Low Carb Tarte aux Fraises
Indulge in the guilt-free elegance of a Low Carb Tarte aux Fraises, a delightful sugar-free twist on the classic French strawberry tart. Featuring a buttery almond and coconut flour crust, this recipe is perfect for those following low-carb or keto diets. The creamy vanilla bean pastry filling is silky and smooth, complemented by a vibrant topping of fresh strawberries arranged in stunning concentric circles. Whether finished with a glaze of sugar-free strawberry jam or enjoyed as-is, this tart is a true showstopper that balances flavor and health. Ready in under an hour, this treat is ideal for special occasions or a refreshing dessert on a warm day.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 30 grams Coconut flour
- 50 grams Low-carb sweetener (e.g., erythritol or monk fruit)
- 60 grams Unsalted butter, melted
- 1 large Egg
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream
- 120 milliliters Unsweetened almond milk
- 3 large Egg yolks
- 40 grams Sugar-free powdered sweetener
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Vanilla bean paste (or 1 vanilla bean)
- 300 grams Fresh strawberries, hulled and halved
- 2 tablespoons Sugar-free strawberry jam (optional)
Instructions
Preheat your oven to 180°C (350°F). Grease a tart pan with removable bottom lightly with butter or oil.
In a bowl, combine almond flour, coconut flour, and low-carb sweetener. Mix well.
Add melted butter, 1 egg, and vanilla extract to the bowl. Stir until the mixture forms a dough.
Press the dough evenly into the greased tart pan to form the crust. Use the back of a spoon to smooth out any uneven spots.
Poke a few holes in the crust with a fork to prevent bubbling. Bake the crust at 180°C (350°F) for 8–10 minutes, or until lightly golden. Let it cool completely.
To make the pastry cream, heat heavy cream and almond milk in a saucepan over medium heat until it just begins to simmer. Remove from heat.
In a mixing bowl, whisk the egg yolks, sugar-free powdered sweetener, and xanthan gum until well combined.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Transfer the mixture back into the saucepan. Cook over low to medium heat, whisking constantly, until the mixture thickens to a custard-like consistency.
Remove from heat and stir in vanilla bean paste. Let the pastry cream cool, then place a piece of cling film directly on the surface to prevent a skin from forming. Refrigerate until completely chilled.
Once the crust and pastry cream have cooled, spread the pastry cream evenly over the crust.
Arrange the halved strawberries decoratively on top of the pastry cream, starting from the center and working outward in concentric circles.
If using, gently warm sugar-free strawberry jam and brush it over the strawberries for a shiny glaze.
Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
Nutrition Facts
Calories |
2462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.7 g | 278% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 1144 mg | 381% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 25.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 640 mg | 49% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 870 mg | 19% | |
*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.
