Sugar-Free Tarte aux Fraises
Indulge guilt-free with this elegant Sugar-Free Tarte aux Fraises, a delightful twist on the classic French strawberry tart that's both health-conscious and irresistibly delicious. Featuring a tender almond and coconut flour crust, creamy mascarpone and whipped filling sweetened with powdered erythritol, and a breathtaking arrangement of fresh, juicy strawberries, this dessert is a show-stopping treat. To finish, a light glaze made from no-sugar-added jam enhances the strawberries’ natural sweetness and adds a touch of shine. Perfect for low-carb or sugar-free diets, this tart is a must-try for summer gatherings, dinner parties, or just a refined treat to savor. Simple baking techniques and wholesome ingredients make this recipe as enjoyable to prepare as it is to eat—ideal for anyone seeking a healthy dessert that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter (cold, diced)
- 1 large Egg yolk
- 30 milliliters Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 250 grams Mascarpone cheese
- 100 milliliters Heavy cream
- 2 tablespoons Powdered erythritol
- 500 grams Fresh strawberries (hulled and halved)
- 2 tablespoons No-sugar-added fruit jam (strawberry or apricot)
- 1 teaspoon Water
Instructions
Preheat your oven to 180°C (356°F). Grease a 9-inch tart pan with a removable bottom.
In a large mixing bowl, combine almond flour, coconut flour, and salt. Add the cold, diced butter and use your hands or a pastry cutter to work it into the flours until the mixture resembles coarse crumbs.
Add the egg yolk, almond milk, and vanilla extract to the flour mixture. Stir until a dough forms. If the dough feels too dry, add an extra teaspoon of almond milk.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for 15-20 minutes.
Roll the chilled dough out between two sheets of parchment paper until it's large enough to fit into the tart pan. Press the dough into the pan, trimming any excess from the edges.
Prick the base of the dough with a fork to prevent puffing during baking. Place a sheet of parchment paper on top of the crust and fill with pie weights or dried beans.
Bake the crust for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the edges are lightly golden. Let the crust cool completely.
In a mixing bowl, beat the mascarpone cheese, heavy cream, and powdered erythritol with an electric mixer until smooth and slightly thickened.
Spread the mascarpone filling evenly over the cooled tart crust.
Arrange the halved strawberries in concentric circles on top of the filling, starting from the edges and working inward.
In a small saucepan, warm the no-sugar-added fruit jam with the teaspoon of water over low heat until it becomes a glaze. Brush the glaze lightly over the strawberries for a shiny finish.
Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld and the filling to set. Serve chilled and enjoy!
Nutrition Facts
Calories |
3359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 308.2 g | 395% | |
| Saturated Fat | 154.5 g | 772% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 863 mg | 288% | |
| Sodium | 727 mg | 32% | |
| Total Carbohydrate | 128.9 g | 47% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 37.8 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 866 mg | 67% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1212 mg | 26% | |
*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.
