Ingredients

The following ingredients have 4 Servings
  • 120 g / 1/2 cup coconut oil
  • 100 g / 3/4 cup plus 2 tbsp coconut flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp powdered sweetener
  • 250 g / 8.8 ounce/1 very generous cup mascarpone
  • 2 eggs (separated)
  • 1 tsp vanilla extract
  • 1-2 tbsp powdered sweetener
  • 200 g / 1 cup strawberries

Instruction

  • Preheat your oven to 180 Celsius/356 Fahrenheit.
  • Blend your eggs with the coconut oil, vanilla and powdered sweetener of choice, if using. I used my food processor, bit this can be done with a stick blender.
  • Sift in the coconut flour and combine.
  • Your dough should be soft, but not too sticky. If needed, add a little more coconut flour to get the right consistency. You can also stick the dough in the fridge for 10 minutes to cool it down - this will make it easier to roll out.
  • You now have 2 options: Either roll out the dough between 2 sheets of baking paper. Or press it directly into a pie form that you have lined with parchment paper or greased well with coconut oil.
  • Bake for around 10 minutes or until lightly browned at the edges.
  • Now make your filling: Separate the eggs and beat the egg whites in a clean!! and dry!! porcelain or metal bowl with a hand-held or electric metal whisk. As you can see in the picture, I used an old school whisk and around 2 minutes of muscle power. You can do it too! Don't even think about stopping until stiff peaks form :)
  • Combine the mascarpone and the egg yolks, then add the vanilla and sweetener.
  • Gently fold in the stiff egg whites.
  • Once the tart base has cooled down, add the mascarpone mix.
  • Cool in the fridge until serving (at least 1/2 hour).
  • Just before serving, add the strawberries - sliced, halved or whole, however you prefer.