Low-Carb Strawberry Mousse Tartlets feature a swoon-worthy rich and creamy strawberry cheesecake filling inside golden pastry crust.
Ingredients
Crust:
1 cup (112 g) almond flour
⅛ teaspoon fine sea salt
1 large egg white (about 1 tablespoon + 1 teaspoon egg white)
¼ teaspoon pure vanilla extract
2 drops stevia glycerite
Strawberry Mousse:
4 oz (115 g) full-fat cream cheese, at room temperature
¼ cup mashed strawberries (about 2 large strawberries)
1 tablespoon erythritol
½ teaspoon pure vanilla extract
4 drops stevia glycerite
¼ cup heavy whipping cream, whipped to stiff peaks
Other:
2 fresh strawberries, halved
Instructions
For the crust, preheat the oven to 350F. Combine the almond flour and salt in a medium bowl. Whisk together the egg white, vanilla, and stevia in a separate bowl. Stir the wet ingredients into the dry until it forms a sticky dough. Divide the dough in to 4 equal balls; press the dough into the bottom and up the sides of 4 individual tart molds (my molds are 3½ inches in diameter and 1 inch high). Use a fork to poke a few holes in the bottom of each. Bake the crusts until light golden brown, about 20 minutes; cool completely.
For the strawberry mousse, beat together the cream cheese and mashed strawberries, and then beat in the erythritol, vanilla, and stevia. Beat in ¼ of the whipped cream, and then fold in the rest of the whipped cream ¼ at a time.
To assemble, divide the mousse between the cooled pastry shells and place ½ a strawberry on top of each.
Serve.
Notes
Storage Note: These will keep in the fridge for up to 3 days, but the crust does get softer as they sit.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/low-carb-strawberry-mousse-tartlets/