Crust
- 1 cup almond flour
- 1/4 cup unsalted
butter melted
- 2 tbsp granulated
Monkfruit sweetener (or your preferred granular sweetener)
Filling
- 1/4 cup Sugar-Free
Strawberry Jam*
- 1 egg beaten
- 1/2 cup unsalted
butter melted
- 1/2 cup granulated
Monkfruit sweetener (or your preferred granular sweetener)
- 1/2 cup ground
almonds
- 1/2 tsp almond
extract
Icing
- 1/2 cup powdered
Monkfruit sweetener (or your preferred confectioner's sweetener)
- 2-3 tbsp unsweetened
almond milk
- 1/4 tsp almond
extract
Instructions
1.
Preheat oven to 350ºF and grease a 7"x7" baking pan.
2.
Make the crust – Combine almond flour, melted
butter and sweetener together. Transfer to the lined baking dish and bake for
5-7 minutes until very lightly browned.
3.
Cool for 5 minutes, then spread a thin layer of Sugar-Free Strawberry
Jam on the crust.
4.
Make the frangipane – Mix
together the butter and granular sweetener. Add the ground
almonds, egg and almond extract and mix well. Pour and evenly spread over the
top of the jam layer.
5.
Bake for 20-25 minutes until the frangipane is puffed up and golden
brown.
6.
Make the icing – In a small bowl,
mix together confectioner's sweetener, almond milk and almond extract. Set
aside.
7.
Once the tart has cooled completely, pour the icing on top. Allow it to
set for 10-15 minutes
