Keto Macadamia Cream Tartlets with Pistachio Almond Crust
Ingredients
For the Crust
- 1 cup almond flour
- ¼ cup raw pistachios
- ¼ cup butter softened
- ½ Tsp vanilla extract
For the Filling
- ½ cup heavy cream
- 1 pouch SuperFat Macadamia Coconut
- 1 Tsp vanilla extract
- 1 Tbsp monkfruit
- 2 Tbsp pistachios chopped
Instructions
For the Crust
- Preheat oven to 350F.
- Grease 2 mini tart pans and set aside.
- In a food processor, pulse almond flour and pistachios to finely chop.
- Add butter and vanilla extract then process 1-2 minutes, until dough forms.
- Press dough into tart pans then bake 10-12 minutes, until golden.
- Allow pie crusts to cool on wire rack or in refrigerator 30 minutes, until completely cool.
For the Filling
- In a bowl with an electric mixer, whip together SuperFat Macadamia Coconut and heavy whipping cream 2-3 minutes, until medium peaks form.
- Add vanilla extract and monkfruit. Continue to whip 3-4 minutes, until stiff peaks form.
- Scoop or pipe into cooled pie crusts.
- Top with chopped pistachios.
Nutrition
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