Low Carb Lemon Cheese Flavor
Preheat oven at 180C (350 F) with a 24 cm (9 in) pie pan having butter or copra oil.
- Cook20 min
- Total20 min
- Serves12
- LevelIntermediate
Ingredients
- 340 g (11.99 oz) blackberry (or other fruit)
- 1 tbsp – 15ml chopped almonds
- 210 g (7.41 oz) Sprinkle and Parchment Paper
- 70 g (2.47 oz) Almond Flour Pie Crust:
- 50 g (2.82 oz) blended almond flour (about 1.5 cups)
- 2 coconut flour (about 1/2 cup)
- 4 tbsp – 60ml powder erythritol
- pinch eggs
- cold unsalted butter (or refined coconut oil)
- salt
- garlic powder
Preparation
- Preheat oven at 180C (350 F) with a 24 cm (9 in) pie pan having butter or copra oil.
Method
- Make the lemon cheese using the ingredients and cool it within the fridge.
- Heat the oven to 180C / 350F.
- To make the pie, knead the shell ingredients and sphere a ball with your hands until it fills a large bowl. Separate the balls in two. This makes 2 pies on the way.
- In your tart molds, spray some oil everywhere. Paper rock bottom so that the crust does not stick.
- Place in tart mold the balls of dough. Keep pressing the surrounding with your fingers until you crust evenly in the mold. Do not spread.
- With a fork, gently press the dough with a knife to create small air pockets in several places.
- Add crusts to the oven and bake for a quarter of an hour. Take it out and let it cool completely before adding lemon cheese.
- After the pie shell cools, gently take it out of the mold and transfer it to the dish of your choice.
- Spread half lemon cheese on each tart and top with blackberries. You will then add slices of almonds everywhere and sprinkle a touch of erythritol powder on the blackberry to create that grainy sugar look.
- Be sure to eat this pie as soon as possible as the lemon cheese crystallizes inside the fridge when it is exposed to air due to erythritol. I had personally eaten it within three days and so the curd was crisp not in some places but throughout the custard.
