Keto Rasmalai Tartlets

Allergens

None

Ingredients

• 1 cup almond flour
• 4 tablespoons cold unsalted butter, cut into cubes
• 1/2 teaspoon salt
• 8 ounces cream cheese, softened
• 3 tablespoons powdered erythritol
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 1/4 cup unsweetened almond milk
• 1 teaspoon green cardamom seeds, crushed
• 1/2 cup sugar
• free pistachio pudding mix
• 1/4 cup slivered almonds, toasted

Instructions

1. In a medium bowl, combine almond flour and cold butter cubes. Use your fingers to rub the mixture until it forms a coarse crumbly texture. Press into tartlet pans and refrigerate for 30 minutes or freeze for 15 minutes.
2. Preheat oven to 350°F (180°C). Bake the crusts for 15 17 minutes until lightly golden. Let them cool.
3. In a large bowl, combine cream cheese, powdered erythritol, and vanilla extract. Whisk until smooth.
4. In a separate saucepan, heat heavy whipping cream, almond milk, cardamom seeds, and sugar free pistachio pudding mix over medium heat. Stir constantly until the mixture thickens and coats the back of a spoon, around 5 minutes. Remove from heat and let cool.
5. Gradually add the cooled cream mixture to the cream cheese mixture, whisking until smooth.
6. Fill each tartlet shell with the creamy filling. Top with toasted slivered almonds. Chill for at least an hour before serving.
7. Prep: 30 mins Cook: 15 mins Total: 45 mins

Chef’s Insight

The crust can be made ahead of time to save time on the day of preparation.

Notes

Adjust cardamom seeds to taste for a stronger or milder flavor.