Lemon Mascarpone Tart – Keto, Low Carb, Sugar & Gluten Free

Preparation

To make the tart crust

Preheat oven to 350F.

Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.

Place the dough in a non-stick tart pan and press out, going up the sides.

Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.

Bake for 15 minutes, then allow to cool at room temperature.

To make the filling

Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor.  Mix until smooth and creamy.  If mixture is too thick, add the remaining heavy cream.

Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set.

Top with powdered sugar or whipped cream.  Enjoy!

Makes 8 Servings

Macros: Fat 24 grams – Protein 9 grams – Carbs (net) 3 grams

PRINT

Lemon Mascarpone Tart - Keto, Low Carb, Sugar & Gluten Free

Prep Time

10 mins

Cook Time

15 mins

Chill in Fridge

1 hr

Total Time

25 mins

 

This tart is lemony, creamy and oh so easy to make!  In my last recipe, I made lemon curd, which you can use 3/4 cup of in this recipe.  Great for a special occasion or even when you are craving something sweet.  You can top the tart with powdered sugar or whipped cream, or nothing at all!  Either way, it's just delicious!

Course: Dessert

Servings: 8

Ingredients

For the Tart Crust

• 2 cups super fine almond flour
• 1/4 cup grass-fed unsalted butter, melted
• 1 whole egg
• 1/4 cup swerve confectioners (or powdered erythritol)
• 1 teaspoon vanilla extract

For the Filling

• 3/4 cup lemon curd (see my recipe)
• 6 ounces mascarpone cheese, softened
• 1/4 cup swerve confectioners
• 2-3 tablespoons heavy cream

Preparation

To make the tart crust

1. Preheat oven to 350F.

2. Add the almond flour, butter, egg, swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.  

3. Place the dough in a non-stick tart pan and press out, going up the sides.  Prick the dough with a fork and cover with parchment paper and either pie weights or dried beans.

4. Bake for 15 minutes, then allow to cool at room temperature.

To make the filling

1. Add the lemon curd, mascarpone, swerve confectioners and most of the heavy cream in the bowl of a food processor.  Mix until smooth and creamy.  If mixture is too thick, add the remaining heavy cream.
2. Pour into the cooled tart crust and chill in the fridge for at least 1-2 hours or until set.
3. Top with powdered sugar or whipped cream.  Enjoy!