Have a very healthy Christmas from the team at the Diabetes Clinic. This recipe comes with a FREE special Christmas offer.
These little tarts are just the thing for a Christmas plate in the lead up or on the day. They have a shortcrust like shell and raspberry and lemon curd centre, sweetened with either monk fruit or stevia.
Raspberry and Lemon Christmas Tarts
Makes 24-30 bite sized tarts
Cases can be made the day before and stored in an airtight container and filling chilled in the fridge.
1c ground almonds
½ c ground walnuts (Blitz walnut pieces in the blender)
⅓ c coconut flour
½ c tapioca starch
2 Tbsp psyllium husks
1 small egg
2 Tbsp butter
½ tsp baking soda
¼ tsp stevia liquid
250g fresh or frozen raspberries defrosted
Juice and finely grated zest of 2 lemons
¼ cup monkfruit sweetener or stevia equivalent
4 egg yolks
75g butter chopped
1 ½ Tbsp chia seeds
100g 70% dark chocolate
75g cacao butter
25g coconut butter
20 drops stevia
To make the pastry place all of the ingredients into a food processor and combine until the mixture comes together into a ball. Turn out dough, wrap and chill for 30 minutes. Place tablespoon sized balls of dough into well greased mini muffin tins and press with fingers to cover the base and up the sides of each hole. Prick the bases with a fork. Bake for 12 minutes until golden.
Melt the butter for the filling in a medium sized pot. Add the raspberries, lemon juice and sweetener and bring to the boil. Remove from the heat and whisk the egg yolks into the hot mixture one at a time to make sure they don’t scramble.
Return to the heat and cook over a low heat stirring continuously to avoid catching on the bottom until the mixture coats the back of a spoon. Cool and stir in the chia seeds. Refrigerate until ready to assemble.
To make the topping place the dark chocolate and the cacao butter into separate heat proof bowls. Place the dark chocolate bowl over a pot of simmering water to melt. Do not allow water or steam to get into the bowl. Spread the melted chocolate onto a sheet of baking paper. Place the bowl of cacao butter over pan of hot water and add the coconut butter and stevia. Stir until melted. Pour into a zip lock bag and cool until it is starting to thicken. Snip the corner off the bag and pour lines of cacao butter over the dark chocolate while it is still soft and swirl through.
Place on a tray in the fridge until set and remove and cut star or other shapes from the chocolate. To assemble spoon raspberry filling into the cases and tope with a chocolate star. You may not want to assemble until you are ready to use them as the cases are delicate without the gluten and will go soft quickly.
-Julie Buckley (Coach/Chef)
Diabetes Clinic New Zealand
To get hold of our FREE 2018 Christmas Cook Book please ‘like’ our Facebook page https://www.facebook.com/diabetesclinicnz/ and tag a friend in the comments section under this recipe and then send us a message “Xmas Cook Book please”.
The 2018 Xmas Cook Book will be delivered digitally to those in our message system. It is full of great healthy recipes for the whole family. Feel free to share your book with family and friends and have a very merry Christmas.