LCHF Frangipani Tart…now I can have my tart & eat it!

Yippeeeee……Frangipani Tart that’s LCHF Friendly

I absolutely adore anything to do with the “marzipan” type of dessert, and when I made the other day a Frangipani Tart, I was really bummed, that I couldn’t enjoy eating it with others!

However, I now can have my tart & eat it!!!

stencilled image of lchf frangipani tart

I can’t believe it’s a LCHF Frangipani Tart

 

Ingredients:

  • BASE:
  • 150g (1 1/2 cups) almond flour/ground almonds
  • 75g (1/2 cup) coconut flour
  • 1 tbsp xylitol (or equivalent type sweetener)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 115g butter
  • 1 egg (lightly mixed)
  • FILLING:
  • 100g butter
  • 2 XL eggs
  • 150g Xylitol Sugar (or equivalent type sweetener)
  • 165g almond flour
  • 1 tsp salt
  • 1 tsp vanilla extract
  • almond extract to taste
  • almond flakes or nibs for decoration on top

How to make?

  1. BASE:  Mix the flours with the sugar, baking powder and salt.
  2. Add the butter, that’s been cut into pieces into the flour, and mix with your hands until it resembles a crumb-like mixture.
  3. Stir in the egg to bind it together until a round ball is formed.
  4. Wrap in film, and leave for minimum of 1 hour.
  5. Grease tart dish and press the dough lightly into the container, until it covers the entire dish.
  6. FILLING:  Beat the butter, xylitol together until light and fluffy.  Add the eggs one at a time, until well mixed.
  7. Slowly add the rest of the ingredients.  And pour into the base.
  8. Bake in a pre-heated oven for 35-45minutes, or until it is baked through.
  9. Let it cool down on a cooling rack and serve at room temperature or cold.  It is amazing by itself or with a dollop of mascarpone cheese!

 

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