Please see the description box below video (click the down arrow on the right hand side beside the title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I was skeptical that flakiness could be achieved with almond flour, so I tried this recipe. Turns out I was correct to be skeptical: the tartlette's crusts were certainly crispy, but flaky, sadly not, despite the fraisage technique. They are quite nice and still crispy the next day, but more like a crispy almond cookie than flaky pastry.
HI Elsie. I've been using liquid whole egg in recipes a lot, since I received some from the food bank. I do have large eggs as well. Does mixing in an unbeaten whole egg make a difference in the dough vs. using the equivalent of a beaten whole large egg?
Thanks for sharing. What brand of sweetener you would recommend? I found that erythritol gives sandy texture although I used powder erythritol already. I use Now Foods Powder Erythritol. Kindly advise. Thanks
Yes I agree but somehow with this jam, the erythritol did not taste grainy to me. I have only used erythritol, lakanto and stevia liquid so far and they tend to vary in the sweetness level. Stevia liquid is a good choice if you want to avoid any grainy texture but I am not sure about the amount so it's best to estimate, taste and adjust accordingly.
Thanks ! 1st time trying keto tarts! This made about 14 tarts. It was nice when cool. But once I put into the fridge . The crust is not crispy at all and become like soggy.. why is it so?
When you bake the crust you need to ensure that they are nicely browned and dry especially the bottom layer. I actually found the crust to be crispier after chilling but when chilled for longer periods then condensation kicks in but it helps to reheat them in the oven to dry up the crust.
That was the given US measurement when I googled to convert. As not all cups and spoons are the same everywhere, I always recommend to weigh the ingredients for accuracy
