Low Carb Pistachio Tart
Indulge in the perfect balance of creamy decadence and nutty goodness with this Low Carb Pistachio Tart—a stunning dessert that's both guilt-free and flavor-packed! Crafted with a luscious cream cheese and gelatin-based filling, vibrant pistachios lend their natural richness, while almond flour forms a perfectly delicate crust, ensuring every bite is gluten-free and keto-friendly. Sweetened with erythritol for a low-carb treat, this tart pairs sophistication with simplicity. Prepped and baked in under 40 minutes, it’s a show-stopping dessert ideal for celebrations or an elegant finish to a dinner party. Garnished with a sprinkle of chopped pistachios, it promises to impress both taste buds and presentation lovers alike.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Pistachios, shelled and unsalted
- 0.25 cup Erythritol
- 0.5 cup Butter, unsalted
- 8 oz Cream cheese, softened
- 0.5 cup Heavy cream
- 1 tsp Vanilla extract
- 0.25 tsp Salt
- 1 large Egg
- 2 tsp Gelatin powder
- 3 tbsp Cold water
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine almond flour, half of the pistachios, erythritol, and salt. Pulse until the pistachios are finely ground and well combined with the almond flour.
Add melted butter and the egg to the dry mixture. Process until the dough starts to come together.
Press the dough evenly into a 9-inch tart pan with a removable bottom, ensuring it goes up the sides to form a crust.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Let it cool completely on a wire rack.
In a small bowl, sprinkle gelatin over cold water and let it bloom for about 5 minutes.
In a medium mixing bowl, beat the softened cream cheese until smooth.
In a small saucepan over medium-low heat, whisk together heavy cream and the bloomed gelatin. Cook until gelatin is fully dissolved about 2 minutes. Do not boil.
Slowly add the cream mixture to the cream cheese while continuously mixing until smooth.
Stir in the vanilla extract and remaining erythritol until well combined.
Chop the remaining pistachios and fold most into the cream cheese filling, reserving a few for garnish.
Pour the filling into the cooled tart crust and spread evenly.
Refrigerate the tart for at least 2 hours or until set.
Before serving, garnish with reserved chopped pistachios.
Nutrition Facts
Calories |
3891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 367.4 g | 471% | |
| Saturated Fat | 148.1 g | 740% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 849 mg | 283% | |
| Sodium | 1506 mg | 65% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 25.1 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 755 mg | 58% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
