Low-Carb No Bake Lemon Posset Tart
Lemon cream filling:
- uice from 3 organic lemons (120 ml/ 4 fl oz)
- zest from 3 organic lemons
- 3/4 cup granulated Erythritol or Allulose (150 g/ 5.3 oz)
- 2 1/2 cups heavy whipping cream (600 ml/ 20.3 fl oz)
- 2 tsp gelatine powder or agar powder
- 4 tbsp water (60 ml/ 2 fl oz)
Pie crust:
- 2 cups whole almonds (285 g/ 10 oz)
- 3/4 stick unsalted butter (85 g/ 3 oz)
- 2 tbsp powdered Erythritol or Allulose (20 g/ 0.7 oz)
- 1/2 vanilla bean powder or 1 tsp sugar-free vanilla extract
- 1/4 tsp sea salt
- Pie topping:
- 3 medium fresh strawberries (75 g/ 2.7 oz)
- 1 cup fresh raspberries (150 g/ 5.3 oz)
- Optional: few fresh mint leaves and powdered low-carb sweetener such as Erythritol for dusting
Instructions
- Prepare the lemon filling. Zest and then juice the lemons. Sprinkle the gelatine in a small bowl filled with 4 tablespoons of water.
- Place the cream, lemon zest and sweetener (Allulose or Erythritol) in a saucepan. Gently heat up until it starts to simmer and the sweetener and the bloomed gelatine and stir until dissolved. Remove from the heat and set aside. Cover with a lid and let it infuse for 10 to 15 minutes
- Pour the lemon infused cream through a fine mesh sieve to remove the lemon zest and discard the zest. Stir in the lemon juice and set aside to cool down to room temperature
- Meanwhile, prepare the crust. Place the almonds, butter, powdered sweetener (Allulose or Erythritol), vanilla powder (or vanilla extract) and salt into a food processor.
- Note: If you have time, use activated nuts as they are easier to digest. Here's how to activate almonds.
- Process until you get a sand-like texture.
- Transfer the dough into a 24 cm (9 inch) pie pan (ideally non stick with a removable bottom) lined with a round 24 cm (9 inch) piece of parchment paper.
- Using your hand or a small roller, press the dough down the bottom and up the sides to create an edge. You'll need about 4 cm (1 1/2 inch) edge to hold the filling. Place in the freezer for 15 to 20 minutes for the crust to set.
- Pour in the cooled lemon cream and carefully place in the fridge until fully set, for 3 to 4 hours
- Once the lemon cream has set, decorate the tart with fresh halved strawberries, raspberries and optionally some fresh mint leaves.
- Optionally, dust with some powdered low-carb sweetener and slice to serve
- To store, refrigerate for up to 5 days.
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