Fruit Tarts with Almond Flour Puff Pastry Recipe

These Fruit Tarts are an excellent choice for those following a diabetic diet. The almond flour puff pastry provides healthy fats, protein, and fiber, while the natural sweeteners like allulose or monk fruit extract add sweetness without raising blood sugar levels.

The fresh, colorful fruits add a burst of natural sweetness, vitamins, and antioxidants, perfectly complementing the flaky puff pastry and the creamy, dreamy vanilla filling.

As you enjoy each stunning bite, you can take pleasure in knowing that you’re nourishing your body with a wholesome and satisfying treat that supports your health goals while embracing the simple joys of a perfect summer brunch spent with loved ones.

Ingredients

For the almond flour puff pastry:

– 1 1/2 cups almond flour

– 1/4 cup coconut flour

– 1/4 tsp salt

– 1/4 cup unsalted butter, chilled and diced

– 1 large egg

– 2 tbsp cold water

For the vanilla cream filling:

– 1 cup heavy cream

– 1/4 cup allulose or monk fruit sweetener

– 1 tsp vanilla extract

– 4 oz cream cheese, softened

For the fruit topping:

– 2 kiwis, peeled and sliced

– 1 cup strawberries, sliced

– 1/2 cup blueberries

Instructions

1. In a food processor, pulse together the almond flour, coconut flour, and salt for the puff pastry.

2. Add the chilled, diced butter and pulse until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and cold water. Add this mixture to the food processor and pulse until a dough forms.

4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

5. Preheat your oven to 400°F (200°C). Grease a 6-cup muffin tin.

6. On a surface dusted with almond flour, roll out the chilled dough to about 1/8-inch thickness. Using a 4-inch round cookie cutter or a small bowl as a guide, cut out circles of dough.

7. Press the dough circles into the prepared muffin tin, forming tart shells. Prick the bottom of each tart shell with a fork.

8. Bake the tart shells for 10-12 minutes, or until golden brown. Allow them to cool completely in the tin.

9. In a large bowl, beat the heavy cream, sweetener, and vanilla extract for the filling until stiff peaks form.

10. In a separate bowl, beat the cream cheese until smooth. Gently fold the whipped cream mixture into the cream cheese until well combined.

11. Spoon or pipe the vanilla cream filling into the cooled tart shells.

12. Arrange the sliced kiwis, strawberries, and blueberries on top of the filled tarts in a decorative pattern.

13. Serve the tarts immediately or store them in the refrigerator for up to 2 hours before serving.