Almond Flour Tart with Lemon Curd and Berries

Almond Flour Tart with Lemon Curd and Berries

Almond Flour Tart with Lemon Curd & Berries
Anett Velsberg
For the crust:  
Almond flour 1 1/2 cups
Coconut flour 1/3 cup
ISOPURE® Zero Carb Creamy Vanilla 1/4 cup
Powdered stevia or erythritol 1/4 cup
Salt Pinch
Melted refined coconut oil 2,5 tbsp
Egg, whisked 1
For the filling:  
Fresh lemon juice 1/2 cup
Powdered stevia or erythritol 1/2 cup
Corn starch 3,5 tbsp
Lemon zest 1 tbsp
Full-fat coconut milk 1 can (400 ml)
Pure vanilla extract 1 tsp
ISOPURE® Zero Carb Creamy Vanilla 2 scoop
Berries of choice, to serve 1/2 cup

Preheat oven to 350F/180C.

To make the crust, combine the almond flour, coconut flour, protein powder, powdered stevia and salt in a food processor. Pulse a couple times until the flours have combined. With the motor running, pour in the melted coconut oil and egg. Blend until the dough comes together - it should stick when pressed between two fingers.

Place the dough in a 9inch tart tin and press evenly on the bottom and up the sides. Prick the base a couple times with a fork, then bake in the oven for 13-15 minutes, until lightly golden. Remove from the oven and cool. Remove from the tart tin, place on a large plate or serving tra and set aside.

To make the filling, combine the lemon juice, stevia, corn starch, lemon zest, coconut milk and vanilla in a small saucepan. Whisk until mixed well. Place the saucepan on medium-high heat and cook, whisking constantly, for 5-7 minutes, until the curd is thick. Remove from heat and whisk in the protein powder. Cool the mixture for 10 minutes, then pour into the tart base. Place the tart in the fridge for at least 4 hours to set.

To serve, remove the tart from the fridge and top with with berries.

280 Cals
17g Fat
21g Carbs
11g Protein
Isopure® Zero/Low Carb