Low-Carb Raspberry Curd Heart Tarts

4.6 stars, average of 47 ratings

Low-Carb Raspberry Curd Heart TartsPin recipeFollow us 123.7k

These healthy tarts are great for Mother's and Valentine's Day or simply when you want to surprise your loved one with a healthy treat. While looking for an inspiration, I found this deliciously looking recipe from Tutti Dolci and I instantly knew I had to make a healthier, gluten and sugar free alternative. This recipe requires some effort but it's not as difficult as it may seem.

For the base, I used coconut flour which is the healthiest low-carb flour substitute. It contains the most stable fats and it's very low in carbs while high in fibre - perfect for the ketogenic diet!

I used paleo-friendly arrowroot powder to thicken the raspberry curd. Arrowroot has more carbs than other thickeners. You can use xanthan gum instead of arrowroot to reduce the net carbs content to 5.7 grams per tart (1/2 tsp xanthan gum instead of 1 tbsp arrowroot powder). Keep in mind that xanthan gum is not considered paleo-friendly.

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Hands-on Overall

Nutritional values (per tart)

Net carbs6.6 grams
Protein7 grams
Fat14.3 grams
Calories214 kcal

Calories from carbs 14%, protein 15%, fat 71%

Total carbs12.4 gramsFiber5.8 gramsSugars4.3 gramsSaturated fat9.8 gramsSodium42 mg(2% RDA)Magnesium23 mg(6% RDA)Potassium171 mg(9% EMR)

Ingredients (makes 8 mini tarts)

Base / crust:
Raspberry curd:
Topping:
  • 1 cup fresh raspberries (120 g/ 4.3 oz)
  • Optional: lemon zest for garnish

Instructions

  1. Start by preparing the curd. Place 2 cups of the raspberries into a pan. Low-Carb Raspberry Curd Heart Tarts
  2. Add the lemon juice and zest, Erythritol, stevia and water. Bring to boil, reduce the heat and simmer for about 5 minutes. Low-Carb Raspberry Curd Heart Tarts
  3. Take off the heat and blend in a food processor or use a hand blender. Low-Carb Raspberry Curd Heart Tarts
  4. Place the mixture into a fine-mesh sieve and push through using a spoon. Discard the seeds and place the smooth raspberry mixture back in the pan. Low-Carb Raspberry Curd Heart Tarts
  5. Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries.
    Note: You can use the remaining egg whites for making my Healthy Low-Carb Marshmallows. Low-Carb Raspberry Curd Heart Tarts
  6. Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times. When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth. Low-Carb Raspberry Curd Heart Tarts
  7. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 1 1/2 - 2 hours. Low-Carb Raspberry Curd Heart Tarts
  8. Meanwhile, prepare the tart base. Preheat the oven to 175 °C/ 350 °F. Crack the eggs into a bowl and whisk with melted (not hot) coconut oil and vanilla extract or vanilla bean seeds. Leave some coconut oil aside for greasing the tart pans or use coconut oil spray. Low-Carb Raspberry Curd Heart Tarts
  9. Add Erythritol and mix in well.
    Low-Carb Raspberry Curd Heart Tarts
  10. Add sifted coconut flour and process until the batter is thick. The coconut flour will absorb all of the moisture.
    Low-Carb Raspberry Curd Heart Tarts
  11. Divide the batter into equal part and press it in the greased non-stick tart pans and up the sides to create a "bowl" shape. Place the tarts on a baking sheet and transfer into the preheated oven. Bake for about 10 minutes and keep an eye on the tarts, as the coconut flour may easily get burnt.
    Note: I used 8 mini heart-shaped 10 cm (4 inch) tarts with removable bottom. Alternatively, you can use any silicon pans which work equally well. If you use other types of pans, the crust may get stuck to the bottom. Low-Carb Raspberry Curd Heart Tarts
  12. When done, remove from the oven and let them cool down. Carefully remove the tart base using a sharp knife to lift them up if needed. Low-Carb Raspberry Curd Heart Tarts
  13. Take the curd from the fridge and remove the plastic wrap.
    Low-Carb Raspberry Curd Heart Tarts
  14. Spoon the curd on top of each crust. Low-Carb Raspberry Curd Heart Tarts
  15. Top with fresh strawberries and lemon zest. Enjoy! Low-Carb Raspberry Curd Heart Tarts

Ingredient nutritional breakdown (per tart)

Net carbsProteinFatCalories
Coconut flour, organic
1.6 g2.6 g2.3 g55 kcal
Eggs, free-range or organic
0.2 g3.1 g2.4 g36 kcal
Erythritol (natural low-carb sweetener)
1 g0 g0 g4 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g3 kcal
Raspberries, fresh
2.5 g0.6 g0.3 g24 kcal
Lemon (juice), fresh
0.2 g0 g0 g1 kcal
Lemon zest (peel), fresh
0 g0 g0 g0 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Arrowroot powder, thickening agent
1 g0 g0 g4 kcal
Egg yolk, fresh
0.2 g0.7 g1.1 g14 kcal
Butter, unsalted, grass-fed
0 g0 g1.4 g13 kcal
Water, still
0 g0 g0 g0 kcal
Total per tart
6.6 g7 g14.3 g214 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (12)

Hello Martina,
I am very happy to have many of your books and discover each week in my mailbox each of your delicious recipes that I enjoy to concoct.
I am strict keto (20g) and I have a question about flour arrowroot powder.
On another site we give a version of a ketobread but they use 1 cup of arrowroot powder with other additions of flour such as almond (1 cup) and coconut (1/3 cup)
I'm a little puzzled because it contains 28g of carbohydrates, 1g of fiber only for a portion of 1/4 cup in arrowroot powder. So imagine for 1 cup ....
After doing several research on the internet, we never suggest using it in keto or very rarely .. like here in yours.
This flour seems to be more paleo friendly than keto. So could I replace 1 cup by how much xanthan gum? Or other suggestion?
Thank you for your help and a thousand thanks for your great work💖👏👌

Reply

Kristyne , thank you for your kind words and support!
When it comes to arrowroot, it's best to avoid it if your limit is just 20 g carbs - it is quite starchy. If you want to avoid it you can use an extra egg yolk (that will help thicken the curd), or use a teaspoon of gelatine bloomed in 1-2 tablespoons of cold water, then added to the hot curd in step 6. I hope this helps!

Reply

Dear Martina,
What a beautiful recipe! Can't wait to try! One question: do you need baking beans or something else that is heavy to hold down the dough/prevent the dough from rising while baking?

Reply

Thank you Sarah! You can use baking beans - they always help. I didn't have them when I made this recipe but I've been using them since then just to make sure the crusts stay flat.

Reply

This look so delicious! 😄 I was wondering which coconut flour you use and if you could link to it? I have a fat reduced coconut flour and don't think that would work here as it would probably need more fluid?

Reply

Hi Rita, I think mine also has some fat removed, otherwise it won't be so "powdery". I think that's how they make it. It does absorb a lot of fluid but it works 😊 I get this one from Amazon: www.amazon.co.uk/.../ref=oh_details_o09_s00_i01Filter.

Reply

Beautiful! I'd almost feel sorry to eat it 😊

Reply

Oh trust me you wouldn't 😊

Reply

Love it! Do you think it would work with strawberries? They are now in season and I'd like to try them instead of raspberries 😊

Reply

Thank you! It will - I tried both but preferred the raspberry one. Also, you won't need to add the arrowroot powder if you use strawberries.

Reply

This looks fantastic Martina! Well done, it looks really good and I will do my best to make it for Mother's Day. I hope I can succeed. It is actually quite easy, my only worry is that I may fail with the curd.

Reply

Thank you Anne, I'm sure you will! It's quite easy, just make sure to incorporate the egg yolks well before you heat the mixture up and keep stirring 😊

Reply