Sugar Free Berry Almond Tart

Sugar Free Berry Almond Tart

Soft shortcrust base with berrylicious & milky almond filling, sweetened with granulated stevia.

I used a mix of sweet and sour berries: frozen blueberries, currants, boysenberries, raspberries and strawberries. Fresh berries would do wonderful too and I’m planning to give it a try with cloudberries as soon as I find some.

With this Sugar Free Sunday piece of tart I wish all moms out there a very happy Mother’s Day, hope your day has been extra sweet today!

Sugar Free Berry Almond Tart

Sugar Free Berry Almond Tart
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Sweetened with granulated stevia
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
40minutes 2hours
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
40minutes 2hours
Sugar Free Berry Almond Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Sweetened with granulated stevia
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
40minutes 2hours
Servings Prep Time
8-10people 20minutes
Cook Time Passive Time
40minutes 2hours
Ingredients
  • Soft Shortcrust Pastry
  • 185 grams unsalted butter
  • 25 mililiters milk
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon granulated stevia
  • 250 grams plain flour
  • Berry Almond Filling
  • 3 eggs
  • 55 grams ground almonds
  • 2 tablespoons unsalted butter
  • 1/2 tablespoon plain flour
  • 3 tablespoons granulated stevia
  • 1 teaspoon vanilla extract
  • 150 mililiters heavy cream
Servings: people
Units:
Instructions
Pastry
  1. In a mixing bowl beat butter until softened, then add warm milk and egg yolk and beat on medium high speed for 2 minutes.
  2. In a separate bowl combine flour, salt and stevia, then sift into to butter mixture and continue beating on medium speed until smooth, about 2 minutes.
  3. Wrap in cling film and refrigerate for 2 hours.
Filling
  1. Preheat oven to 180°C and butter a tart pan.
  2. Place eggs, almonds, butter, stevia, flour, vanilla and cream in a mixing bowl and beat on medium speed until smooth. Chill in refrigerator.
  3. Take chilled pastry dough to room temperature and roll out on a lightly floured surface, to about 3mm thick. Shape onto the tart pan trimming the overhang sides. Prick small holes in the base by using a fork or small knife.
  4. Spread the berries over the bottom.
  5. Pour the chilled almond filling over the berries and bake in preheated oven for 40 minutes or until the filling is set.
  6. Let the tart cool completely before removing from the tart pan.

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