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.