Low-Carb No Bake Lemon Posset Tart

Step 1Prepare the lemon filling. Zest and then juice the lemons. Sprinkle the gelatine in a small bowl filled with 4 tablespoons of water.

Step 2Place the cream, lemon zest and sweetener (Allulose or Erythritol) in a saucepan. Gently heat up until it starts to simmer and the sweetener and the bloomed gelatine and stir until dissolved. Remove from the heat and set aside. Cover with a lid and let it infuse for 10 to 15 minutes.

Step 3Pour the lemon infused cream through a fine mesh sieve to remove the lemon zest and discard the zest. Stir in the lemon juice and set aside to cool down to room temperature.

Step 4Meanwhile, prepare the crust. Place the almonds, butter, powdered sweetener (Allulose or Erythritol), vanilla powder (or vanilla extract) and salt into a food processor.
Note: If you have time, use activated nuts as they are easier to digest. Here's how to activate almonds.

Step 5Process until you get a sand-like texture.

Step 6Transfer the dough into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.

Step 7Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 ¹/₂ inch) edge to hold the filling. Place in the freezer for 15 to 20 minutes for the crust to set.

Step 8Pour in the cooled lemon cream and carefully place in the fridge until fully set, for 3 to 4 hours.

Step 9Once the lemon cream has set, decorate the tart with fresh halved strawberries, raspberries and optionally some fresh mint leaves.

Step 10Optionally, dust with some powdered low-carb sweetener and slice to serve.

Step 11To store, refrigerate for up to 5 days.
Note: Although the nutrition facts are calculated with 10 servings, this recipe makes 8 to 12 servings, depending on the size of the slice.