Lemon Mascarpone Tart - Keto, Low Carb, Sugar & Gluten Free
Homemade lemon curd and mascarpone cheese, make this tart smooth, creamy and so decadent!
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 9" 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!
Calories: 369kcal | Carbohydrates: 6g | Protein: 9g | Fat: 24g | Saturated Fat: 13g | Fiber: 3g | Sugar: 1g