Keto blackberry mascarpone tart

Keto blackberry mascarpone tart with almond flour, mascarpone and fresh blackberries: creamy, nutty and pleasantly not too sweet – for special occasions.

At a glance

• Serves 8
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 360 kcal per serving
• Protein: 8 g
• Fat: 34 g
• Carbs: 6 g

Ingredients

• 250g mascarpone
• 200g blackberries
• 150g almond flour
• 50g butter
• 3 tbsp coconut sugar
• 1 organic egg
• 1 pinch of salt

Method

You’ll need: oven · tart tin · chopping board · knife

1. Preheat the oven to 180 °C (160 °C fan). Mix the almond flour, butter, egg and salt into a dough. Press it into a tart tin, shaping a rim as you go.
2. Bake the base at 180 °C for 12–15 min until lightly golden, then leave it to cool completely.
3. Stir the mascarpone with the coconut sugar until smooth and spread the cream over the base.
4. Arrange the blackberries snugly on the cream and chill the tart so it slices cleanly.
5. If you like, sprinkle 1 pinch of salt over the cream before chilling.
6. Cut the chilled tart into slices and serve straight away. Coffee or tea goes well with it.

Good to know

This tart is quietly luxurious and quick to make. Creamy, crumbly and balanced just right by the fresh tartness of the blackberries.

Swaps

Mascarpone → full-fat Greek yoghurt (a little more protein, much fresher) | Less sweet: halve the coconut sugar and round it off with cinnamon, vanilla or a few berries | Butter → ghee (contains only traces of lactose) | Blackberries → raspberries (similar fibre content, a little more tart)

Allergens

Contains dairy, egg and almonds. Suits children in small pieces, not suitable if you have a nut allergy, and in pregnancy only if the base is baked all the way through and the eggs are pasteurised or reliably cooked.