Recently, I posted my low carb and gluten free Lemon Almond Shortbread Cookies, and I mentioned in that post that you can use the dough as a tart base. This adorable (and delicious!) tart is the perfect application for that delicately lemon flavored crust. I’m a huge fan of lemon and blueberries together anyway, so this combination was a no brainer for me. The cream is a mixture of Mascarpone cheese, sweetener, and whipped cream.
If you aren’t familiar with Mascarpone, it’s an Italian soft cheese similar to cream cheese but not quite as dense. It tastes like solidified whipped cream and is commonly used in tiramisu and other Italian desserts. You can find it in 8 oz tubs in the specialty cheese section of most larger grocery stores. It’s worth seeking out, but if you can’t find it, substitute an equal amount of cream cheese instead. I made a blueberry puree to serve with it that tasted great, but congealed into a gel, so it was tough to work with. It also adds 2g net carbs per serving, so I will list that as optional in the recipe.
You can put these together up to a day ahead of time, but they are best assembled within 2 hours of serving. I ate some leftover the next day, and they were still delicious but they had lost a bit of their crunch as the crust softened a bit. Also, if you don’t have cute little tart pans like I do (WHY NOT???) then you can make the shells in muffin tins, or you can make this as one large tart or single crust pie.
A beautiful and delicious low carb and gluten free dessert – perfect for special occasions (or anytime!)
- 1 batch Lemon Almond Shortbread Dough
- 8 oz Mascarpone cheese (or cream cheese) softened
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar substitute
- 1 tsp lemon zest (garnish)
- 1/4 cup fresh blueberries (garnish)
- For the blueberry sauce (optional)
- 1 cup blueberries
- 1 tsp sugar substitute
- Per the recipe instructions, bake the shortbread dough into one large tart or pie crust, or 10 smaller tarts. Cool.
- In a medium bowl, whip the Mascarpone lightly with a fork until soft – do not use a mixer or it will separate! In another medium bowl, whip the heavy cream and 1/4 cup sugar substitute together until stiff peaks form (you can use a mixer for that). Add 1/3 of the whipped cream to the mascarpone and gently fold together until combined. Add that mixture gently into the remaining whipped cream and fold until fully combined.
- For the blueberry sauce
- In a small blender or food processor, puree the blueberries and sugar substitute together. Strain through a fine sieve.
- To assemble the tarts
- If serving within an hour, spread the blueberry sauce onto the tart crust. Spread or pipe mascarpone mixture onto the tart. Garnish with fresh blueberries and lemon zest.
- If not serving right away, assemble without the blueberry sauce (to avoid the crust getting soggy) and then serve it on the side.
Approximate nutrition info:
For 1/8th tart, no sauce: 468 calories, 47g fat, 4g net carbs, 9g protein
For 1/8th tart, with sauce: 478 calories, 47g fat, 6g net carbs, 9g protein
For one small tart, no sauce: 374 calories, 37g fat, 3g net carbs, 6g protein
For one small tart, with sauce: 384 calories, 37g fat, 5g net carbs, 6g protein
- Serving Size: 1/8th tart/pie or 1 small tart
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