Did you know that the keto diet can be sweet and delicious, and you don't really need to give up on sweet little treats? These keto-friendly mini plum tarts will satisfy your sweet tooth without having to give up on your dietary commitments.
With homemade plum jam made from fresh plums with no refined sugar in a keto-approved pie crust, you'll be able to enjoy a delicious dessert with a cup of coffee any time of the year, not only during the stone fruit season. This is also a perfect party dessert, so save this recipe for your next party!
Why You'll Love This Recipe
- It's an ultimate seasonal treat for anyone on the keto diet (and anyone on the diet knows how difficult it may be to satisfy your sugar cravings!)
- It is 100% homemade - from the crust to the filling and the topping.
- The portions are small enough not to feel guilty and big enough to satisfy your cravings. Doesn't that sound terrific?
- The dough is easy to make and doesn't require a food processor.
Ingredients
For the crust, you'll need:
- Butter: Use regular, non-salted butter, which doesn't need to be at room temperature. Cold butter is also fine since you'll need to melt it anyway.
- Erythritol: Allulose is another great option for baked desserts. However, it is not EU-approved and unavailable in local stores; therefore, we opt for monk fruit sweetener or erythritol. This keto sweetener guide discusses keto-friendly sweeteners in more detail.
- Egg yolks: Yolks are needed to ensure the dough's elasticity and to enhance the tart flavor.
- Almond flour: While almond flour tends to make the crust crumbly, we've adjusted this recipe so it is stable and holds well.
- A pinch of salt:
For the plum jam:
- Blended ripe plums: It's best to choose sour plums (we used red plums) to contrast with the dish's overall sweetness. If the plums are ripe and don't provide the desired sourness, add some sour berries (like red currants or red bilberries) to the filling or garnish. Also, save some plum slices as the garnish if you wish. Make sure you use ripe and juicy plums for best results.
- Agar: Look for agar agar powder at the grocery store. Agar will act as a thickening agent to ensure the filling stays inside and doesn't leak. An important thing to remember with agar: don't judge the thickness of the jam while it's hot. Agar first needs to be dissolved in a hot liquid and only thickens while cooling.
Finally, for the topping, you'll need:
- Cream cheese: For desserts, we usually use Mascarpone or a similar unsalted and very creamy cream cheese. Philadelphia has some saltiness, which won't please everyone.
- Heavy cream: Use any heavy cream that is suitable for whipping.
- Erythritol for sweetness
- Sugar-free sprinkles and/or berries for extra texture and interest.
Directions
Making the tart dough:
- In a medium bowl, mix the dry ingredients: flour, erythritol, and salt.
- Melt the butter in a small saucepan on medium heat.
- Make a nest and add egg yolks and the melted butter to the center. Mix with hands until smooth.
- Create a dough ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Baking:
- Preheat the oven to 365°F (185°C).
- Take the dough out of the refrigerator. Distribute it evenly among the mini tart tins and press it with your fingers against the bottom and sides of the tin to make the edges of the crust smooth and even. (You don't need to roll it beforehand, but feel free to do so if you feel it helps.) Pay extra attention to the bottom of the tart so it doesn't turn out too thick.
- Score the bottom of the tarts with a fork. Also, make sure the edges of the pastry are even, too.
- Bake the tarts for 20-25 minutes in the preheated oven until golden brown. When ready, remove them from the oven and cool.
Making the jam:
- Add blended plums and agar in a small pot and heat until 230°F (110°C).
- Then, remove it from the heat and let it cool. Agar will thicken the jam once it cools.
Filling and decorating the tarts:
- Start preparing the filling by adding cream cheese and erythritol to a mixing bowl and whipping until the mixture becomes softer and buttery-like.
- Then, add heavy cream and whisk until firm. Transfer the cream to a pastry bag.
- First, add the plum jam to each tart.
- If the jam is rather sweet, add some sour berries for a more balanced flavor. It's great to leave the berries unblended so they pop on your tongue!
- Pipe the whipped cream on top of the plum jam. Decorate with sprinkles, berries, or sliced plums.
Variations & Tips
- For a quicker and easier version, use store-bought puff pastry instead of making the tart dough from scratch. However, it might not be keto-friendly anymore.
- Roll the dough using a rolling pin before filling into the tart tins if you struggle laying it evenly.
- Make delicious Christmas mini tarts by replacing plum jam with apple jam and adding a teaspoon of cinnamon.
- Replace erythritol with regular sugar for a non-keto version.
Frequently Asked Questions
How do I store the plum tarts?
Keep the leftover tarts in an airtight container and refrigerate for up to 5 days.
Can plums be substituted with other berries or fruits?
Yes! You can use apple, raspberry, or another slightly sour jam. Alternatively, fill the tarts with lemon cream or sugar-free Nutella cream (for an extra sweet dessert!). Feel free to experiment with different fresh fruits and berries once you've mastered the basics of the recipe.
Can I use almond meal instead of almond flour?
Almond flour and almond meal are similar; they are both made from ground almonds. However, almonds in the flour are blanched, resulting in a lighter color. Almond flour is also finer, affecting the texture of the baked product. While you can substitute almond flour with almond meal in this recipe, it might affect the overall look and texture of the dish. We, therefore, recommend sticking to the original recipe and using flour for the dough.
Recipe Card
Delicious Mini Plum Tarts With Homemade Plum Jam
These keto-friendly creamy mini plum tarts will satisfy your sweet tooth without having to give up on your dietary commitments.
Ingredients
Tart dough:
- 2.8 oz (80 g) butter
- 1 oz (ca. 30 g) erythritol
- 3 egg yolks
- 6.4 oz (180 g) almond flour
- a pinch of salt
Plum jam:
- 7 oz (200 g) blended fresh plums
- 2 teaspoon agar agar powder (or 2 tablespoon agar flakes)
Topping:
- 1 ⅓ cup (300 g) cream cheese
- 3.5 oz (100 g) heavy cream
- 1 oz (ca. 30 g) erythritol (adjust to taste)
- sugar-free sprinkles and/or berries of your choice
Instructions
Making the tart dough:
- In a medium bowl, mix the dry ingredients: flour, erythritol, and salt.
- Melt the butter in a small saucepan on medium heat.
- Make a nest and add egg yolks and the melted butter to the center. Mix with hands until smooth.
- Create a dough ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Making the jam:
- Add blended plums and agar in a small pot and heat until 230°F (110°C).
- Then, remove it from the heat and let it cool.
Baking:
- Preheat the oven to 365°F (185°C).
- Take the dough out of the refrigerator. Distribute it evenly among the mini tart tins and press it with your fingers against the bottom and sides of the tin to make the edges of the crust smooth and even. Pay extra attention to the bottom of the tart so it doesn't turn out too thick. Score the bottom of the tarts with a fork.
- Bake the tarts for 20-25 minutes in the preheated oven until golden brown. When ready, remove them from the oven and cool.
Filling and decorating the tarts:
- Start preparing the filling by adding cream cheese and erythritol to a mixing bowl and whipping until the mixture becomes softer and buttery-like.
- Then, add heavy cream and whisk until firm. Transfer the cream to a pastry bag.
- First, add the plum jam to each tart. If the jam is sweet, add some sour berries for a more balanced flavor.
- Pipe the whipped cream on top of the plum jam. Decorate with sugar-free sprinkles, berries, or sliced plums.
Video
Notes
- An important thing to remember with agar: don't judge the thickness of the jam while it's hot. Agar first needs to be dissolved in a hot liquid and only thickens while cooling.
- Roll the dough using a rolling pin before filling it into the tart tins if you struggle to lay it evenly.
Nutritional Value Label
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate
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