Sugar-Free Tarte aux Fraises

Indulge in the elegance of a classic French dessert with a guilt-free twist in this Sugar-Free Tarte aux Fraises recipe. Featuring a buttery almond and coconut flour crust, this low-carb tart is paired with a creamy mascarpone filling sweetened with powdered erythritol, making it perfect for anyone seeking a refined, sugar-free treat. Topped with luscious fresh strawberries and a glossy, no-sugar-added fruit jam glaze, this dessert is as visually stunning as it is delicious. With a prep time of just 45 minutes and easy-to-follow steps, this tart strikes the perfect balance between sophistication and simplicity. Serve chilled for a refreshing and satisfying end to any meal, and enjoy the delicate harmony of flavors in every bite.

Nutriscore Rating: 60/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 100 grams Unsalted butter (cold, diced)
• 1 large Egg yolk
• 30 milliliters Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 250 grams Mascarpone cheese
• 100 milliliters Heavy cream
• 2 tablespoons Powdered erythritol
• 500 grams Fresh strawberries (hulled and halved)
• 2 tablespoons No-sugar-added fruit jam (strawberry or apricot)
• 1 teaspoon Water

Directions

Step 1

Preheat your oven to 180°C (356°F). Grease a 9-inch tart pan with a removable bottom.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, and salt. Add the cold, diced butter and use your hands or a pastry cutter to work it into the flours until the mixture resembles coarse crumbs.

Step 3

Add the egg yolk, almond milk, and vanilla extract to the flour mixture. Stir until a dough forms. If the dough feels too dry, add an extra teaspoon of almond milk.

Step 4

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for 15-20 minutes.

Step 5

Roll the chilled dough out between two sheets of parchment paper until it's large enough to fit into the tart pan. Press the dough into the pan, trimming any excess from the edges.

Step 6

Prick the base of the dough with a fork to prevent puffing during baking. Place a sheet of parchment paper on top of the crust and fill with pie weights or dried beans.

Step 7

Bake the crust for 10 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the edges are lightly golden. Let the crust cool completely.

Step 8

In a mixing bowl, beat the mascarpone cheese, heavy cream, and powdered erythritol with an electric mixer until smooth and slightly thickened.

Step 9

Spread the mascarpone filling evenly over the cooled tart crust.

Step 10

Arrange the halved strawberries in concentric circles on top of the filling, starting from the edges and working inward.

Step 11

In a small saucepan, warm the no-sugar-added fruit jam with the teaspoon of water over low heat until it becomes a glaze. Brush the glaze lightly over the strawberries for a shiny finish.

Step 12

Refrigerate the tart for at least 30 minutes before serving to allow the flavors to meld and the filling to set. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1242.6g)

Amount per serving	% Daily Value*
Calories	3358.6

Total Fat 308.2g	0%
Saturated Fat 154.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 863.4mg	0%
Sodium 727.3mg	0%
Total Carbohydrate 128.9g	0%
Dietary Fiber 38.3g	0%
Total Sugars 37.8g
Protein 55.4g	0%

Vitamin D 93.6IU	0%
Calcium 865.7mg	0%
Iron 9.7mg	0%
Potassium 1212.3mg	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: 79.0%

Protein: 6.3%

Carbs: 14.7%