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Blackberry & Lemon Mini Tarts (Low-carb, Paleo)

|Blackberry & Lemon Mini Tarts (Low-carb, Paleo)

It's the beginning of September and the berry season is not over yet. Where I live in the UK, blackberries grow everywhere and I often freeze them to keep them fresh. I've been making all sorts of desserts with berries and even savoury meals such as Blackberry BBQ Sauce which is absolutely delicious with any grilled meat.

Now, something about this recipe: I've made the Blackberry & Lemon Mini Tarts twice. In the first batch, I used heavy cream. I know many of you avoid dairy so I decided to use coconut milk for the second batch. Both of them work great! Finally, in my attempt to make this recipe vegan-friendly, I've also tried an egg-free version but the crust ended up too crumbly.

I also prefer using no sweetener in the crust, as the topping is already quite sweet but you can use a few drops of stevia or 2-3 tablespoons of Erythritol if you prefer a sweeter taste.

This recipe is high in fat (83%) and, therefore, suitable for the fat fast!

Preparation time

Hands-on
Overall

Nutritional values (per serving):

2.8 grams 3.1 grams 4.4 grams 16.2 grams 6.7 grams 178 calories
Total Carbs5.9grams
Fiber3.1grams
Net Carbs2.8grams
Protein4.4grams
Fat16.2grams
of which Saturated6.7grams
Energy (calories)178kcal
Magnesium35mg (9% RDA)
Potassium154mg (8% EMR)

Macronutrient ratio: Calories from carbs (6.4%), protein (10%), fat (83.6%)

Ingredients (makes 10 servings):

Crust:
Filling:
Topping:
  • 1 cup blackberries, fresh or frozen (144g / 5.1 oz)

Note: If you don't like the taste of canned coconut milk, try Aroy-D coconut milk - it's free of guar gum and tastes delicious. The only drawback is that it doesn't "cream" in the fridge like canned coconut milk does. However, "creaming" is not needed in this recipe. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Start by preparing the topping. Pour the coconut milk (or cream) into a sauce pan. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  2. Finely zest the lemon. Make sure you use organic, unwaxed lemons. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  3. Add the lemon zest, lemon juice... |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  4. ... Erythritol (or Swerve) and stevia. Mix well and bring to a boil. Take off the heat. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  5. Mix the gelatine (or agar powder) with 2-3 tbsp water and add to the coconut milk. Mix until dissolved. Set aside to cool down & thicken.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  6. Place in the fridge if needed. The topping should resemble yogurt before adding on top of the crust - not too runny and not too stiff. You will need to mix it with a spoon before adding on the crust. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
    When I made these tarts for the very first time, I ended up with a cup of leftover topping. It was just like lemon panna cotta, so I just added some blackberries and an unexpected dessert was ready! I have adjusted the amounts so it's just right.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  7. Meanwhile, preheat the oven to 200 C / 400 F. Place the macadamia nuts in a blender. Pulse until smooth or roughly chopped - it depends on what consistency you prefer. When done, transfer into a mixing bowl. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  8. Place the desiccated coconut into the blender and pulse again. You don't need to get a completely smooth consistency.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  9. Place the nut & coconut mixture into a bowl and add the egg.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  10. Process until well combined.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  11. Place the batter into small muffin molds lined with paper cups or use silicon molds. You will need to distribute the batter evenly (I used 1 ½ - 2 tbsp per piece). Do not make the same mistake as I did. If you press the batter directly into the molds (that are not made from silicon), the crust will be very difficult to remove. I had to use a knife to release the tart crust from the edges and twist each one of them. Avoid all this trouble by using silicon molds or paper cups. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  12. Press the batter into the molds and transfer into the oven for just 5-7 minutes. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  13. When done, remove from the oven and set aside.
    |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  14. When the topping is ready, spoon equal amounts of it on top of each tart. |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  15. Add 3 blackberries on each one of them and place in the fridge until set (30-60 minutes). |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)
  16. Enjoy! |Blackberry & Lemon Mini Tarts (Low-carb, Paleo)

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (18)

I love short cuts!  How about folding some of your wonderful lemon curd into whipped coconut cream to make the filling?

Reply

Yes, these are perfect with lemon curd! Or as you suggested, a combination of lemon curd + creamed coconut milk Smile

Reply

Martina, I made these tarts yesterday and they are delicious.  Can they be frozen? I am not sure how to keep them fresh.
Thank you for all your recipes.  
Christine

Reply

Thank you Christine! Sorry for the late reply - it takes time to go through all the lovely comments Smile I wouldn't freeze it. I think that if you can't eat them within ~5 days, use just half of the crusts at a time. Make only half of the filling and keep the other half of the crusts for another use.

Reply

Hi dear Martina, your page is really great! I tried already some recipes of you and I like them very well!! Especially ice-cream and and pies are my favorities. I have also downloaded the App! Thanks a lot for sharing with recipes! Kind Regards Shanna

Reply

Thank you so much for you kind words Shanna! I hope you like the app Smile

Reply

Are the macademia nuts raw or roasted? Thanks!

Reply

Hi Melinda, I used raw but I think you can use roasted too Smile

Reply

Ohhh blackberries are my favourite berries, have to give ita try! Would almonds instead of macadamia nuts work?

Reply

Yes, they would! You may need to add more moisture (fat or water) to process the batter because. Macadamia nuts are very high in fats while almonds may be a bit too dry.

Reply

I haven't used any sweetener in the crust either and I love the lemon topping Smile

Reply

Thank you Kim! I prefer no sweetener in the crust too.

Reply

Beautiful photos, and easy-to-follow instructions. Thank you!

Reply

Thank you Linda! Smile

Reply

I think I'm going to try it with coconut milk. I'm not dairy intolerant (at least I hope I'm not!) but I love a aroy-d ever since I started using it in my coffee .... thanks to you!

Reply

Thank you Jill! Aroy-D is the best coconut milk I've tried Smile

Reply

you must have been sent from Heaven!! Made your coconut fat bombs last time and now I gotta try these! Smile

Reply

Thanks Karen!

Reply

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