Tartlets with Lemon Curd and Cream Cheese
The almond crust and cream cheese provide protein and fats, while lemon curd adds a distinct tang. Erythritol keeps the dessert lower in carbohydrates than a sugar-based version. Serve the dish immediately, while its aroma and texture are at their most pronounced.
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Inventory: Mixer
1 kg 52 gram
Servings: 6 (1 serving ≈ 87 gram)
Digestion time: 4 hour
Complete protein: ✔
Beat butter (60 g) with erythritol (30 g), then add egg (50 g), lemon juice and zest (30 g), cream cheese (70 g), and almond flour (100 g). Mix until smooth.
Divide the dough among six greased molds and bake at 180°C for 15 minutes, then at 150°C for another 5–7 minutes.
Cool the tartlets and fill them with lemon curd (180 g).
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