Low-Carb Strawberry Mousse Tartlets feature a swoon-worthy rich and creamy strawberry cheesecake filling inside golden pastry crust.
One of the things that makes most girls’ hearts go pitter-patter is looking at beautiful pastries. Gazing at a window display of edible pastry art is like peering inside the windows at Tiffany and Co.
Well, maybe pastries aren’t quite as thrilling as diamonds, but they definitely make me swoon. The thing is, I don’t really enjoy indulging in them (no matter how pretty they are), knowing that I’ll soon be facing a sugar crash. But the solution is simple: low-carb pastries!
The most difficult part of developing this recipe was coming up with the perfect crust. I wanted it to be low-carb, but also easy to make, and with a fairly short ingredient list of items that a well-stocked pantry would already have on hand. The end result is as close to low-carb pastry crust perfection as I can get it.
The strawberry mousse was inspired by my recipe for Low-Carb Strawberry Cheesecake Mousse on my other blog, Healthy Sweet Eats. It’s creamy, rich, and fruity, with the perfect touch of sweetness. It would make a lovely dessert on its own, but the tart shells really do take this dessert to the next level, especially in terms of presentation.
What dessert makes you swoon?
- 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
- 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
- 2 fresh strawberries, halved
- 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.