Please see the description box below video (click the down arrow on the right hand side beside the title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
I was skeptical that flakiness could be achieved with almond flour, so I tried this recipe. Turns out I was correct to be skeptical: the tartlette's crusts were certainly crispy, but flaky, sadly not, despite the fraisage technique. They are quite nice and still crispy the next day, but more like a crispy almond cookie than flaky pastry.
HI Elsie. I've been using liquid whole egg in recipes a lot, since I received some from the food bank. I do have large eggs as well. Does mixing in an unbeaten whole egg make a difference in the dough vs. using the equivalent of a beaten whole large egg?
Thanks for sharing. What brand of sweetener you would recommend? I found that erythritol gives sandy texture although I used powder erythritol already. I use Now Foods Powder Erythritol. Kindly advise. Thanks
Yes I agree but somehow with this jam, the erythritol did not taste grainy to me. I have only used erythritol, lakanto and stevia liquid so far and they tend to vary in the sweetness level. Stevia liquid is a good choice if you want to avoid any grainy texture but I am not sure about the amount so it's best to estimate, taste and adjust accordingly.
Thanks ! 1st time trying keto tarts! This made about 14 tarts. It was nice when cool. But once I put into the fridge . The crust is not crispy at all and become like soggy.. why is it so?
When you bake the crust you need to ensure that they are nicely browned and dry especially the bottom layer. I actually found the crust to be crispier after chilling but when chilled for longer periods then condensation kicks in but it helps to reheat them in the oven to dry up the crust.
That was the given US measurement when I googled to convert. As not all cups and spoons are the same everywhere, I always recommend to weigh the ingredients for accuracy
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
Please see the description box below video (click the down arrow on the right hand side beside the title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !
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*These keto cheese tarts look absolutely delicious! Can't wait to give this recipe a try.*
Amazing as usual 👍
WoW loved it... looks so yummy...will try soon. U r an expert... thanks for uploading ... keep doing so.. God Bless
Thank you 😊
Me encantan tus recetas, muchas gracias ❤️🌺 aaaah y esa música de fondo buenísimaaa, saludos 🙋♀️🇲🇽🌹
Mouth watering! Thanks
I've made it. Delicious!!!!!!!! Thank you for the recipe.
So happy to hear that! Thanks so much for your feedback ❤
Thank you, yummy
You might want to redo your subtitles; you start by making the crust, not the fillings. Can't wait to try this recipe, thank you so much.
Just great recipes you are doing > thanks for that ❤️👍🌏🌈🏖
You're most welcome 😊
I was skeptical that flakiness could be achieved with almond flour, so I tried this recipe. Turns out I was correct to be skeptical: the tartlette's crusts were certainly crispy, but flaky, sadly not, despite the fraisage technique. They are quite nice and still crispy the next day, but more like a crispy almond cookie than flaky pastry.
Still sounds good though!
Hi can you share what brand of sour cream did you use? Thanks 🥰🥰🥰
Sorry I can't remember but you can use any brand of sour cream.
HI Elsie.
I've been using liquid whole egg in recipes a lot, since I received some from the food bank. I do have large eggs as well. Does mixing in an unbeaten whole egg make a difference in the dough vs. using the equivalent of a beaten whole large egg?
Hi Pam, I have no experience with liquid whole eggs but I think it sd be doable as the egg is used as a binder only.
@@lowcarbrecipeideas
So, whether or not the egg is beaten first shouldn't make a difference? Cool.
Thanks, Elsie!
Thanks for sharing. What brand of sweetener you would recommend? I found that erythritol gives sandy texture although I used powder erythritol already. I use Now Foods Powder Erythritol. Kindly advise. Thanks
Yes I agree but somehow with this jam, the erythritol did not taste grainy to me. I have only used erythritol, lakanto and stevia liquid so far and they tend to vary in the sweetness level. Stevia liquid is a good choice if you want to avoid any grainy texture but I am not sure about the amount so it's best to estimate, taste and adjust accordingly.
@@lowcarbrecipeideas Thanks for the advice😊
Can i skip the sour cream or can i substitute it?
You can substitute with yogurt or just increase the cream cheese with the same amount.
🤩 I love it and I want to try this recipe, but we do not have sour cream, what is the alternative?
You can use replace it with cream cheese
When I don't have sour cream, I substitute full fat yogurt.
@@VM-qe5rh Yes that is a good replacement too or heavy cream thanks
Thanks ! 1st time trying keto tarts! This made about 14 tarts. It was nice when cool. But once I put into the fridge . The crust is not crispy at all and become like soggy.. why is it so?
Oh it’s recommend not too much salt as my crust is kind of salty :)
When you bake the crust you need to ensure that they are nicely browned and dry especially the bottom layer. I actually found the crust to be crispier after chilling but when chilled for longer periods then condensation kicks in but it helps to reheat them in the oven to dry up the crust.
Oh then you can reduce the salt to 1/4 to 1/2 tsp 🙏
Thanks !
What can be used instead of butter
请问可以加蛋黄液涂在烤好的皮，然后再拿去烤吗？只是想加中皮的味道，不知道可不可以这样做？
Yes you can
Is 1/3 cup butter is right amount? The dough become runny.
That was the given US measurement when I googled to convert. As not all cups and spoons are the same everywhere, I always recommend to weigh the ingredients for accuracy
Can you tell me the weight of your egg, definitions of large vary. Thanks Rosemary Perth Western Australia
Sure it's about 60 g
Utilisez une balance
Please I did your tart so delicious but so soft and was broken what I should do?
Do you mean the crust is soft? Did you use almond flour?
@@lowcarbrecipeideas yes I did may be too much butter or should i use more than 1 egg
@@omar-ct1nl If you follow the recipe and weigh the ingredients the tarts sd be ok.
@@lowcarbrecipeideas this time it is perfect alhamdulellah .I did what u said thank you so much
@@omar-ct1nl So glad to hear that! Thanks for your feedback ❤
I love your recipes! I don't mean to sound like a complainer but the very 1st song that you play, makes me quiver.
Very international, the music superb, designed beautifully to elicit cheerful thoughts and feelings. I'd have that quiver looked at...
@@zearrocks your thoughts. I have a right to my opinion.
😁👍👌✌🖖😎