TART A CITRON
Net carbohydrates 12g.
Pam Spray for the pan
(9-10 inch removable bottom fluted tart pan)
¾ c. flour
¼ cup toasted nuts (either Almonds, Walnuts, or Pecans)
¼ c. GRANULATED SUGAR SUBSTITUTE
1 pinch salt
¼ tsp cinnamon
½ tsp. baking powder
4 tbsp. butter or margarine
1 large egg
1-2 tbsp. iced water
1 pkg. (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
HOW I PREPARE THE RECIPE:
Crust: In a food processor with a steel blade pulse all of the dry ingredients until very well combined and the almonds 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. Sometimes you will need to add a little water to make it form the ball. 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
Filling: Beat cream cheese in the bowl of a food processor or electric mixer until smooth. Add GRANULATED SUGAR SUBSTITUTE and 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 30 minutes. Transfer to a rack and cool. Refrigerate for 2-3 hours.
Serve garnished with a few lightly sweetened Blueberries or strawberries or raspberries.