HOW TO MAKE KETO CHEESE TARTS - DELICIOUS CREAMY CHEESE FILLINGS WITH CRISPY FLAKY CRUSTS !

Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
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If you love cheese tarts, try this keto version with a creamy cheese fillings and crispy crust. I am not sure about you, but I love the cream cheese fillings to have a bit of tangy taste so that it's more refreshing. The sour cream and lemon juice does the work, but you can totally omit the lemon juice and zest if you prefer that.
This almond crust makes the crispiest crust with flaky layers using the technique I have shown you in the video. It is even crispier after chilling. But you can choose the other crust options from my Keto Crusts Video (see link below) as they are good alternatives.
The recipe can be viewed and printed at this link;
docs.google.co...
NUTRITION INFO
[ Total Servings = 10 ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 1.7 g
Net Carb = 2.9 g
Calories = 273
Total Fat = 25.8 g
Protein = 6.3 g
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup
Whole Egg = 1 large (about 60 g)
Salt = 1 tsp
NOTE:
1. You can also use other crust recipes from my Keto Crust Recipes video - see link here;
• HOW TO MAKE KETO PIE C... . However, this almond crust is the crispiest.
2. I decided not to add any sweetener into the crust as it makes the crust softer after baking. Hence, I increased the sweetener slightly for the filling.
DIRECTIONS
1. Add the almond flour and salt into a bowl and mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers. Once the dough looks crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. Divide the dough equally around 35 g each.
6. This recipe makes about 10 x 3 inch or 7.6 cm tart molds.
7. Grease the molds with butter.
8. Shape the dough evenly with your hands.
9.. Prick some holes with a fork.
10. Bake at 320F or 160C for 15 to 20 mins or until golden brown.
11. Cool completely then remove the molds.
INGREDIENTS
FOR FILLING
Cream Cheese (softened) = 250 g / 8 oz
Sour Cream = 120 g / 1/2 cup
Monk fruit Powdered Sweetener (OR any keto friendly sweetener) = 50 g / 4 tbsp (Note: This is mildly sweet so you can adjust accordingly)
Lemon Juice = 2 tsp (Optional)
Lemon Zest = 1 lemon (Optional)
Vanilla Extract = 2 tsp
DIRECTIONS
1. Beat the cream cheese and powdered sweetener with a handheld mixer until creamy and fluffy.
2. Add all other ingredients and beat to combine until creamy.
3. Spoon the fillings into piping bags and chill until the crusts are ready.
ASSEMBLING
1. Pipe the filling onto the cooled crusts.
2. Bake for another 10 mins at the same temperature to slightly brown the top and crisp up the crusts.
NOTE
1. You can enjoy these cream cheese tarts fresh after baking or chilled.
2. Any leftovers can be refrigerated up to a week.

[@lowcarbrecipeideas]

Please see the description box below video (click the down arrow on the right hand side beside the title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[@altasnyman1975]

Uvuvuvuvuvuvuvuvuvuvuvuvuvuvuvuvuvuvuvuvu

[@KetoCookbooksCorner]

*These keto cheese tarts look absolutely delicious! Can't wait to give this recipe a try.*

[@omar-ct1nl]

Amazing as usual 👍

[@Sbm800]

WoW loved it... looks so yummy...will try soon. U r an expert... thanks for uploading ... keep doing so.. God Bless

[@lowcarbrecipeideas]

Thank you 😊

[@maisecatx7341]

Mouth watering! Thanks

[@ziggiezag938]

You might want to redo your subtitles; you start by making the crust, not the fillings. Can't wait to try this recipe, thank you so much.

[@blancamorales5315]

Me encantan tus recetas, muchas gracias ❤️🌺 aaaah y esa música de fondo buenísimaaa, saludos 🙋‍♀️🇲🇽🌹

[@noemigyuris3350]

I've made it. Delicious!!!!!!!! Thank you for the recipe.

[@lowcarbrecipeideas]

So happy to hear that! Thanks so much for your feedback ❤

[@jenniferjes8524]

Thank you, yummy

[@hillshounds]

I was skeptical that flakiness could be achieved with almond flour, so I tried this recipe. Turns out I was correct to be skeptical: the tartlette's crusts were certainly crispy, but flaky, sadly not, despite the fraisage technique. They are quite nice and still crispy the next day, but more like a crispy almond cookie than flaky pastry.

[@shirleymalar304]

Still sounds good though!

[@alwayshappyfeet5278]

Just great recipes you are doing > thanks for that ❤️👍🌏🌈🏖

[@lowcarbrecipeideas]

You're most welcome 😊

[@meeraduseja3407]

What can be used instead of butter

[@IllumeEltanin]

HI Elsie. I've been using liquid whole egg in recipes a lot, since I received some from the food bank. I do have large eggs as well. Does mixing in an unbeaten whole egg make a difference in the dough vs. using the equivalent of a beaten whole large egg?

[@lowcarbrecipeideas]

Hi Pam, I have no experience with liquid whole eggs but I think it sd be doable as the egg is used as a binder only.

[@IllumeEltanin]

@@lowcarbrecipeideas So, whether or not the egg is beaten first shouldn't make a difference? Cool. Thanks, Elsie!

[@katieang8155]

Can i skip the sour cream or can i substitute it?

[@lowcarbrecipeideas]

You can substitute with yogurt or just increase the cream cheese with the same amount.

[@axelcataluna6277]

Hi can you share what brand of sour cream did you use? Thanks 🥰🥰🥰

[@lowcarbrecipeideas]

Sorry I can't remember but you can use any brand of sour cream.

[@jacquelineamom9517]

Thanks for sharing. What brand of sweetener you would recommend? I found that erythritol gives sandy texture although I used powder erythritol already. I use Now Foods Powder Erythritol. Kindly advise. Thanks

[@lowcarbrecipeideas]

Yes I agree but somehow with this jam, the erythritol did not taste grainy to me. I have only used erythritol, lakanto and stevia liquid so far and they tend to vary in the sweetness level. Stevia liquid is a good choice if you want to avoid any grainy texture but I am not sure about the amount so it's best to estimate, taste and adjust accordingly.

[@jacquelineamom9517]

@@lowcarbrecipeideas Thanks for the advice😊

[@rashajawad9954]

🤩 I love it and I want to try this recipe, but we do not have sour cream, what is the alternative?

[@lowcarbrecipeideas]

You can use replace it with cream cheese

[@VM-qe5rh]

When I don't have sour cream, I substitute full fat yogurt.

[@lowcarbrecipeideas]

@@VM-qe5rh Yes that is a good replacement too or heavy cream thanks

[@leen3020]

Thanks ! 1st time trying keto tarts! This made about 14 tarts. It was nice when cool. But once I put into the fridge . The crust is not crispy at all and become like soggy.. why is it so?

[@leen3020]

Oh it’s recommend not too much salt as my crust is kind of salty :)

[@lowcarbrecipeideas]

When you bake the crust you need to ensure that they are nicely browned and dry especially the bottom layer. I actually found the crust to be crispier after chilling but when chilled for longer periods then condensation kicks in but it helps to reheat them in the oven to dry up the crust.

[@lowcarbrecipeideas]

Oh then you can reduce the salt to 1/4 to 1/2 tsp 🙏

[@leen3020]

Thanks !

[@vj2673]

Is 1/3 cup butter is right amount? The dough become runny.

[@lowcarbrecipeideas]

That was the given US measurement when I googled to convert. As not all cups and spoons are the same everywhere, I always recommend to weigh the ingredients for accuracy

[@ngbeekhian3651]

请问可以加蛋黄液涂在烤好的皮，然后再拿去烤吗？只是想加中皮的味道，不知道可不可以这样做？

[@lowcarbrecipeideas]

Yes you can

[@roses9339]

Can you tell me the weight of your egg, definitions of large vary. Thanks Rosemary Perth Western Australia

[@lowcarbrecipeideas]

Sure it's about 60 g

[@Dany-fn2qd]

Utilisez une balance

[@pisces3b]

I love your recipes! I don't mean to sound like a complainer but the very 1st song that you play, makes me quiver.

[@zearrocks]

Very international, the music superb, designed beautifully to elicit cheerful thoughts and feelings. I'd have that quiver looked at...

[@pisces3b]

@@zearrocks your thoughts. I have a right to my opinion.

[@johnmirbach2338]

😁👍👌✌🖖😎

[@omar-ct1nl]

Please I did your tart so delicious but so soft and was broken what I should do?

[@lowcarbrecipeideas]

Do you mean the crust is soft? Did you use almond flour?

[@omar-ct1nl]

@@lowcarbrecipeideas yes I did may be too much butter or should i use more than 1 egg

[@lowcarbrecipeideas]

@@omar-ct1nl If you follow the recipe and weigh the ingredients the tarts sd be ok.

[@omar-ct1nl]

@@lowcarbrecipeideas this time it is perfect alhamdulellah .I did what u said thank you so much

[@lowcarbrecipeideas]

@@omar-ct1nl So glad to hear that! Thanks for your feedback ❤