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Blueberry Spread - No Added Sugar / Tartinade de Bleuets


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June 2021

Fruit And Cream Keto Tart


Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 3 hours

Yield: 8 servings


For the Crust:

- 2 cups almond flour

- 5 tablespoons unsalted butter, melted

- ¼ cup powdered erythritol

- ½ teaspoon salt

For the Filling:

- 1 teaspoon gelatin

- 1 tablespoon water

- 6 egg yolks

- ¾ cup Sweet Like Sugar

- 1 cup unsweetened almond milk

- 1 cup heavy cream

- Pinch of salt

- 1 stick unsalted butter, cut into 1 tablespoon slices


For Garnish:

- ½ pint strawberries, green stems removed and sliced

- ½ pint blueberries

- ½ pint raspberries

- 2 kiwi, peeled and very thinly sliced

- 1 tablespoon Apricot Jam


Step 1: Preheat oven to 350°F

Step 2: In a large bowl, whisk together all of the ingredients for the tart.

Step 3: Firmly press the crust ingredients into a 9-inch tart pan, pushing the crust up the sides.

Step 4: Bake the crust until lightly browned around the edges, about 9 minutes.

Step 5: Place in the refrigerator to cool while you make the filling.

Step 6: In a small bowl, whisk together the gelatin and water. Set aside to bloom.

Step 7: In a medium bowl, whisk together the egg yolks and ¾ cup Sweet Like Sugar until they become lighter in color.

Step 8: In a medium saucepan, combine the almond milk, heavy cream, and salt.

Step 9: Place over a medium heat until bubbles begin to form around the edges of the pan.

Step 10: Whisk the hot cream mixture, a little at a time, into the egg yolk mixture.

Step 11: Return the cream and yolk mixture to the saucepan and place over a medium-low heat.

Step 12: Whisk the mixture constantly until it thickens slightly.

Step 13: Remove from the heat and whisk in the bloomed gelatin, followed by the butter and vanilla.

Step 14: Place the saucepan in an ice bath and stir the mixture until it cools to room temperature and thickens.

Step 15: Pour the cream mixture into the prepared crust and spread until smooth.

Step 16: Arrange the fruit on top of the cream.

Step 17: Place the Apricot Jam in a small heat-proof bowl and microwave for about 10 seconds or until melted.

Step 18: Using a pastry brush, brush the cut fruit with the Apricot Jam to prevent it from browning.

Step 19: Cover the tart and refrigerate until firm, about 2 hours.

Step 20: Cut and enjoy!