Mother’s Day Tea Party Keto Strawberry Tartlets
How to Make It
Step
Recipe Steps steps 8 1 h
Step 1
To prepare the tartlet dough, add the almond meal, coconut flour, psyllium husk, xanthan gum, and salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
Step 2
Pulse a few times until a rough mixture forms, similar to bread crumbs. Add the egg yolk and pulse a few times until the dough starts coming together. Bring the dough together using a spatula and transfer it to a bowl.
Step 3
Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the fridge for 30 minutes.
Step 4
Preheat your oven to 200 C/400 F and grease the bottom and sides of a cupcake pan with butter. Take the dough out of the fridge, unwrap it, and roll it to 1/8 inch ( ¼ cm ) thick between 2 pieces of parchment paper. Using a round cutter slightly larger than the bottom of your cupcake pan (we used a 10cm cutter), cut the dough into 10 round pieces.
Step 5
Carefully transfer each dough into the molds. Press with your fingers to fit it properly. Prick the bottoms with a fork.
Step 6
Line all the tart shells with baking paper or aluminum foil and add baking beans or pastry weight. Bake them for 5 minutes, remove the baking paper and weight, and bake for 10-15 more minutes. Take the tartlet shells out of the oven and start preparing the filling.
Step 7
Pour the heavy whipping cream into a bowl. Beat using a hand mixer until light and fluffy. Transfer to a piping bag with a star attachment.
Step 8
Pipe the whipped cream into the tartlet shells. Dice the strawberries and add them over the whipped cream. Enjoy!
Ingredients
- Just Almond Meal – 1 cup
- Coconut flour – 2 tbsp
- Powdered Erythritol (Icing Sugar) – 2 tbsp
- Psyllium Husks (Ground / Powder) – 1 tsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Butter – 0.25 cup
- Raw egg, yolk – 1 large
- Cream Heavy Whipping – 0.75 cup
- Strawberries, fresh – 1 cup, whole pieces