French · Dessert
Corsican Fresh Cheese Tart
A low-carb reworking of Corsica's fresh-cheese tart, brulicciu, built on cream cheese and ricotta in place of broccio, sweetened entirely with allulose and set in a slim almond-flour-thickened custard base.
$2
15 minsPrep
33 minsCook
238 minsTotal
MediumLevel
Nutrition per serving
375Calories
13.2gProtein
32.3gFat
18.9gCarbs
3gSugar
2.1gFiber
236mgSodium
264mgChol
15.1gSat Fat
226mgPotassium
163mgCalcium
1.3mgIron
0.6mcgVitamin B12
6.7mgVitamin C
0gPolyol
11gAllulose
0.5gAlcohol
Goes well with
Herbal Tea (Chamomile or Herb Infusion)
local
Corsican White Wine (Vermentino)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Heat the oven to 160°C and butter a 10cm springform tin, lining the base with a disc of parchment.
2
Beat the softened cream cheese and drained ricotta together until completely smooth with no lumps.
3
Whisk in the whole egg and extra yolk one at a time, then beat in the allulose until dissolved.
4
Fold in the almond flour, lemon zest, lemon juice and vanilla extract until just combined - do not overmix.
5
Pour the batter into the prepared tin and tap gently on the counter to release air bubbles.
6
Bake for 32-35 minutes until the edges are set but the centre still has a gentle wobble.
7
Turn off the oven, crack the door open and let the tart cool inside for 10 minutes to prevent cracking.
8
Chill the tart in the fridge for at least 3 hours, or overnight, until fully set.
9
Unmould, scatter the fresh raspberry halves over the top just before slicing and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g softened cream cheese
- 2.1 oz60g drained ricotta
- 11 egg, beaten (50g)
- 1 1/81 1/8 egg yolks (18g)
- 0.7 oz20g almond flour
- 0.8 oz22g allulose
- 0.2 oz6g zested lemon
- 0.2 oz6g lemon juice
- 0.1 oz3g vanilla extract
- 0.3 oz8g melted, for greasing butter
- 1.1 oz30g halved raspberry
