Keto Cranberry Walnut Tart

 

Cranberry Walnut Tart

This Cranberry Walnut Tart is a delicious and elegant keto dessert recipe. It has a sweet caramel filling studded with tart berries and crunchy nuts. All topped off with a sweet drizzle of white chocolate
Ingredients:
1 keto pie crust
½ cup butter
⅓ cup Swerve Brown
⅓ cup BochaSweet or allulose
2 large eggs
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups walnut halves and piecescoarsely chopped
1 cup cranberries chopped in half if large
1½ ounces sugar-free white chocolate chips
Directions:
Preheat the oven to 325ºF and lightly grease a 9-inch ceramic tart pan.

Prepare the crust according to the directions and press firmly and evenly into the bottom and up the sides of the prepared pan. Bake 10 minutes, and then let cool completely to firm up. 

In a medium saucepan over medium low heat, melt the butter with the two sweeteners, stirring until the sweeteners have dissolved. Bring to a simmer and cook about 3 minutes, until it darkens in color and thickens slightly. Remove from the heat and let cool to room temperature.

Once cool, whisk in the eggs, vanilla, cinnamon, and salt. Spread the cranberries and walnuts in the prepared crust and pour the filling overtop. 

Increase the oven heat to 350ºF and bake 35 to 45 minutes, or until the filling is mostly set but the middle still jiggles slightly when shaken. Let cool completely. 

Melt the white chocolate chips in a microwave safe bowl in short increments, stirring until smooth. Drizzle over the cooled tart.

Notes

Storage Information: Cover with plastic wrap and store the tart on the counter for 3 days or in the fridge for 7 days.