Low Carb Tarte aux Fraises

Indulge in the elegance of a French patisserie with this *Low Carb Tarte aux Fraises*, a guilt-free version of the classic strawberry tart. Featuring a buttery almond and coconut flour crust, this dessert seamlessly blends low-carb living with luxurious flavors. The creamy, sugar-free vanilla bean pastry cream provides a rich and velvety base, while fresh, juicy strawberries crown the tart in a stunning, bakery-worthy presentation. A hint of optional sugar-free strawberry jam adds a beautiful glaze for that show-stopping finish. Quick to prepare and perfect for any occasion, this gluten-free and keto-friendly recipe ensures you can enjoy a timeless dessert without derailing your healthy lifestyle.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 30 grams Coconut flour
• 50 grams Low-carb sweetener (e.g., erythritol or monk fruit)
• 60 grams Unsalted butter, melted
• 1 large Egg
• 1 teaspoon Vanilla extract
• 240 milliliters Heavy cream
• 120 milliliters Unsweetened almond milk
• 3 large Egg yolks
• 40 grams Sugar-free powdered sweetener
• 0.5 teaspoon Xanthan gum
• 1 teaspoon Vanilla bean paste (or 1 vanilla bean)
• 300 grams Fresh strawberries, hulled and halved
• 2 tablespoons Sugar-free strawberry jam (optional)

Directions

Step 1

Preheat your oven to 180°C (350°F). Grease a tart pan with removable bottom lightly with butter or oil.

Step 2

In a bowl, combine almond flour, coconut flour, and low-carb sweetener. Mix well.

Step 3

Add melted butter, 1 egg, and vanilla extract to the bowl. Stir until the mixture forms a dough.

Step 4

Press the dough evenly into the greased tart pan to form the crust. Use the back of a spoon to smooth out any uneven spots.

Step 5

Poke a few holes in the crust with a fork to prevent bubbling. Bake the crust at 180°C (350°F) for 8–10 minutes, or until lightly golden. Let it cool completely.

Step 6

To make the pastry cream, heat heavy cream and almond milk in a saucepan over medium heat until it just begins to simmer. Remove from heat.

Step 7

In a mixing bowl, whisk the egg yolks, sugar-free powdered sweetener, and xanthan gum until well combined.

Step 8

Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 9

Transfer the mixture back into the saucepan. Cook over low to medium heat, whisking constantly, until the mixture thickens to a custard-like consistency.

Step 10

Remove from heat and stir in vanilla bean paste. Let the pastry cream cool, then place a piece of cling film directly on the surface to prevent a skin from forming. Refrigerate until completely chilled.

Step 11

Once the crust and pastry cream have cooled, spread the pastry cream evenly over the crust.

Step 12

Arrange the halved strawberries decoratively on top of the pastry cream, starting from the center and working outward in concentric circles.

Step 13

If using, gently warm sugar-free strawberry jam and brush it over the strawberries for a shiny glaze.

Step 14

Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!

Nutrition Facts

Serving size	(1111.2g)

Amount per serving	% Daily Value*
Calories	2462.2

Total Fat 216.7g	0%
Saturated Fat 94.0g	0%
Polyunsaturated Fat 2.3g
Cholesterol 1144.0mg	0%
Sodium 346.8mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 32.8g	0%
Total Sugars 25.4g
Protein 49.3g	0%

Vitamin D 153.2IU	0%
Calcium 640.5mg	0%
Iron 9.8mg	0%
Potassium 870.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.0%

Protein: 7.4%

Carbs: 19.7%