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Keto Raspberry Tart [Egg-free, Dairy-free]

There is something about a tart that simply oozes sophistication, and our Keto raspberry tart is no exception. This tart follows the tradition of fine European pastry, without all those pesky carbs. Plus, it’s dairy and egg free! Tart fresh raspberries sit on a blanket of smooth cashew cream filling all enclosed by a tender and crisp low-carb pie crust. Make it for a special occasion, your family and friends won’t believe that it’s Keto, or that it came from your kitchen! So, bring the bakery home and say no to sugar and carbs. It’s time to take back the tart!

A Short History of the Fruit Tart

Tarts are believed to have originated in the Middle Ages in Europe. The very first tarts were savory, with meat fillings but as time went on, the sweet tart was an invention, typically made with some mixture of custard and fruit.

The word tart is sometimes confused with pie. This is understandable because for many years the words were considered interchangeable. In modern English, a tart generally refers to a shallow pastry shell often filled with some sort of custard, sweet or savory, or fruit, or both. Tarts are almost always open-topped, with no pastry covering, though some tarts may have a lattice top. In contrast, pie has a deeper crust, more filling, and often have a top crust, but not always.

Making it Keto: Fruit Tart Edition!

What does it take to make a Keto-Friendly fruit tart? Read on to find out!

• Fruit – This depends on the type of fruit in the original tart recipe. In the case of a berry tart, no changes are needed. However, other popular fruits used to top tarts, such as kiwi or cooked apples and pears, are not suitable.
• Filling – Custard is not naturally Keto-friendly, especially if you choose to avoid dairy. Our recipe uses a rich cashew cream filling that is stabilized with gelatin. This has the added bonus of being both dairy and egg free, as well as sugar-free.
• Crust – Regular pie crust, especially store-bought pie crust, is definitely not Keto-friendly. Luckily, we have an easy Keto pie crust recipe that only uses four ingredients.

More Low-Carb Desserts to Serve on Special Occasions

Just because you are following a Keto diet, doesn’t mean you can’t enjoy fancy desserts. Read on for suggestions of the perfect ending to any special occasion meal, that won’t knock you out of Ketosis.

• Thick and Creamy Keto Chocolate Mousse
• Keto Sundae Brownie with Vanilla Ice Cream
• Dairy-Free Keto Chocolate Cheesecake

Or check out more Keto desserts here!

Keto Raspberry Tart [Egg-free, Dairy-free]

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• Author: Louise Hendon
• Prep Time: 2 hours 30 minutes
• Cook Time: 2 hours
• Total Time: 4 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Cuisine: American

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Description

Tangy and sweet, this raspberry tart is to die for!

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Ingredients

For the crust –
Keto pie crust recipe

For the cashew cream layer –

• 5 oz (140 g) raw unsalted cashew nuts, soaked overnight in water
• 1 teaspoon (5 ml) vanilla extract
• 1/3 cup (80 ml) unsweetened almond milk
• 2 Tablespoons erythritol
• 1 Tablespoon (6 g) gelatin

For the tart topping –

• 40 raspberries
• powdered erythritol, to dust

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Instructions

1. Place the cashew nuts into a bowl and cover with room temperature water. Leave to soak overnight.
2. For the tart crust, preheat oven to 350 F (175 C).
3. Mix together all the crust ingredients to form a dough. Press the dough into a greased tart case. Bake for 10-12 min until slightly browned. Remove and allow to cool.
4. Drain the cashew nuts, reserving 1/3 cup of the water and place the soaked nuts and the 1/3 cup reserved water into a food processor. Blend well, stopping to scrape down the sides of the bowl regularly. Add the almond milk and erythritol and continue to blend the mixture until completely smooth. Set aside.
5. In the meantime, make a gelatin egg by sprinkling the gelatin powder over one tablespoon of warm water in a small bowl. Once dissolved, whisk in another tablespoon very hot water and mix well. Add the hot gelatin mixture to the cashew nut mix and blend well to combine. Pour the cashew nut mixture into the cooled tart crust and place in the fridge for 2 hours to set.
6. Before serving, arrange the raspberries onto the tart and dust with powdered erythritol.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 5 g

Nutrition

• Calories: 115
• Sugar: 2 g
• Fat: 8 g
• Carbohydrates: 9 g
• Fiber: 4 g
• Protein: 4 g