Lemon Ginger Tart
Net carbohydrates 12g.
Pam Spray for the pan
(9-10 inch removable bottom fluted tart pan)
½ cup toasted nuts (either Almonds, Walnuts, or Pecans)
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp. cinnamon
1/8 Tsp. ground ginger
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1 pkg. reduced fat (not fat free) cream cheese at room temperature
2/3 cup GRANULATED SUGAR SUBSTITUTE
juice AND zest of two lemons (about 7 tablespoons)
3 large eggs
½ Tsp. Ground Ginger
HOW I PREPARE THE RECIPE:
In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the nuts disappear into the mixture. Add cold butter and pulse until butter is well distributed in the flour mixture. Add the egg and pulse until mixture forms a ball on the blade. Remove dough pat into a disc about 5-6’’. Wrap disc in plastic wrap and refrigerate for at least ½ hour but overnight will also work.
Roll out the crust on flowered surface to about a 14 in circle. Using your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers. Refrigerate for 15-20 minutes before filling.
Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add GRANULATED SUGAR SUBSTITUTE and ginger.Beat until incorporated. Add eggs one at a time beating well after each addition. Add the lemon juice BUT NOT zest of the lemons. Beat until well mixed. BY HAND stir in the lemon zest.
Pour into the crust and bake at 350 for 25-30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.