Lowcarb forest fruit meringue tart
Lowcarb forest fruit meringue tart
Sometimes a picture is worth 1000 words... This lowcarb forest fruit meringue tart is worth making today! Sweetened with Steviala Kristal Sweet Vanilla and the newest gem in the Steviala collection: Steviala Supreme Strawberry sugar free strawberry sauce. Get started with this beautiful low carb and sugar free tart today and enjoy! Curious about the recipe? Then read on!
Lowcarb forest fruit meringue tart crust
- 150 grams Steviala almond flour
- 25 grams Steviala coconut flour
- 3 grams xanthan gum
- 30 grams Steviala Kristal Sweet Vanilla
- 20 grams cacao powder
- pinch of salt
- 80 grams butter
- 2 egg yolks
Sugar free forest fruit filling
- 300 grams frozen forest fruits
- 2 tablespoons Steviala Supreme Strawberry
- 1 teaspoon lemon juice
- 1,5 gelatin sheets
Sugar free meringue topping
- 3 egg whites
- 50 grams Steviala Kristal Sweet Vanilla
- 5 ml lemon juice
- 1/2 teaspoon cream of tartar
- mixing bowl
- a rectangular tart pan with a loose bottom
- baking paper
- baking beans
- electric hand mixer or whisk
- kitchen machine
- gas burner
- piping bag with star piping mouth
Making a lowcarb tart crust
First, start by preheating the oven to 190 degrees. In a large bowl, combine the almond flour, coconut flour, xanthan gum, Steviala Kristal Sweet Vanilla, cocoa powder and a pinch of salt. Then cut the butter into cubes and split 2 eggs. You then add the butter cubes and 2 egg yolks to the dry ingredients. Then knead this into a smooth dough with your hands or use a food processor.
Next, grease the pie crust with a loose bottom and then divide the dough from the low carb pie crust into it. Then wet a sheet of baking paper and wring it out. This makes the baking paper a bit more mobile. Place the baking paper on the tart crust and divide the baking beans over it. You will then blind bake the tart crust. This keeps the bottom nice and tight. Then bake the low carb tart crust in the oven for 20 minutes. At last, let the tart crust cool completely before removing the baking beans and baking paper.
Making a sugar free forest fruit filling
Then you can get started with the sugar free forest fruit filling. First, melt the frozen forest fruits in a saucepan. Meanwhile, place the gelatin sheet in a bowl of cold water. Then add the Steviala Supreme Strawberry to the forest fruit sauce and stir well. Finally, add the gelatin sheet and let it melt in the forest fruit sauce. Let the sugar free forest fruit sauce cool down for a while and then pour it over the chocolate tart crust. Then place the cake in the fridge for 30 minutes.
Making a sugar free meringue topping
Finally, get started with the sugar free meringue topping. Make sure you work completely fat free, otherwise the egg whites will not become stiff. Heat a pan with a layer of water. Place on a heatproof dish on top and add the egg whites, Steviala Kristal Sweet Vanilla, lemon juice and cream of tartar baking powder. Beat this for 5 minutes. Then remove the bowl from the pan and continue to beat the egg whites for about 5 minutes, first on a low setting and then on the highest setting of the electric hand mixer or kitchen machine. The sugar free meringue topping is ready when it has a nice shine.
Finishing the lowcarb forest fruit meringue tart
Put the sugar free meringue topping in a piping bag with a star nozzle. Then make tufts on top of the sugar free forest fruit filling. Then use a gas burner to brown the meringue tufts. Don't have a gas burner at home? Then place the lowcarb forest fruit meringue tart under the grill for a few minutes, until the meringue tufts turn nicely brown. Watch out, this goes pretty fast. Finally, let the lowcarb forest fruit meringue tart cool for at least 30 minutes. Serve with additional Steviala Supreme Strawberry.
Nutritional values per portion
- Calorieën: 196
- Carbohydrates: 3.4
- Fats: 16.8
- Proteins: 6.5