Keto Strawberry tart is a beautiful springtime project! It never felt better ketonising something that belongs to spring baking universe than this year! Yes, things are bad on the planet, but the spring is still here! If your area smells like it, it’s time to search for organic strawberries in farmers markets! Maybe even in your own garden if you are one of the blessed ones and have a garden!
Keto Strawberry tart – a kind of remedy
It makes sense, Keto strawberry tart is a remedy for the soul, but the body will not hate it! On the contrary, just a taste of vanilla-lemon custard, topped with juicy strawberries and gelatine will bring your childhood memories back.
There’s something about tarts that every foodie loves! It’s the process of creation and the clash of crunchy crust and soft, foamy topping. Always finished with a nice layer of gelatine! This all, can and should be healthy and Keto! In fact, it’s even KMD, isn’t it?
And how about the crust?
You know how Apollonas keeps directing me to create more recipes that feature eggs! If possible, he always asks to make flourless recipes. Well, if possible, he says, use a tablespoon or two, but keep the flours out of the main stage!
Why? Not only for the carbs but also for the anti-nutrients, such as oxalates in almond flour! So, when I am ketonising stuff, I respect that rule! I keep the flours (even the Keto-friendly ones) to the bare minimum, and whenever I can, I simply exclude them!
Let’s touch the history of tart
The French word “tarte“ can be interpreted to mean either pie or tart, but somehow they are always distinguished by chefs and foodies around the globe.
Tarts are believed to come from a culture of layering food known as pie-making. Yes, Pizza comes from the same origin and there is such a thing as dessert pizza.
Shortcrust is a kind of butter enriched dough that became popular around 1550. During this period, tarts were seen as high-cuisine creations, made only for the nobility. Interestingly, early tarts were filled with meat during the medieval times, but as the trade and import brought more fruits to the higher class, their chefs started experimenting.
The renaissance period was not significant only in art and architecture, chefs started getting more and more creative during this time. So, tarts became works of art and they are still! It’s fun but it can be scary if you never made them.
Can anyone successfully make Keto strawberry tart?
Just a few days ago, someone sent me a photo of my Keto Easter cookies known as Keto koulourakia. They succeeded and were so excited to share their photo! I realised that this lady has a long history of baking experience and knows her ways around difficult doughs.
Yes, there are recipes on this website that sound easy but require more skills and practise before mastering them. This tart is exactly that! Easy looking, but can be tricky!
So, just follow the instructions and give your best! Whatever happens, the ending result will be tasty! You’ll not throw it, I promise! 😉
Let’s just (s)tart it, shall we?
Keto Strawberry tartCourse: Keto DessertCuisine: Keto MediterraneanDifficulty: Medium
8 pasture-raised medium eggs
500g (1,7 oz) mascarpone (or goat cream cheese)
120g (4,2 oz) roasted ground walnuts or pecans
300g (10,5 oz) fresh strawberries
30g (1 oz) grass-fed beef gelatine
6 tbsp stevia or monk fruit blend sweetener
1 small lemon (zest and juice)
1/2 tsp sea salt
300 ml (10 fl oz) water
1 tbsp vanilla extract
- Roast the nuts (wallnuts or pecans) for 10 minutes in the oven at 150ºC (300ºF). Let them cool down and then finely grind them using a food processor.
- Divide the egg whites from yolks. Place them in a mixing bowl and add 2 tbsp of lemon juice, 2 tbsp sweetener and half a teaspoon of sea salt. Beat at high speed with an electric mixer till you get a stiff peak meringue.
- Using a spatula, gently fold the ground nuts into the meringue. Mix until you get a thick but fluffy batter.
- Grease a ceramic or metallic tart pan with a little butter or coconut oil and pour in the meringue and nuts mixture. Spread nicely with a spatula but leave the edges uncovered. Leave some of the mixture for later.
- Place the pan in a preheated oven at 150ºC (300ºF) and bake for 15 minutes. Now using a piping bag, add the rest of the meringue and nuts mixture around the corners of the pan. Bake for another 25 minutes.
- Custard filling
- Place the yolks with mascarpone in a saucepan and gently heat while whisking. Add vanilla extract, a pinch of salt and 2 tbsp of sweetener. When the mixture is thick and hot, but not boiling, remove it from the heat. Let it cool down halfway and then add grated lemon zest. Stir well!
- Remove the crust from the oven and let it cool down before you pour in the custard cream.
- Slice the strawberries and place them on top of the custard cream.
- Pour water and remaining lemon juice into a saucepan. Add 2 tbsp of the sweetener (monk fruit blend would be ideal) and granulated or powdered grass-fed beef gelatine. Mix well and bring to a boil. Make sure you keep whisking so that the gelatine doesn’t sink and stick to the bottom of the saucepan.
- Let the gelatine cool down (you can place it in the freezer for 10 minutes) before you slowly pour it over strawberries by using a tablespoon.
- Let your Keto Strawberry tart cool down in the refrigerator for at least 2 hours before serving it.
- It’s extremely important o be patient! Let each layer cool down before adding. The crust needs to be cool when you pour in the custard filling, and gelatine needs to be warm when you pour it over the strawberries.