Low-Carb Raspberry Curd Heart Tarts

These healthy tarts are great for Mother's and Valentine's Day or simply when you want to surprise your loved one with a healthy treat. While looking for an inspiration, I found this deliciously looking recipe from Tutti Dolci and I instantly knew I had to make a healthier, gluten and sugar free alternative. This recipe requires some effort but it's not as difficult as it may seem.

For the base, I used coconut flour which is the healthiest low-carb flour substitute. It contains the most stable fats and it's very low in carbs while high in fibre - perfect for the ketogenic diet!

I used paleo-friendly arrowroot powder to thicken the raspberry curd. Arrowroot has more carbs than other thickeners. You can use xanthan gum instead of arrowroot to reduce the net carbs content to 5.7 grams per tart (¹/₂ tsp xanthan gum instead of 1 tbsp arrowroot powder). Keep in mind that xanthan gum is not considered paleo-friendly.

Step-by-step

1. Start by preparing the curd. Place 2 cups of the raspberries into a pan.

   

2. Add the lemon juice and zest, Erythritol, stevia and water. Bring to boil, reduce the heat and simmer for about 5 minutes.

   

3. Take off the heat and blend in a food processor or use a hand blender.

   

4. Place the mixture into a fine-mesh sieve and push through using a spoon. Discard the seeds and place the smooth raspberry mixture back in the pan.

   

5. Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries. (Note: You can use the remaining egg whites for making my Healthy Low-Carb Marshmallows.)

   

6. Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times. When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth.

   

7. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 1 ¹/₂ - 2 hours.

   

8. Meanwhile, prepare the tart base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl and whisk with melted (not hot) coconut oil and vanilla extract or vanilla bean seeds. Leave some coconut oil aside for greasing the tart pans or use coconut oil spray.

   

9. Add Erythritol and mix in well.

   

10. Add sifted coconut flour and process until the batter is thick. The coconut flour will absorb all of the moisture.

    

11. Divide the batter into equal part and press it in the greased non-stick tart pans and up the sides to create a "bowl" shape. Place the tarts on a baking sheet and transfer into the preheated oven. Bake for about 10 minutes and keep an eye on the tarts, as the coconut flour may easily get burnt.
    Note: I used 8 mini heart-shaped 10 cm (4 inch) tarts with removable bottom. Alternatively, you can use any silicon pans which work equally well. If you use other types of pans, the crust may get stuck to the bottom.

    

12. When done, remove from the oven and let them cool down. Carefully remove the tart base using a sharp knife to lift them up if needed.

    

13. Take the curd from the fridge and remove the plastic wrap.

    

14. Spoon the curd on top of each crust.

    

15. Top with fresh strawberries and lemon zest. Serve immediately or store covered in the fridge for up to 5 days.

    

Recipe

Low-Carb Raspberry Curd Heart Tarts

★★★★★4.8 (107 ratings)

These healthy grain-free tarts are filled with homemade sugar-free raspberry curd. A cute keto recipe for ...

Hands on

30m

Overall

3h

Servings

8

6.6 g

Net carbs

7 g

Protein

14.3 g

Fat

214

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 mini tarts

• Base / crust:
• 1 cup coconut flour (120 g/ 4.2 oz)
• 4 large eggs
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• ¹/₄ cup virgin coconut oil, melted (60 ml/ 2 fl oz)
• 1 vanilla bean or 1 tbsp sugar-free vanilla extract
• Raspberry curd:
• 2 cups fresh or frozen raspberries (250 g/ 8.7 oz)
• juice from ¹/₂ lemon
• 1 tsp lemon zest
• ¹/₂ cup powdered Erythritol or Swerve (80 g/ 2.8 oz)
• 15-20 drops stevia
• 1 tbsp arrowroot powder (9 g/ 0.3 oz)
• 2 large egg yolks
• 1 tbsp unsalted butter or coconut oil (15 ml)
• 2 tbsp water (30 ml)
• Topping:
• 1 cup fresh raspberries (120 g/ 4.3 oz)
• Optional: lemon zest for garnish

Instructions

1. Start by preparing the curd. Place 2 cups of the raspberries into a pan.

2. Add the lemon juice and zest, Erythritol, stevia and water. Bring to boil, reduce the heat and simmer for about 5 minutes.

3. Take off the heat and blend in a food processor or use a hand blender.

4. Place the mixture into a fine-mesh sieve and push through using a spoon. Discard the seeds and place the smooth raspberry mixture back in the pan.

5. Meanwhile, separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mix with arrowroot powder until smooth. Make sure there are no lumps before you add it to the blended raspberries. (Note: You can use the remaining egg whites for making my Healthy Low-Carb Marshmallows.)

6. Add the egg yolk mixture to the raspberries and process well. Bring to boil over low-medium heat while stirring at all times. When you see bubbles, cook for one more minute and take off the heat. Add the butter and stir until smooth.

7. Transfer the curd into a bowl and cover with plastic wrap pressing it tightly to the surface of the curd to prevent a skin from forming on top. Chill in the fridge for 1 ¹/₂ - 2 hours.

8. Meanwhile, prepare the tart base. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Crack the eggs into a bowl and whisk with melted (not hot) coconut oil and vanilla extract or vanilla bean seeds. Leave some coconut oil aside for greasing the tart pans or use coconut oil spray.

9. Add Erythritol and mix in well.

10. Add sifted coconut flour and process until the batter is thick. The coconut flour will absorb all of the moisture.

11. Divide the batter into equal part and press it in the greased non-stick tart pans and up the sides to create a "bowl" shape. Place the tarts on a baking sheet and transfer into the preheated oven. Bake for about 10 minutes and keep an eye on the tarts, as the coconut flour may easily get burnt.
    Note: I used 8 mini heart-shaped 10 cm (4 inch) tarts with removable bottom. Alternatively, you can use any silicon pans which work equally well. If you use other types of pans, the crust may get stuck to the bottom.

12. When done, remove from the oven and let them cool down. Carefully remove the tart base using a sharp knife to lift them up if needed.

13. Take the curd from the fridge and remove the plastic wrap.

14. Spoon the curd on top of each crust.

15. Top with fresh strawberries and lemon zest. Serve immediately or store covered in the fridge for up to 5 days.

Nutrition per tart

Carbs 14%Protein 15%Fat 71% of calories

Net carbs

6.6 g

Total carbs

31.4 g

Fiber

5.8 g

Sugars

4.3 g

Protein

7 g

Fat

14.3 g

Saturated fat

9.8 g

Calories

214 kcal

Sodium

42 mg · 1.83% RDA

Magnesium

23 mg · 5.85% RDA

Potassium

171 mg · 8.53% EMR

Nutrition by ingredient

Per tart	Net carbs	Protein	Fat	kcal
Coconut flour, organic	1.6 g	2.6 g	2.3 g	55
Egg, whole, fresh, raw (free-range or organic eggs)	0.2 g	3.1 g	2.4 g	36
Erythritol (natural low-carb sweetener)	1 g	0 g	0 g	4
Coconut oil, extra virgin	0 g	0 g	6.7 g	61
Vanilla Extract, homemade (KetoDiet blog)	0 g	0 g	0 g	3
Raspberries, fresh	2.5 g	0.6 g	0.3 g	24
Lemon (juice), fresh	0.2 g	0 g	0 g	1
Lemon zest (peel), fresh	0 g	0 g	0 g	0
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Arrowroot powder, thickening agent	1 g	0 g	0 g	4
Egg yolk, fresh	0.2 g	0.7 g	1.1 g	14
Butter, unsalted, grass-fed	0 g	0 g	1.4 g	13
Water, still	0 g	0 g	0 g	0
Total	6.6 g	7 g	14.3 g	214

Serving size tart

• Gluten free
• Dairy free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian