Low Carb Almond & Coconut Tart with Poached Pears & Coconut Cream
A rich and dense tart, perfectly paired with poached pears and coconut cream.
Quite sinful, but worth every bite 😉
| Servings | Prep Time |
| 12people | 10minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 4 Eggs
- 2tsp vanilla extract
- 200g melted butter
- 180g almond flour
- 100g xylitol
- 60g desiccated coconut
- 1cup water
- 1/2cup Adelpracht wine {or other semi sweet dessert wine}
- 1 vanilla pod
- 2 pears
Instructions
- Cream the eggs, vanilla and butter together with a hand mixer.
- Mix the dry ingredients and fold into the egg mixture.
- Pour the batter into a greased tart dish {30cm} and bake for 25 minutes at 180C.
- To prepare the pears, peel and core the pears, then cut into 8 pieces.
- Place them in a small saucepan with a cup of water, dessert wine and vanilla pod. Let it slowly simmer until all the liquid has reduced.
- Serve the tart with poached pears and whipped coconut cream. {To make the whipped cream, refridgerate a tin of coconut cream overnight and whip}
Recipe Notes
