Ingredients

The following ingredients have 12 Servings
  • 2 cups almond flour
  • ¼ cup low carb erythritol granular sweetener
  • ⅛ tsp salt
  • 3 ½ tbsp butter (melted)
  • 1 large egg
  • 5 ounces cream cheese (softened)
  • ⅓ cup low carb confectioners sweetener
  • ½ tsp vanilla extract
  • 1 ½ tbsp fresh squeezed lemon juice
  • ¾ cup Sugar Free Lemon Curd

Instruction

  • Preheat oven to 350 ℉ (176℃) and grease or spray oil a muffin pan.
  • In a large bowl combine all the tart crust ingredients. Mix until a dough forms.
  • Use your hands to divide and form 12 balls with the dough. Place a dough ball into each muffin cup.
  • Using a shot glass sprayed with non-stick oil spray on the glass bottom or can use your hands, press down the dough balls into muffin cups.
  • Turn glass and gently lift to form a tart crust or use hands to press the dough down and around the sides.
  • Use a fork to carefully poke a hole in each tart crust.
  • Bake in the oven for 10 to 12 minutes or until lightly golden. Remove from the oven and let cool.
  • In a stand mixer or large bowl with a hand mixer, beat all the cream cheese layer ingredients until creamy.
  • Add 2 tsp cream cheese mixture to each tart crust.
  • Add 1 tbsp of sugar-free lemon curd to each tart.
  • Refrigerate tarts 20 minutes or longer until cool and set.
  • Use a knife between the outer crust and muffin cups to slide around and gently lift tart from the pan. Garnish with sugar-free whipped cream and serve.