Lemon Ginger Tart

Serves 6

Notes from the Chef

I always talk about how a single ingredient can totally change the taste of a recipe. This tart is the perfect example of that. Adding ginger to both the crust and the filling has created what is actually a better recipe.

Ingredients

  • Crust:
  • 2/3 cup flour
  • 1/2 cup toasted nuts (almonds, walnuts or pecans)
  • 1/4 cup granulated sugar substitute
  • 1 pinch salt
  • 1/4 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1/2 tsp baking powder
  • 4 Tbsp butter, cold
  • 1 large egg
  • Filling:
  • 1 pkg cream cheese (not fat-free), room temperature
  • 2/3 cup granulated sugar substitute
  • 1/2 tsp ground ginger
  • 3 large eggs
  • Juice and zest of 2 lemons (about 7 Tbsp juice)

Preparation

  1. In a food processor with a steel blade, pulse all of the dry crust ingredients until well-combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well-distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade.
  2. Remove the dough and pat into a disc about 5-6 inches wide. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes, but overnight will also work.
  3. Roll out the dough on a flowered surface into a roughly 14-inch circle. Using your fingers, fit the dough into a 9- to 10-inch removable bottom fluted tart pan that's been sprayed with cooking spray. (The dough is fragile and will break – not to worry; just piece it together with your fingers.) Refrigerate for 15-20 minutes.
  4. Preheat oven to 350 F.
  5. Whip the cream cheese in the bowl of a food processor or electric mixer until smooth. Add granulated sugar substitute and ginger. Beat until incorporated. Add eggs one at a time, beating well after each addition. Add the lemon juice and beat until well mixed. Stir in the lemon zest by hand.
  6. Pour the filling into the crust and bake for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours. I like to serve this with blackberries.

Nutritional Information per Serving

  • 12 g Net Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Photo credit: Jules on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Dessert

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