Cherry tartlets
Almond flour and egg make the crust more filling, while cherries add bright flavor, fiber, and anthocyanins. The small tartlet format helps keep dessert portions controlled on a low-carb diet.
Rinse cherries (250 g), remove the pits, and simmer them with allulose (60 g) over low heat for 15 minutes until the juice thickens slightly. Let the filling cool until warm.
Mix almond flour (120 g), egg (50 g), and diced cold butter (40 g). Quickly knead a soft dough, wrap it in film, and refrigerate for 30 minutes.
Press the dough into 6 small molds in a layer about 4 mm thick. Bake the tartlet shells at 180 degrees C for 10 minutes, then add the cherry filling and return them to the oven for another 15 minutes at 150 degrees C, until the edges turn golden.
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