This 99% sugar-free tart makes a delicious addition to any #responsiblysweet cafe's cake cabinet or menu.
We demonstrated this one for owners and chefs at Foodservice Australia 2022.
Source Fibre | 99% Sugar-Free |
63% less carbohydrates vs a sugar version
Diabetic friendly* when made and portioned to the below 60g portion size.
Serves 5
PIE BASE
Ingredients:
- 78g Walnuts
- 200g Rolled Oats
- 1/2 tsp Cinnamon
- 1/4 tsp Fine Sea Salt
- 60ml Virgin Coconut Oil Melted
- 30ml Lakanto Maple Syrup
- 23ml Water or as needed
METHOD
- Pulse all ingredients to form the base.
- Press into a tart tins.
- Place in fridge to chill.
LEMON CURD
Ingredients:
- 3 Large Eggs
- 3 Large Egg Yolks
- 115g Lakanto Golden Monkfruit Sweetener
- 60g Lemon Juice
- 150g Unsalted Butter
METHOD
- Whisk the whole eggs, egg yolks and Lakanto Golden Monkfruit Sweetener until light in colour.
- Gently whisk through the lemon juice.
- Transfer the mixture to a small pot and place over a low heat.
- Continue to gently whisk mixture until it begins to thicken slightly
- Add butter and continue to stir until fully incorporated.
- Transfer mixture into a container and cool completely
ITALIAN MERINGUE USING LAKANTO
Ingredients:
- 2 Egg Whites
- 28ml Water
- 50g Lakanto Baking Blend
- 1/4 tsp Cream of Tartar
- Decoration eg dried lemon, edible flowers, edible glitter
METHOD
- In a saucepan put the water and Lakanto Baking
- Blend, stir together and place the saucepan over medium heat until it begins to boil stirring with a spoon.
- Boil and bring to 98C (stirring continuously)
- Put the egg whites and cream tartar in a bowl and beat until soft peak.
- Slowly pour the boiled syrup into the egg whites.
- Beat for 4-5 mins to form a thick meringue.
- Pipe the lemon curd into the tart shells.
- Pipe meringue on top of lemon curd.
- Using a blow torch and lightly colour the meringue
- Decorate with dehydrated lemon and flower petals.
- Finish with a light dusting of edible glitter.
Approx.: Nutritional Information Per Serve 60g - Energy 791 kJ (189 Cal) - Protein 4.2g - Total Fat 15.8g Saturated
Fat 8.4g - Carbohydrate 6g - Fibre 2g - Sugar 0.7g Sodium 48mg