Pretty desserts with low-carb, custard cream in flaky mini crusts and fresh raspberry topping have the perfect blend of sweet and tart flavors. Bring the mini tarts to a picnic or party and see everyone reaching out for your creation!
Serving size: Makes about 16-20 depending on the size of molds
Ingredients for Mini Raspberry Tarts
For low-carb custard cream
- Egg yolks, 4 large eggs
- Low-carb sweetener, 2/3 Cup
- Heavy cream, 1.5 Cup
- Arrowroot flour, 2 Tablespoon
- Sea salt, pinch
- Vanilla extract, 1 teaspoon
For pie crusts
- Almond flour, blanched, 1 and ¾ Cups
- Low-carb sweetener, ¼ Cup
- Sea salt, 1 teaspoon
- Unsalted butter, ¼ Cup
- Egg, large, 1
- Vanilla extract, 1 teaspoon
- Fresh raspberries, about 2 Cups
- Whipped cream, optional
Instructions for Mini Raspberry Tarts
- In a large bowl, mix egg yolks, sweetener, arrowroot, and sea salt until well combined without lumps.
- In a pot, bring heavy cream to a boil over medium heat. When it starts to bubble, turn off the stove.
- Slowly pour half of the hot cream into the egg yolk mixture. Mix well and add the combined mixture to the rest of the cream in the pot. Add vanilla extract and whisk to combine well.
- Turn on the stove back to medium heat and whisk constantly. When the cream is thickened to a pudding like consistency, turn off the stove.
- Cool down completely at room temperature. Cover with plastic wrap and chill the custard cream in the fridge until you are ready to assemble the tarts.
- Mix almond flour, butter, egg, sweetener, vanilla extract in a food processor until a dough forms. Divide dough into smaller balls and shape into a disk. Wrap it tightly in plastic wrap. Put it in the fridge for one hour.
- Take out of the fridge and let it sit for a few minutes.
- Sprinkle flour a large sheet of parchment and place one piece of dough on the parchment. Sprinkle it with flour and place a second sheet of parchment paper on top.
- Roll the dough between the two sheets of paper thinly.
- Using a cookie cutter slightly bigger than the diameter of your mini tart tins (we used mini tart tins with a top diameter 7 cm and bottom diameter 5 cm), cut rounds of the dough. Press down the pastry into mini tart tins. Reroll scraps of the pastry and repeat. We get 16 shells using the tart tins.
- Place the shells back in the fridge to chill for 30 minutes.
- Preheat the oven to 177˚C or 350˚F. Take out the shells and poke holes on the bottom of the shells using a fork.
- Cover each crust with a baking paper and fill with dried beans or rice. Bake for about 15 minutes, remove the beans or rice and bake for additional 10 minutes until the edges turn lightly golden.
- Cool down completely before adding custard cream and raspberry topping. If you prefer, you an add whipped cream after filling the pie with custard cream.
- Serve the tarts when all are assembled.
See How to Make Mini Raspberry Tarts
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