Keto Fruit Tart for my bday

Keto Fruit Tart, a childhood memory made real

In Italy we have many different kinds of Pastries. My favorite one is always been the fruit tart with custard cream.

Working on this recipe as I wanted a Birthday cake to eat with my family, I had a big jar of lemon curd from last week.

So instead of making custard I decided to use the curd as a base for the fruit. (Use 1/2 of the recipe from last week to fill the pie crust then add the fruit.)

The Tart turned out fantastic!

So good that i had to share this recipe with you.

By the way the crust itself is a very versatile crust for any pie or quiche, both savory or sweet.

Bday

 

Author: Vivica Menegaz

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A memory from my childhood in Italy made into a delicious keto Fruit Tart! I loved this on my Birthday!

Ingredients

• CRUST
• 200 gr butter
• 1 cup coconut flour
• 1 cup almond flour
• ½ cup psylluim flour
• 1 tbs swerve
• 1 tbs vanilla extract
• Keto Lemon Curd
• See last weeks recipe HERE
• Use ½ the recipe
• ½ cup fresh blueberries
• ½ cup fresh raspberries

Instructions

1. Melt the butter in a small sauce pan.
2. Mixx all dry ingredients in a food processor until well blended.
3. Add the liquid butter to the food processor and keep mixing until the dough forms a ball.
4. Remove the dough with t eh help of a spatula and form a ball with it.
5. Grease a pie dish and flatten the dough into it, lining it at an even thickness.
6. Bake at 350 for 15 min.
7. Take out of the oven and let cool.
8. Spread lemon curd from last week's recipe evenly on the crust.
9. Wash the fruit and arrange on the lemon curd in desired pattern.
10. If you plan on keeping the tart longer than one day in the refrigerator, add a layer of gelatin to the top.
11. (dissolve 1 tbs of dried gelatin in ½ cup of warm water and brush over fruit to seal)

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