Sugar Free Lemon Tartlets
Is there anything better to lift the spirits than a sweet lemon tart on an April day? I don't think so! Especially when it has zero sugar in it! These Sugar Free Lemon Tartlets are made with natural stevia from Natvia who kindly gifted me their amazing organic sweetener.
This recipe is an adaptation of their lemon butter almond slice which can be found in their 2019 Winter recipe book.
We all love sweet treats here but I also have very close relatives who sadly can't share many of my bakes with me due to dealing with diabetes. So when Natvia approached me to become an ambassador for their stevia sweetener I jumped at the chance to bake some sugar free recipes so everyone can share them with me!
I adore the lemon flavour as many of you know and paired with a buttery almond pastry they are really out of this world. As flour is also in short supply at the moment I love that adding ground almonds reduces the need for as much plain flour. These Sugar Free Lemon Tartlets are also small batch and will create five servings so are perfect for after dinner pudding. If you don't have mini tart tins, please feel free to substitute for a 23cm standard tart tin. Loose bottomed tins work best.
INGREDIENTS
Lemon Butter
zest of 1 lemon
70ml lemon juice
80g Natvia sweetener
125g butter
2 large eggs, beaten
Pastry
55g Natvia sweetener
125g softened butter
1 tsp vanilla extract
40g ground almonds
150g plain flour
2 tbsp desiccated coconut
fresh basil or mint leaves to decorate
INSTRUCTIONS
Begin making the lemon butter by adding all the lemon butter ingredients to a heavy bottomed pan
Over a low heat, continue to stir the ingredients to warm through for around 5 minutes or until thickened (do not allow to boil or the egg will begin to scramble)
Remove from the heat, pour into a bowl and allow to cool, then refrigerate for a couple of hours
After this time preheat the oven to 200 degrees C fan and grease the mini tart tins
Blend the Natvia in a high speed blender until powdered and resembles the consistency of icing sugar
In a large bowl or stand mixer, beat the butter, blended Natvia and vanilla extract until light and fluffy
Add the ground almonds and plain flour and mix gently to combine
Bring the mix together with your hands and gently press the pastry into the tartlet tins
Prick the bottom of the pastry layer to allow steam to escape and bake for around 8 minutes until lightly golden
Remove from the oven and allow to cool for 10 minutes
Turn the oven temperature down to 150 degrees C fan
Fill the tartlets with the lemon butter, sprinkle over the desiccated coconut and return to the oven to bake for around 20 minutes
Remove from the oven and allow to cool before serving decorated with the small basil or mint leaves
