Low-Carb Cranberry Curd Tarts

Step 1Prepare the Low-Carb Cranberry Curd. Make sure the curd is chilled before using ad topping.

Step 2To prepare the pie crust, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place the almond flour, flax meal and a pinch of salt into a bowl and mix to combine. (Note: You could use an equivalent amount of ground sunflower seeds for a nut-free option.) Add softened butter (or ghee or coconut oil) and egg.

Step 3Use a spoon or your hand to mix until thick dough is formed. Place the dough between two pieces of cling film and roll using a rolling pin. Transfer the dough (without the cling film) into a 9-inch (23 cm) tart pan, or into 8 individual 4-inch (10 cm) pans.

Step 4Bake for 8 to 10 minutes, until lightly browned and crisped up.

Step 5Remove the pie crusts from the oven and let it cool down completely before adding the topping.

Step 6Spoon the cranberry curd filling into each of the tartlets (about ¹/₄ cup per each tart).

Step 7In a bowl, whip the cream (or coconut cream) until fluffy. Use a spoon to add a dollop of the whipped cream on top of each of the tarts.

Step 8Place in the fridge for an hour.

Step 9Optionally sprinkle with cinnamon and serve.

Step 10Store in the fridge for up to 5 days.