Keto Tarts With Berries & Mascarpone Cream

For the keto tart crust:

1. Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.

2. In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.

3.  Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.

For the Mascarpone cream:

1. For the mascarpone whipped cream – beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.

2.  Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a lot of attention is the key here! Beat in the lemon zest and vanilla extract.

To assemble:

1. Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.

RECIPE NOTES