Berry Cream Tart

Serves 6

Ingredients

  • 1 sweet pie crust
  • 1/2 cup granulated sugar substitute
  • 3 large eggs
  • 1/3 cup reduced-fat sour cream (not fat-free)
  • 1-2 tbsp brandy (optional)
  • 1 tsp vanilla extract
  • 1 tbsp corn starch
  • 1/2 cup lightly toasted almonds
  • 1/2 pint each raspberries
  • 1/2 pint blackberries
  • 1-2 tbsp granulated sugar substitute

Preparation

  1. Prepare sweet pie crust according to recipe.
  2. Preheat oven to 350 F.
  3. In a medium bowl, combine 1/2 cup granulated sugar substitute and eggs. Whip on high speed until combined. Add sour cream, brandy and vanilla. Mix until well-combined. Add cornstarch and mix to combine.
  4. Roll out dough on a floured surface to form a crust about 50 percent larger than the size of an 8-inch tart pan. Spray pan with cooking spray and press the dough into it. (Don’t panic, it always falls apart a little. Just press it into place.)
  5. Pour filling into crust. Sprinkle almonds around the edge. Bake for 25 minutes, or until crust is lightly browned and custard is set.
  6. Sprinkle the berries with 1-2 tbsp granulated sugar substitute, then arrange in concentric circles until tart is filled.

Nutritional Information per Serving

  • Net carbohydrate: 14 g

Recipe from Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Dessert

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