Strawberry Cream Tart

Delicious low carb and gluten free strawberry cream tart perfect for any spring or summer brunch!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350F.

Step 2

Whisk together the room temperature butter, egg, almond flour, and sea salt.

Step 3

Chill in the fridge for 15 minutes.

Step 4

Grease the tart tin with coconut oil (my tin was 14″ x 5″).

Step 5

Place the crust into the tin and press it around the edges until it’s an even layer and covers the whole tin.

Step 6

Brush with the whisked egg.

Step 7

Bake the crust for 10 – 12 minutes, until golden brown.

Step 8

Let the crust cool and come to room temperature.

Step 9

With an electric mixer, whip the heavy cream until it begins to get firm, about 1 – 2 minutes.

Step 10

Add the vanilla, sea salt, and agave nectar.

Step 11

Continue to whip until fluffy and whip cream consistency (another 30 seconds – 1 minute).

Step 12

Once the crust is cooled, spread the whip cream evenly throughout.

Step 13

Top with strawberries!

Step 14

Store in fridge until ready to eat.

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