Trying to be healthy, but your sweet tooth always gets you off course? Well, here's a recipe to satisfy your craving for sweets, without the guilt that comes from breaking a diet. Like the cheesecakes I made earlier, this tart swaps out Splenda for sugar and has a low-carb almond crust. The curd turned out fantastic, it tastes just like the real deal! Note: This recipe could also be adapted into an ice box pie recipe. Just hold some whipped cream into the curd, then freeze the entire pie. yum. Enjoy!
Figure Friendly Lime Curd Tart
Crust Ingredients:
1 1/2 c. almond flour
2 tablespoons Splenda
2 teaspoons cinnamon
2 teaspoons ginger
4 tablespoons butter, melted
Directions:
Preheat oven to 350F. Combine the almond flour, Splenda, cinnamon and ginger in a pie or tart pan. Add the melted butter and combine until butter is completely incorporated.
Press the mixture down into the pan. Bake for 10 minutes.
Curd Ingredients:
1/2 fresh squeezed lime juice, strained
4 eggs
1 cup Splenda
4 tablespoons butter, cut into pats
Directions:
Whisk the eggs, then add the Splenda and mix until combined. Add the lime and mix.
Cook the mixture on a double broiler (I just place a glass bowl over a pot with simmering water. Just make sure the water doesn't touch the bowl.) Cook until the mixture is thick, about 10 minutes, whisking continuously (no one likes lumpy curd! haha). The consistency of finished curd will be like that of pudding, but not as firm.
Remove from heat and mix in the butter until well incorporated and smooth.
To assemble, pour the lime curd into the crust. Refrigerate for 30 minutes before serving.
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