Berry Tart
Raspberries give this tart fiber and a vivid berry flavor, while cream and eggs make the filling denser and more satisfying without sugar. Coconut flour and almond flour help create a gluten-free base, and psyllium keeps the texture moist and stable. After an overnight chill, the tart slices more neatly and tastes more balanced.
For the base, mix eggs (100 g), 30% sour cream (80 g), egg white (66 g), melted butter (20 g), erythritol (20 g), and vanilla (1 g). Add coconut flour (65 g), almond flour (25 g), and psyllium (8 g), quickly form a soft dough, and chill it for 40 minutes.
Press the chilled dough into a tart pan, shaping the bottom and sides, and bake the shell at 180°C for about 25 minutes until lightly golden. Let the shell cool slightly.
For the filling, whisk 35% cream (300 g) with eggs (100 g), erythritol (55 g), and coconut flour (20 g) until smooth. Gently fold in raspberries (120 g), pour the filling into the prepared shell, and bake the tart at 180°C for about 30 more minutes until the center is almost fully set.
Cool the tart completely at room temperature, then chill it for at least 12 hours. Serve well chilled so the filling keeps a clean slice.
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