Servings: 12

Pastry Mix: subheading: Pastry Mix:
250g Almond Flour 250g Almond Flour
½ cup Oat Fibre (Substitute with Coconut Flour) ½ cup Oat Fibre (Substitute with Coconut Flour)
5 tbsp Erythritol with Stevia Sweetener powdered or Natvia or Monk Fruit 5 tbsp Erythritol with Stevia Sweetener powdered or Natvia or Monk Fruit
1 tsp fine sea salt 1 tsp fine sea salt
60g butter (Melted) 60g butter (Melted)
1 large egg 1 large egg
¼ cup Almond milk ¼ cup Almond milk
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Raspberry Jam filling: subheading: Raspberry Jam filling:
250 g Frozen Raspberries 250 g Frozen Raspberries
¼ cup Erythritol with Stevia Sweetener Powdered ¼ cup Erythritol with Stevia Sweetener Powdered
60 ml Water 60 ml Water
1 tbsp Gelatin 1 tbsp Gelatin
 
Lemon Curd filling: subheading: Lemon Curd filling:
4 tbsp pure Lemon juice 4 tbsp pure Lemon juice
½ cup Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit powdered ½ cup Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit powdered
½ cup Butter (Melted) ½ cup Butter (Melted)
2 Whole Eggs 2 Whole Eggs
1 Egg Yolk 1 Egg Yolk

Pastry Mixture: subheading: Pastry Mixture:
In a large bowl, combine the 250g Almond Flour, ½ cup Oat Fibre, 5 tbsp Erythritol with Stevia Sweetener powdered, 1 tsp fine sea salt, 60g butter (Melted), 1 large egg, ¼ cup Almond milk, 1 tsp Vanilla Essence and mix together until it's fully combined, it should be tacky, if it's too wet add some more Oat Fibre.
Get your dough and carefully press the pastry into the molds, I start with the sides then fill in the bottom.
I used a silicone mold but found that very time-consuming because the mold is so soft. (I would use individual metal molds next time).
Baking time: subheading: Baking time:
Preheat your oven to 180°
Bake at 180°c for 7 to 9 minutes until they are browning, watch them, as they will burn fast.
Take them out of the oven and let them cool.
Making the Raspberry Jam filling - (Make the Raspberry Jam a day ahead of use.): subheading: Making the Raspberry Jam filling - (Make the Raspberry Jam a day ahead of use.):
In a large pot add the 60 ml Water, turn the element to medium heat, and add the 250g Frozen Raspberries, ¼ cup Erythritol with Stevia Sweetener Powdered, cooking for 20 minutes, then take off the heat, use a hand blender or electric beater to whiz the berries up for 30 seconds.
Let it cool for 30 minutes then add the 1 tbsp Gelatin, with a hand blender, and blend all the raspberry mix until it's like a thick jam sauce.
Pour the mixture into 6 of the tart bases then place in the fridge to set.
Making the Lemon Curd filling - (Make the lemon curd a day ahead of use.): subheading: Making the Lemon Curd filling - (Make the lemon curd a day ahead of use.):
Using a heatproof glass bowl and squeeze the 4 lemons, add the zest skin, add the ½ cup Erythritol with Stevia powdered, and the ½ cup Butter (Melted).
Add the glass bowl on top of a pot of simmering water, and stir the mixture until all the butter has melted.
Lightly whisk the 2 eggs and the 1 extra egg yolk, then stir into the heated mixture to thicken.
Make sure you stir it while cooking it for around 10 minutes until the mixture coats the back of a spoon (Sticks to the back of a spoon).
Pour the mixture into 6 of the tart bases then place in the fridge to set.

♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves