Ingredients:

  • 2 cups (190g) superfine almond flour
  • 1/4 cup (55g) melted unsalted butter
  • 2 tbsp (25g) erythritol or monk fruit sweetener
  • 1/4 tsp (1.5g) salt
  • 16 oz (450g) full-fat cream cheese, softened to room temperature
  • 1 cup (240ml) heavy whipping cream, ice-cold
  • 1/2 cup (90g) powdered monk fruit sweetener
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15g) lemon juice
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 tbsp (15ml) water
  • 1 tsp (4g) chia seeds

Instructions:

  1. Combine almond flour, melted butter, sweetener, and salt in a bowl. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom using a flat-bottomed glass. Press until the base is solid and pale gold.
  3. Beat the softened cream cheese and powdered sweetener until smooth. Mix for 3 minutes until it looks silky and glossy.
  4. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture along with the vanilla and lemon juice.
  6. Spread the filling evenly into the prepared crust and smooth the top with an offset spatula.
  7. In a tiny bowl, mix the chia seeds and water.
  8. Arrange blueberries in a concentrated circle in the center and ring the outer edge with sliced strawberries.
  9. Chill the tart in the refrigerator for 4 hours before slicing and serving.