Greek · Dessert
Greek Cheese Pie Tartlets
A low-carb reworking of the Greek cheese pie (tiropita-inspired custard tart), swapping phyllo for an almond flour pastry and sweetening the cottage-cheese-and-cream-cheese filling with allulose instead of sugar or honey.
$1
20 minsPrep
28 minsCook
78 minsTotal
MediumLevel
Nutrition per serving
395Calories
13.8gProtein
34.8gFat
18.5gCarbs
3.3gSugar
3.5gFiber
480mgSodium
152mgChol
12.5gSat Fat
299mgPotassium
147mgCalcium
1.5mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
9gAllulose
0.3gAlcohol
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Ellinikos Kafes)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F). Lightly grease 2 x 8cm individual tart tins.
2
In a bowl, combine almond flour, melted butter, egg yolk, 8g allulose and salt into a soft dough; press evenly into the base and sides of the two tart tins.
3
Blind-prick the pastry bases with a fork and bake for 10 minutes until just set and lightly golden; cool slightly on a wire rack.
4
In a food processor, blend the drained cottage cheese and cream cheese until completely smooth with no lumps.
5
Add the beaten egg, 10g allulose, lemon zest and vanilla extract to the cheese mixture and blend again until silky.
6
Pour the cheese filling evenly into the two part-baked tart shells.
7
Bake for 18-20 minutes until the filling is set at the edges with a gentle wobble in the centre.
8
Cool the tartlets fully on the wire rack, then dust with a pinch of cinnamon just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g as flour almond flour
- 1 oz28g melted butter
- 5/85/8 egg yolks, beaten, for pastry binding (10g)
- 0.3 oz8g for pastry allulose
- 0 oz1g salt
- 2.5 oz70g drained, blended smooth cottage cheese lowfat
- 1.1 oz30g softened cream cheese
- 1/21/2 eggs, beaten, for filling (25g)
- 0.4 oz10g for filling allulose
- 0.1 oz4g zested lemon
- 0.1 oz2g vanilla extract
- 0 oz1g for dusting cinnamon ground
