Low Carb Lemon and Almond Tarts

[Sherrie]

These are really yummy, I made these using a recipe from the May, Australian Good Food magazine





Low Carb Lemon and Almond Tarts

2 x low carb pastry
1/2 cup of home-made low carb lemon curd

Frangipane filling:
100g (3.5oz) butter
finely grated rind of 2 lemons
1/4 cup of xylitol
6 splenda tablets (6 teaspoons granular)
1 cup of almond meal
2 eggs

1/3 cup flaked almonds
creme or cream fraiche to serve

Preheat Oven to 200C/392F

Press pastry into 6 x 10cm loose bottom tartlet pans and chill in fridge until needed.

Cream butter, sugar and lemon rind until light and fluffy. Add eggs one at a time with a spoonful of almond meal. Stir in remaining meal.

Spread lemon curd over pastry bases then spoon over the frangipane and sprinly with flaked almonds. Bake for 20-25mins until golden then chill for 5 mins before removing from pans and serving whilst warm with cream or cream fraiche.

Notes: I was too chicken to put everything straight onto the bases and decided to blind bake them first, the pastry did brown a bit too quickly because of this so up to you.