Lemon Mascarpone Tarts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 19
Ingredients
For the Lemon Curd1/2 cup Fresh lemon juice2 tablespoons Lemon zest3/4 cup swerve confectioners (or erythritol)1/4 pound grass-fed unsalted butter (at room temperature)2 Whole eggs3 Egg yolks1/4 teaspoon SaltFor the Tart Crust2 cups super fine almond flour1/4 cup grass-fed unsalted butter, melted1 whole egg1/4 cup swerve confectioners (or powdered erythritol)1 teaspoon vanilla extractFor the Filling1 cup lemon curd (see ingredients above)8 ounces mascarpone cheese, softened1/4 cup swerve confectioners (optional)2-3 tablespoons heavy cream
Lemon Curd:
Add the butter to a saucepan on very low, then whisk in the swerve. Whisk in the eggs, then the salt, lemon juice and lemon zest. Turn the heat up to medium-low and cook for about 6-8 minutes or until it thickens enough to coat the back of a spoon - it may take longer.
The key to this curd coming out smooth and creamy, is to whisk the entire time!
Remove from the heat and cover with plastic wrap, making sure it's actually touching the curd (to prevent a skin from forming). Chill in the fridge and enjoy!
To make the tart crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners, and vanilla extract to a bowl and mix until a dough is formed.
Place the dough in anon-stick mini tart pans and press out, going up the sides. Prick the dough with a fork.
Bake for 15 minutes, then allow to cool at room temperature.
To make the filling
Add the lemon curd and mascarpone to a bowl. Whisk until smooth and creamy. If mixture is too thick, add a bit of HWC or Half and Half. You can also add Swerve confectioners to taste, keeping in mind that the crust is not sweet, so you can make the filling sweeter to balance it out.
Pour into the cooled tart crusts and chill in the fridge for at least 1-2 hours or until set.
Top with powdered sugar or whipped cream. Enjoy!
Serving Size: Makes 18-20 mini tarts
Number of Servings: 19
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Add the butter to a saucepan on very low, then whisk in the swerve. Whisk in the eggs, then the salt, lemon juice and lemon zest. Turn the heat up to medium-low and cook for about 6-8 minutes or until it thickens enough to coat the back of a spoon - it may take longer.
The key to this curd coming out smooth and creamy, is to whisk the entire time!
Remove from the heat and cover with plastic wrap, making sure it's actually touching the curd (to prevent a skin from forming). Chill in the fridge and enjoy!
To make the tart crust
Preheat oven to 350F.
Add the almond flour, butter, egg, swerve confectioners, and vanilla extract to a bowl and mix until a dough is formed.
Place the dough in anon-stick mini tart pans and press out, going up the sides. Prick the dough with a fork.
Bake for 15 minutes, then allow to cool at room temperature.
To make the filling
Add the lemon curd and mascarpone to a bowl. Whisk until smooth and creamy. If mixture is too thick, add a bit of HWC or Half and Half. You can also add Swerve confectioners to taste, keeping in mind that the crust is not sweet, so you can make the filling sweeter to balance it out.
Pour into the cooled tart crusts and chill in the fridge for at least 1-2 hours or until set.
Top with powdered sugar or whipped cream. Enjoy!
Serving Size: Makes 18-20 mini tarts
Number of Servings: 19
Recipe submitted by SparkPeople user KYLAEHRISMAN.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 20.0 g
- Cholesterol: 98.6 mg
- Sodium: 16.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.3 g
- Protein: 4.0 g
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