Low-Carb Raspberry and Pistachio Tarts
These low-carb raspberry and pistachio tarts are the perfect way to satisfy your sweet tooth without sacrificing your diet. The almond flour crust is crispy and flavorful, while the raspberry and pistachio filling is sweet and tart. These tarts are also easy to make, so you can enjoy them any night of the week.
I first came up with this recipe when I was trying to find a way to make a low-carb tart that was both delicious and easy to make. I experimented with different ingredients and flavors until I finally came up with this winning combination. These tarts are now a staple in my household, and I'm always happy to share them with friends and family.
Prep time: 15 | Cook time: 12 | Serves: 6
Ingredients
- 1 cup almond flour
- 1/2 cup powdered erythritol
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1 cup raspberries
- 1/2 cup pistachio nuts, chopped
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 1/4 teaspoon stevia extract
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the almond flour, powdered erythritol, melted butter, and vanilla extract. Press the mixture into a 9-inch tart pan with removable bottom. Bake for 10-12 minutes, or until the crust is golden brown.
- While the crust is baking, make the filling. In a small bowl, combine the raspberries, pistachio nuts, heavy cream, almond extract, and stevia extract. Stir until well combined.
- Pour the filling into the cooled crust. Refrigerate for at least 2 hours before serving.
Why It Works
- The almond flour crust is a great alternative to traditional flour crusts. It's low in carbs and gluten-free, and it has a nutty flavor that pairs well with the raspberries and pistachios.
- The raspberry and pistachio filling is sweet and tart, with a beautiful pink color. The raspberries provide a pop of sweetness, while the pistachios add a nutty crunch.
- These tarts are easy to make, and they can be made ahead of time. They're perfect for parties, potlucks, or any other occasion.