“Mediterranean Keto-Friendly Lemon Mousse Tartlets with Raspberry Coulis”

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 1. 2 cups almond flour 2. 4 tbsp unsalted butter, melted 3. 1/4 tsp sea salt 4. 1 cup heavy whipping cream 5. 1 cup full
• fat coconut milk 6. 7 large egg yolks 7. 2 lemons, zested and juiced 8. 1/2 cup erythritol or keto
• friendly sweetener 9. 4 egg whites 10. 1/4 tsp cream of tartar 11. 1 1/2 cups fresh raspberries 12. 3 tbsp water 13. 2 tbsp erythritol or keto
• friendly sweetener

Instructions

1. Prepare the crust: In a medium bowl, mix almond flour, melted butter, and sea salt until combined. Press into the bottom of four tartlet pans. Bake at 350°F (180°C) for 12 minutes or until golden brown. Allow to cool.
2. Prepare the lemon filling: In a medium saucepan, whisk together heavy whipping cream, full fat coconut milk, egg yolks, and keto friendly sweetener. Add lemon zest and juice. Cook over low heat, stirring constantly, until thickened. Strain through a fine mesh strainer into a bowl and let cool.
3. Prepare the meringue: In a clean bowl, beat egg whites with cream of tartar until stiff peaks form. Gradually add keto friendly sweetener and continue beating until glossy and smooth.
4. Assemble the tartlets: Pour lemon filling over cooled crusts, then pipe or spread meringue on top. Use a torch to lightly brown the meringue. Chill for at least 2 hours.
5. Prepare the raspberry coulis: In a small saucepan, combine raspberries, water, and sweetener. Cook over medium heat until raspberries break down and liquid thickens slightly. Strain through a fine mesh strainer into a bowl and chill until ready to serve.
6. Serve the tartlets with a drizzle of coulis on top.

Chef’s Insight

To achieve the perfect texture for the meringue, ensure that your mixing bowl and beaters are completely grease-free.

Notes

This recipe is perfect for a special occasion or to impress guests with its stunning presentation and delicious flavors.