Cream tarts with cherry compote

Cream tarts with cherry compote

Indulge in these low-sugar, gluten-free cream tarts with cherry compote.

  • 40 mins + cooling
  • Makes 7
  • Intermediate

INGREDIENTS

FOR THE BASE

  • 500ml almonds
  • 125ml desiccated coconut, toasted
  • 45ml xylitol
  • 5ml ground ginger
  • 100g butter, melted

FOR THE CHERRY COMPOTE

  • 350g fresh or frozen cherries
  • 15ml vanilla essence
  • 60ml sugar-free cherry jam

FOR THE FILLING

  • 230g cream cheese, at room temperature
  • 250g mascarpone, at room temperature
  • 30ml xylitol
  • 10ml vanilla essence

METHOD

  1. For the base, blitz together the almonds and coconut until fine. Add the remaining ingredients and blitz until it forms a dough.
  2. Press the mixture into the bases and up the sides of 7 x 9.5cm springform tart tins. Place in the freezer until firm.
  3. For the compote, heat all the ingredients on medium for about 10 minutes or until soft, but keeping shape. Cool to room temperature.
  4. For the filling, beat together the ingredients until fluffy. Spread into the tart cases. Top with the compote.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: Jun, 2018


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