Almond Coconut Tartlets with Sugar-Free Strawberry Jam and Cream
Crisp almond and coconut tartlet shells provide fiber and fats, while sugar-free strawberry jam and cream cheese add berry flavor and some protein. Their small size makes them easy to serve with tea or coffee.
Mix almond flour (100 g), coconut flour (25 g), erythritol (12,5 g), starch-free baking powder (2.5 g), and salt (1 g). Add egg yolks (54 g) and melted butter (60 g), knead a soft dough, and divide it into equal portions. The total amount of erythritol for this recipe is 50 g.
Press the dough into small molds to form tartlet shells. Bake at 200°C for about 15 minutes until golden, then cool completely.
For the jam, blend strawberries (100 g) with erythritol (12,5 g) and lemon juice (5 g), bring to a boil, and cook for 5 minutes. Cool.
For the cream, whip 35% cream (100 g), cream cheese (150 g), soft butter (70 g), vanilla (1 g), and erythritol (12,5 g). Fill the tartlets with jam and cream, then chill for 30 minutes.
For an extra butter layer, whip butter (50 g) with erythritol (12,5 g) and a pinch of vanilla, but this layer is optional.
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