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.
