Low Carb Lemon Curd Tart with Blackberries

Ingredients

1. 1 recipe Lemon Curd (RECIPE HERE)
2. 340 g blackberries or any other fruit
3. 1 tbsp sliced almonds
4. 2 9" tart molds with loose bottoms
5. oil for spraying and parchment paper
6. Pie Crust* see note
7. 210 g blanched almond flour about 1.5 cup
8. 70 g coconut flour about 1/2 cup
9. 80 g powdered erythritol about 1/2 cup
10. 2 eggs
11. 4 tbsp cold unsalted butter or refined coconut oil

Instructions

• Make the recipe for the lemon curd and chill in the fridge.
• Preheat the oven to 180C/350F.
• Place all of the pie crust ingredients in a large bowl and knead with a spatula or your hands until a ball is formed.  Separate the ball in two.  This makes 2 pies by the way. 
• In your tart molds, spray some oil all over the mold and place a piece of round parchment paper at the bottom so that the crust does not stick.    
• Add the balls of dough to the tart molds and press with your fingers all around until the crust is spread evenly throughout the mold.  With a fork, gently stab the dough in different places to create small air pockets.
• Add the crusts to the oven and bake for 15 minutes.  Take it out and let completely cool before adding the lemon curd in.
• Once the pie crust is cooled, gently take it out of its mold and transfer it to a dish of your choice.  
• Spread half of the lemon curd onto each tart and cover with the blackberries.  You can then add the almond slices all over and you could even sprinkle a bit of erythritol powder over the blackberries to create that powdered sugar look.
• Make sure to eat this pie the same day as the lemon curd tends to crystallize in the fridge when it's exposed to air due to the erythritol. I personally ate it in the span of three days and the curd was a little crunchy in a couple of spots, but not the whole custard.

           mypcoskitchen.com

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