Approximate Ratio 3:1
For each tart (approximate calories 94, approximate carb 1.7g)
Makes 4 tarts
Ingredients
Tart shells:
1/2 oz (14g) cream cheese, softened
1.5T (21g) butter, european style, softened
1.5T (10.5g) coconut flour
Custard:
1/4 (4g) egg yolks
1t (4.5g) Truvia
1/8t (0.4g) xanthan gum
2T (30g) heavy whipping cream, Organic Valley
1/4t (1.5g) vanilla flavor
Topping:
1oz (28g) mixed berries
Directions
Mix well cream cheese and butter. Stir in coconut flour . Divide into four portions and roll each into a ball. refrigerate for about 30 minutes.
Place each ball in-between parchment papers and roll them out to 3inch circles. Grease the mini muffin pan (just 4) and gently lay out each circles and press them down to make a little cup shapes.
Bake in oven for 8-9 minutes at 325F.
Cool them completely.
In a small bowl, mix egg yolk and Truvia. Set aside. In a small sauce pan, heat the cream and vanilla just until it starts to boil. Slowly pour over the egg mixture as you whip well. Return the mixture to low heat and add xanthan gum and mix for about a minute. Remove from heat and let it cool completely.
Spoon in the custard into each shell and top them with berries.
Keep in refrigerator (minimum 30 minutes for the custard to set) until ready to serve.
