Japanese · Dessert
Japanese Cheese Tart
A keto-engineered take on Japan's famous soufflé-style cheese tart, swapping the flour crust for almond flour and the sugar for allulose so each rich, barely-wobbling tartlet stays fat-driven and low in net carbs without losing the jiggly, cheesecake-like centre the dish is known for.
$1
20 minsPrep
28 minsCook
118 minsTotal
MediumLevel
Nutrition per serving
434Calories
9.5gProtein
41.2gFat
16.6gCarbs
2.6gSugar
2.2gFiber
207mgSodium
170mgChol
19gSat Fat
231mgPotassium
118mgCalcium
1.1mgIron
0.3mcgVitamin B12
0.8mgVitamin C
0gPolyol
8gAllulose
0gAlcohol
Goes well with
Japanese Pilsner Beer
local
Sencha Green Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C. Pulse the almond flour with melted butter, egg yolk and 6g allulose until a damp sandy dough forms.
2
Press the dough evenly into 2 x 8cm individual tart tins, working it up the sides. Chill for 10 minutes, then blind bake for 10 minutes until just set and lightly golden; cool on a wire rack.
3
Beat the softened cream cheese and mascarpone together until smooth with no lumps.
4
Beat in the egg, heavy cream, 10g allulose, lemon juice and cornstarch until the filling is silky and fully combined.
5
Pass the filling through a sieve to remove any remaining lumps, then divide between the cooled tart shells.
6
Bake at 170°C for 16-18 minutes until the tops are lightly golden and puffed but the centres still wobble slightly.
7
Cool the tarts in the tins for 10 minutes, then transfer to a wire rack and chill for at least 1 hour before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g finely ground almond flour
- 0.7 oz20g melted butter
- 3/83/8 egg yolks (6g)
- 0.2 oz6g allulose
- 2.5 oz70g softened cream cheese
- 0.9 oz25g mascarpone
- 5/85/8 eggs, beaten (28g)
- 0.5 oz15g heavy cream
- 0.4 oz10g allulose
- 0.1 oz4g lemon juice
- 0.1 oz4g cornstarch
