Name: LCHF ricotta tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 cup macadamia nuts raw; 15 ml coconut flour; 1 eggs whites only; 2.5 ml vanilla extract; 250 ml ricotta cheese; 125 ml cream; 30 ml cocoa powder; 1 eggs; 1 eggs yolk only; 5 ml stevia sweetner, xylitol; 80 ml raspberries; fresh mint to garnish

Recipe Disclaimer

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Ingredients (12)

BASE:

1 cup	macadamia nuts — raw
15 ml	coconut flour
1	eggs — whites only
2.5 ml	vanilla — extract

FILLING:

250 ml	ricotta cheese
125 ml	cream
30 ml	cocoa powder
1	eggs
1	eggs — yolk only
5 ml	stevia — sweetner, xylitol
80 ml	raspberries
	fresh mint — to garnish

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Method:

Preheat the oven to 180°C.

Grease a loose-bottom 22cm cake tin with some cooking spray.
For the base, place everything in a food processor and pulse until fine. Use your hands to press this into the cake tin to form the base.
For the filling, place everything, except the sweetener and berries, in a food processor and blend until smooth. Add the sweetener bit by bit until you’re happy with the sweetness. Pour this onto the nut base and scatter the berries on top.
Bake for 15 minutes. Let it cool down before placing it in the fridge for 2 hours. Garnish with fresh mint, if you prefer.

TIP:
The macadamias could also be substituted with pecans or walnuts.

Recipe reprinted with permission of Illanique van Aswegen.

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