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Vanilla Tarts with Fresh Berries

Vanilla tart shells filled with pastry cream and topped with fresh berries are a beautiful springtime dessert. Decorate with edible flowers and fresh mint leaves for a special touch.
Course Dessert
Keyword Chef Taffiny Elrod, Vanilla
Recipe Creator Chef Taffiny Elrod
Prep Time 1 hour
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours 30 minutes

Yields:

6 mini tarts

Ingredients:

TART SHELLS

PASTY CREAM

TO ASSEMBLE

  • 2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
  • small edible flowers such as pansies or nasturtiums
  • fresh mint leaves
  • Mini tart pans, fine mesh sieve

Directions:

  • To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
  • Mix the Keto Chow, almond flour, and erythritol together in a bowl.
  • Stir in the melted butter until all the dry ingredients are coated.
  • Add the egg white and vanilla extract and stir until it comes together into a soft dough.
  • Separate into 6 equal pieces and press into the oiled tart pans.
  • If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
  • Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
  • Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
  • Place on a cooling rack to cool completely.
  • To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
  • Place the pod and the seeds in a small saucepan with one cup of heavy cream.
  • Heat the cream over medium heat until it comes to a low simmer.
  • While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
  • When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
  • Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
  • Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
  • Refrigerate the cream until well chilled.
  • Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
  • When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
  • These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.
KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high.
Nutrition Facts
Vanilla Cream Tarts with Fresh Berries
Serving Size
 
1 mini tart
Amount per Serving
Calories
442.1
% Daily Value*
Fat
 
42.6
g
66
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1.3
g
Polyunsaturated Fat
 
2.89
g
Monounsaturated Fat
 
13.06
g
Cholesterol
 
172.7
mg
58
%
Sodium
 
222.3
mg
10
%
Potassium
 
503.49
mg
14
%
Carbohydrates
 
24.8
g
8
%
Fiber
 
2.3
g
10
%
Sugar
 
3.1
g
3
%
Sugar Alcohol
 
18.93
g
Net Carbs
 
3.51
g
Protein
 
11.6
g
23
%
Vitamin A
 
1704.46
IU
34
%
Vitamin C
 
27.08
mg
33
%
Calcium
 
247.77
mg
25
%
Iron
 
1.05
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.

Ingredients:

TART SHELLS

PASTY CREAM

TO ASSEMBLE

  • 2 pints fresh berries like raspberries, blackberries, blueberries & strawberries washed & dried
  • small edible flowers such as pansies or nasturtiums
  • fresh mint leaves
  • Mini tart pans, fine mesh sieve
Nutrition Facts
Vanilla Cream Tarts with Fresh Berries
Serving Size
 
1 mini tart
Amount per Serving
Calories
442.1
% Daily Value*
Fat
 
42.6
g
66
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1.3
g
Polyunsaturated Fat
 
2.89
g
Monounsaturated Fat
 
13.06
g
Cholesterol
 
172.7
mg
58
%
Sodium
 
222.3
mg
10
%
Potassium
 
503.49
mg
14
%
Carbohydrates
 
24.8
g
8
%
Fiber
 
2.3
g
10
%
Sugar
 
3.1
g
3
%
Sugar Alcohol
 
18.93
g
Net Carbs
 
3.51
g
Protein
 
11.6
g
23
%
Vitamin A
 
1704.46
IU
34
%
Vitamin C
 
27.08
mg
33
%
Calcium
 
247.77
mg
25
%
Iron
 
1.05
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • To make the tart shells, preheat the oven to 325℉ and oil six mini tart pans.
  • Mix the Keto Chow, almond flour, and erythritol together in a bowl.
  • Stir in the melted butter until all the dry ingredients are coated.
  • Add the egg white and vanilla extract and stir until it comes together into a soft dough.
  • Separate into 6 equal pieces and press into the oiled tart pans.
  • If the dough is very soft or it is very warm in the kitchen, chill the prepared tart shells for 10-20 minutes before baking.
  • Prick the bottom of each shell with a fork in two or three places to allow steam to release while baking.
  • Bake for approximately 20 minutes, until brown and firm to the touch. The bottoms should be lightly browned when removed from the tart pan. If they seem too soft to remove from the pans place them back in the oven for another minute or two until they feel firmer.
  • Place on a cooling rack to cool completely.
  • To make the pastry cream, split the vanilla bean with a small knife and scrape the seeds from inside the pod.
  • Place the pod and the seeds in a small saucepan with one cup of heavy cream.
  • Heat the cream over medium heat until it comes to a low simmer.
  • While the cream heats, whisk the egg yolks with the allulose in a separate bowl until light and frothy.
  • When the cream is beginning to simmer, stir about 1/4 cup of it into the beaten egg yolks, then stir the mix back into the pan of cream.
  • Stir over low heat until it begins to thicken. It is ready when it coats the back of a spoon and holds a stripe when a finger is run through it.
  • Strain it through a fine mesh sieve into a bowl and whisk in the 2 tablespoons Keto Chow, being sure to mix well
  • Refrigerate the cream until well chilled.
  • Whip the remaining cup of heavy cream to soft peaks and fold it into the chilled pastry cream.
  • When ready to serve, fill the cooled tart shells with the prepared pastry cream and arrange the berries on top. Decorate with the flowers and mint leaves.
  • These tarts are best served within a couple hours of assembling. However, the components can be made ahead and stored in airtight containers in the refrigerator for up to three days.
KETO CHOW NOTES: Sarah used 6 mini tart pans with dimensions 4.25” in diameter by 1” high.

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