These raspberry tartelettes have a crispy shortbread cookie crust are filled with a creamy almond-rose flavored pastry cream, and are topped with ripe raspberries, pistachios and chocolate. A beautiful experience in every low carb, gluten-free and dairy-free bite!
To make the Shortbread Crust for the Pistachio Raspberry Rose Tartelette: Preheat oven to 350. Spray 8 small tartelette tins with baking spray. Sprinkle a few sesame seeds in the bottom of each tin so the shortbread crust doesn't stick to the bottom of the tins. In a coffee grinder, powder the 1/4 cup of erythritol
In a medium bowl, combine the almond flour, erythritol, cornstarch (or arrowroot powder) and salt. Mix well. In a small bow, beat the egg, extracts and coconut milk together. Pour the warm, melted coconut oil in a thin stream into the egg mixture while mixing. Remove 1 tablespoon of the mixture. Add the egg mixture to the dry ingredients and combine thoroughly. Gently roll the dough between two pieces of oiled parchment paper to a thickness of 1/4 inch. Cut 8 circles with a 3 inch cookie or biscuit cutter and place the rounds in the tartelette pans. Gather and roll the left over scraps of dough, and cutting strips, fill in the sides of the tartelette shells. Do not overwork the dough or it will become tough. This step takes some time but it is an important step. Bake right away or refrigerate until ready. When ready to bake, turn the oven to 350 degrees. Place a rack at the lowest position in the oven. Place a sheet pan on the rack to preheat. Dock the dough with a fork (poke holes into the dough on the bottom and sides of the tart tins). Pull the oven rack with the cookie sheet out and place the tartelettes onto the sheet pan. Bake 10 - 20 minutes or until the tartelettes are golden brown. Remove them from the oven and let cool completely. Remove the pastry shells from the tins. If not using right away, store in an airtight container.
To make the Almond - Rose Pastry Cream: In a medium bowl, add the erythritol, a pinch of salt and cornstarch. Mix to combine. Add the egg and yolk and whisk until combined. Heat the coconut milk in a small pot until it is simmering and hot. While whisking the egg mixture, slowly pour in the hot coconut milk, tempering the eggs so that they do not scramble. Pour the pastry cream mixture back into the pot and turn the heat to medium low. Stir with the whisk constantly until the mixture - all at once - becomes thick. Turn the heat down just a tad and continue to whisk for one more minute to cook the taste of the starch out of the pastry cream. Add the ghee, extracts and rose water. Stir. Cool completely. I like to put the pot into a larger bowl, that is half filled with ice and just a little water. I stir the pastry cream until it is completely cool.
To assemble and garnish the Pistachio Raspberry Rose Tartelettes;Finely chop the pistachios. Break the chocolate up into little pieces and gently heat until melted. Stir the pastry cream. Place the tartelette shells in a line, on a flat surface. Spoon 1/2 teaspoon of chocolate into the bottom of each pastry shell and spread so that the bottom of the pastry is completely covered - this helps keep the bottoms from getting soggy. Next, spoon the rose pastry cream into each tartelette, evenly distributing. Place one raspberry into the middle of each tartelette and then 5-6 raspberries around each center raspberry. Now sprinkle the chopped pistachios around the raspberries, covering any pastry cream. Drizzle the tops of the Pistachio Raspberry Rose Tartelettes with the chocolate.
These keep in the refrigerator for a few days, but the shortbread does become softer - not soggy - but softer.
Pistachio Tart With Almonds and Raspberry Topping
Amount Per Serving (1 g)
Calories 269Calories from Fat 207
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.