. Re-roll dough into a ball again. Cover with another piece of parchment. Roll into a circle about 6 to 7-inches in diameter. Remove the top piece of parchment and smooth out the rough edges into a symmetrical circle. Replace parchment. Roll until dough is a bigger circle than pie place. Flip dough in parchment over and roll dough about 1-inch in diameter larger than the standard size (9″) pie plate.
- Remove top parchment again. Place the pie plate face side down on dough. Flip over so dough is inside the plate. You will have to fix the broken edges, using pieces of the thicker sides to patch up the thinner sides so that the sides of the dough is uniform. No worries. You won’t see the patchwork.
- Par-bake the crust for 10 minutes. Remove. Let cool.
- To make cream cheese base, in a blender mix together cream cheese, apricot jam, and agar. Transfer to a bowl and refrigerate until needed.
- When pie crust is room temperature, add cream cheese and smooth. Slice fruit. Arrange fruit in a pattern of choice on cream cheese mixture.
- To make the glaze, in a saucepan over low heat, heat jam. Add water. Boil. Add agar. Dissolve, whisking constantly. Let cool for 15 minutes. Brush over the tart.
- Transfer tart to the oven and bake for 25 to 30 minutes until crust is golden and fruit has cooked.
- Remove from the oven and let cool.
Notes
- The recipe baking temperature and time is an estimate. Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that. The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven. The bottom of your oven may be hotter than the top, depending on its condition. This also includes where to set your dish under the broiler. So use your own best judgment based on the type, condition, and age of your oven. Prep times will also vary depending on how slow or quickly you like to work.
- (Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)
- Prep Time: 20
- Cook Time: 25
- Category: HEALTHY
- Method: BAKING
- Cuisine: DESSERT
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 6
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 4
- Protein: 6
- Cholesterol: 35
