12 servings

DOUGH

2 cups almond flour

2 tbsp coconut oil

1 tbsp stevia or to taste

½ tsp sea salt

1 egg

FILLING

500 ml almond milk 

2 tsp vanilla extract

1 lemon peel

2 egg yolks

4 tbsp powdered stevia or to taste

10 gr unflavored gelatin and ¼ cup water

10 ripe apricots 

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.

Preheat the oven to 350° F. In a bowl sift the flour and salt. Add coconut oil, stevia and egg, mix well.

Transfer dough to 9-inch-diameter tart pan with removable bottom previously greased with coconut oil. Using fingertips, press dough evenly onto sides and bottom of pan and prick it with a fork. Bake for about 7 - 8 minutes. Set aside.

Slice apricots (or you can halve).  Now add the cold custard on top the cooked dough and arrange the sliced apricots in circle. 

* If you are not going to eat now, and to prevent the apricots from darkening, hydrate for 10 minutes 1 sachet of unflavored gelatin in ½ cup of water. Then melt in the microwave for 10-15 seconds and add 1 tablespoon of stevia powder. Let cool slightly and then brush the fruit. Refrigerate.

Per serving

Cal: 155.4 P: 5.1 G: 12.6 Cb: 7.4