Low-Carb Raspberry Curd Heart Tarts

Step 1Start by preparing the curd. Place 2 cups of the raspberries into a pan.

Step 2Add the lemon juice and zest, Erythritol, stevia and water. Bring to boil, reduce the heat and simmer for about 5 minutes.

Step 3Take off the heat and blend in a food processor or use a hand blender.

Step 4Place 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.

Step 5Meanwhile, 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.)

Step 6Add 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.

Step 7Transfer 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.

Step 8Meanwhile, prepare the tart base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). 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.

Step 9Add Erythritol and mix in well.

Step 10Add sifted coconut flour and process until the batter is thick. The coconut flour will absorb all of the moisture.

Step 11Divide 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.

Step 12When 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.

Step 13Take the curd from the fridge and remove the plastic wrap.

Step 14Spoon the curd on top of each crust.

Step 15Top with fresh strawberries and lemon zest. Serve immediately or store covered in the fridge for up to 5 days.