Almond Coconut Tartlets with Sugar-Free Strawberry Jam and Cream

Almond flour, Butter, Egg yolk, Coconut flour, Erythritol, Baking powder without starch, Table salt, Strawberry, Erythritol, Lemon, Cream cheese, Cream 35% fat, Butter, Erythritol, Vanilla, Butter, Erythritol

Bake in the oven: 15 min. Blend with a blender: 10 min. Mix: 5 min. Whisk with a mixer: 5 min. Knead the dough: 5 min. Boil: 5 min. To boil: 5 min. Cool down: 30 min.

Preparing the tartlets

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.

Preparing the jam

Preparing the cream

Additional butter layer

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.