Tuesday, 1 October 2013

Time for tartlets!

Today I dreamed about cooking something sweet. I was wondering if I could make a nice, sugar free dessert, that was zesty and a bit like a key lime pie - only low carb. 

I think I did it!  

I baked up some flax meal tartlets and filled them with a lemony, limey sweetly tart filling and topped them with some seriously lemony "icing". Served with a spoonful of heavy cream these babies were just right.

The recipe:

3/4 cup Golden flax meal
50g Organic butter (I used Harmonie brand)
1/4 cup Natvia (a Stevia Erythritol blend)
10 drops Vanilla Creme 'Sweet Leaf' Liquid Stevia
1/4 cup shredded coconut
1Tbs Unsweetened, unflavoured whey protein powder (I used Naked Whey brand)
1 Free range egg

3/4 cup Cream cheese (softened)
2 sachets of True Lime 
1 Sachet of True Lemon (you could use the juice of one whole lime + one lemon wedge, but this might make the filling a bit softer)
1 Tbs of powdered Natvia (use a coffee grinder to grind up the granulated Natvia into a powder like icing sugar)
10 drops of Vanilla Creme 'Sweet Leaf' Liquid Stevia

Juice of 1 Lime
2 tsp Nativa
3 pinches (approx) of Xanthan gum


In a bowl measure out the golden flax meal. Add the softened butter and rub it through the flax meal until the mix looks like crumbs. Add Natvia and Stevia and stir through.  Add the egg and mix until the whole lot comes together in a stiff dough.

Take walnut sized pieces of dough and press into the bottom of 12 large silicone muffin cups, making sure to press the mix up the sides a little bit to form a hollow/indentation in the middle. (I don't own tartlet cases, if you do, go wild and use them)

Bake on an oven slide for about 12 mins at 180c. Watch them well. They'll be ready when the sides are slightly golden brown.

Take out of oven and let cool slightly. When ok to handle, carefully pop the tartlet cases out of silicone cups and allow to cool on a wire cooling rack.


Mix the softened cream cheese with the sachets of True Lemon and Lime (or juices) Add the Stevia, then the powdered Natvia and stir until combined. Spoon filling into cold tartlet cases and smooth the tops.


In a small glass ramekin, add the Natvia to the lime juice and buzz in the microwave for 30 seconds. Sprinkle generous pinches of Xanthan gum over the warm juice mix, whisking well between adding each pinch. Allow time to thicken. 

Pipe in icing in thin stripes over the top of the tartlets.

Chill in the refrigerator and serve with heavy cream. Makes approx 12 tartlets.

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