Tart (shortcrust pastry)

Egg yolk, Erythritol, Whey protein isolate, Butter, Water, Almond flour, Dry coconut milk, Xanthan gum, Cooking salt, Cream, Erythritol, Butter, Water, Whey protein isolate, Gelatin, Dry coconut milk, Vanilla

Let it stand: 30 min, Cooking: 5 min, Bake in the oven: 20 min, Let it stand: 30 min, Mix: 10 min, Blend with a blender: 5 min, Chill in the refrigerator: 3 h, Mix: 10 min, Knead the dough: 10 min, Chill in the refrigerator: 10 min, Cooking: 15 min, Bake: 25 min, Let it stand: 30 min, Chill in the refrigerator: 1 h, Cooking: 10 min, Chill in the refrigerator: 1 h

Soak the gelatin (6 g) in cold water (30 g) and let it swell for 30 minutes.

Evenly spread the dry coconut milk (5 g) on parchment paper.

Bake the coconut milk in the oven at 130 °C for 15–20 minutes until it turns a pronounced creamy-brown color.

Cool the baked milk at room temperature.

Combine the erythritol (50 g), vanillin (0.5 g), protein isolate (20 g), and baked coconut milk.

Pour in the hot cream (200 g) and blend the mixture with an immersion blender until smooth.

Add the swollen gelatin and mix thoroughly until completely dissolved.

Incorporate the butter (30 g) and blend again until smooth.

Cover the cream with plastic wrap directly. And cool at room temperature.

Place the cream in the refrigerator for 2–3 hours to stabilize.

Combine the erythritol (30 g), protein isolate (30 g), almond flour (15 g), dry coconut milk (5 g), xanthan gum (1 g), and salt (0.5 g).

Add the chilled butter (30 g) and rub the mixture until crumbly.

Add the cold yolk (34 g) and boiling water (30 g).

Quickly knead the dough and form a ball.

Place the dough in the refrigerator uncovered for 10 minutes.

Roll out the dough between two sheets of parchment into a circle with a diameter of 19–21 cm.

Transfer the dough along with the parchment to a cold baking sheet.

Place a metal ring with a diameter of 16–18 cm in the center of the dough.

Remove the excess dough from the edges.

Form the edges from the remaining dough.

Prick the bottom with a fork all over the surface.

Preheat the oven to 180 °C.

Bake the base for 20–25 minutes until golden brown and fully pulling away from the edges.

Completely cool the tart at room temperature.

Place the base in the refrigerator for 1 hour.

Whip the chilled cream with a mixer until soft and smooth.

Evenly spread the cream over the tart base.

Place the tart in the refrigerator uncovered until the cream is fully set.

Decorate the tart with berries or fruits as desired.