Black Currant Tarts
Black currant brings a bright tart taste and antioxidants, while the almond base adds more fat and satiety. These tarts work well as a low-carb berry dessert with a clean ingredient list.
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Inventory: Oven
351
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Berry filling
Combine black currant (240 g) with erythritol (30 g) and simmer for 10 minutes until thick and glossy. Let the filling cool so it becomes denser.
Base
Rub almond flour (110 g) with very cold butter (40 g), then add egg white (30 g) and erythritol (10 g). Knead the dough, press it into 4 molds of 10 cm, and bake for 10 minutes at 180 degrees C.
Fill the tart shells with the berry jam and bake for 30 more minutes at 180 degrees C, preferably with bottom heat only. Cool completely before serving.
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