Spring Fruit Tart
One morning whilst I was drowning my sorrows in coffee, Marshall said to me, ‘Hey, don’t forget we have dinner with Christian and Hope tonight.’ This came to me as a surprise because I absolutely forgot. I still argue that he never told me about it, but that’s a moot point.
So, in a mad rush I quickly looked thru my Southern Keto Cook Book, and found this lovely fruit tart. (I always say tart with a British accent because I feel it just sounds better. Taaarrrt!)
This was the second time I have tried to work with coconut flour. Coconut flour requires almost 2 1/2 times the amount of liquids than normal flour uses. It absorbs everything and swells a lot. The recipe I used was meant to make enough crust for one tart, but after I compensated for the flour by adding an additional egg and 5 more tablespoons of butter (Julia Child, I summon thee,) I had enough dough for 2 crusts without adding any additional coconut flour.
Once the crusty crustiness was created, next came the cream cheese layer. The cream cheese layer was easy and simple. Just whipped cream cheese with a tablespoon of heavy whipping cream and 1/2 cup of sugar. I used erythritol and found that I needed to add a few drops of stevia to help make it sweeter. I am slowly finding that erythritol really is not as sweet as I want it to be. A few drops of stevia fixes everything.
After the cheesy creamy layer of cheese is spread all over the yummy crust, all you have to do is cut the fruit perfectly (it’s so easy) and decorate your tart.
It really was very good and did not taste like it was a sugarless crappy desert that left you wanting a donut. The fact that there was less sweetness in the crust and cream cheese layer allowed the sugar in the fruits to compensate and stand out.