10 servings

CREAM

500 ml unsweetened almond milk

2 tsp vanilla essence or to taste

skin of 1 lemon

2 egg yolks

4 tbsp stevia powder or to taste

10 gr unflavored powdered gelatin and ¼ cup water

DOUGH

200 gr almond flour

1 tsp baking powder

6 tbsp stevia powder or to taste

1 tbsp almond milk 

1 beaten egg

2 tbsp coconut oil (30 ml)

FRUIT

½ tbsp unflavored gelatin and 2 tbsp water

400 gr pitted cherries

4 tbsp stevia powder or to taste

3 tbsp water

Pour the gelatin sprinkling as shower in ¼ cup of water and let it hydrate for 10 minutes. Set aside.

In a pot over medium heat add the milk, vanilla and lemon peel, and heat avoiding boil and stir with a wooden spoon. Take off the heat and remove the lemon peel.

In a medium bowl, beat the egg yolks with the stevia powder until well combined. Now add the hot milk in a thin stream over the yolks whisking constantly to prevent them from curdling.

Now pour this mixture back to the pot and heat slowly over low heat for about 5 minutes. (Do not boil). Then remove from heat and keep stirring for another minute.

Heat the gelatin in the microwave for 10 to 15 seconds to melt. Pour into the cream and stir with the hand mixer to avoid lumps.

Transfer to a glass container and cover with plastic wrap to prevent a hard coating.

Once cold refrigerate for consistency. Set aside

Preheat the oven to 350º F. Prepare a removable 22 cm round cake mold and grease it with a little coconut oil. In a bowl add the flour, baking powder, and stevia. Stir. Add egg and oil and mix. Add milk if necessary. Transfer the dough to the mold placing it at the bottom and on the sides. Bake for 8-10 minutes. Set aside.

In a small container add 2 tablespoons of water and sprinkle gelatin. Let it rest for 10 minutes.

In a saucepan over low heat 3 tablespoons of water, the cherries and the stevia, cook until they take a little consistency, about 10-15 minutes. Remove from heat. Melt the gelatin for 10 seconds in the microwave and pour into the pot. Stir.

Now spread the cream on the tart and distribute the cherries with their sauce on top.

Per serving

Cal: 205.9 P: 6.2 F: 16.4 Cb: 12.2