WHITE RASPBERRY ALMOND CREAM CHEESE TART

I saw this recipe on Food52 the other day and wanted to make it right away. The hubby isn’t a fan of persimmons, and I had a bag of white raspberries in the freezer anyways. And a great thing is that its easily made low carb. Here is the link to the original recipe if you’d prefer a non-low carb recipe.

Both the hubby and a girlfriend gave it the thumbs up and its definitely a keeper. A great dessert for when you need a little sweet something.

Post date edit: I made a Blueberry Almond Tart with this recipe and it was fabulous. The crust I made with almond flour and toasted coconut, added a touch of spices. I think with the stronger flavor of blueberries, it made enough difference in the end to make it my favourite of the the two.

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White Raspberry Almond Cream Cheese Tart

Ingredients

Crust Ingredients

• 1 1/2 c almond meal or almond flour
• 3 tablespoons melted butter
• 1/4 tsp almond extract
• 1/8 c Stevia or whatever favourite sugar substitute would equal 1/4 c sugar
• 1/2 tsp fresh ground nutmeg
• 1/4 tsp cinnamon

Tart Ingredients

• 8 ounces softened cream cheese
• Slightly less than 1/8 c Stevia or a couple squirt of sugar free vanilla syrup or whatever favourite sugar substitute would equal 1/3 c sugar
• 1 egg
• 2 tablespoons whipping cream
• 1 tsp pure almond extract
• 1 tsp pure vanilla extract
• 2 c frozen white raspberries
• 2 tbsp sliced almonds toasted

Instructions

Crust

• In a bowl, mix ingredients until it forms a granular texture.
• Pour into a springform pan (or tart pan) that has been sprayed with PAM and press down to form the crust
• Bake at 350F for 8-10 minutes until it begins to brown.
• Set aside to cool

Filling

• With an electric mixer, cream the cream cheese until fluffy. Add the cream, egg, Stevia, vanilla, and almond extract and whip until creamy and smooth.
• Take 1 c of white raspberries and nuke for 1 minute. Give a quick blend with the hand mixer and stir the purée into the cream cheese mixture.
• Pour into the crust and smooth out.
• Mix the remaining cup of raspberries and almonds together and sprinkle over the top of the cream cheese mixture.
• Bake at 350F for 35-40 minutes until set.
• Remove and let cool completely before serving.

Notes

I didn't have sliced almonds and used slivered. Although it tasted fine, texture wise I would prefer the sliced.