Fancy a sweet treat? Try this pie.
Ingredients:
Crust
240g ground almonds
1 tablespoon coconut flour
2 tbsp erythritol
½ teaspoon baking powder
¼ teaspoon salt
60g butter, melted
3 tablespoons coconut or almond milk
1 teaspoon vanilla extract
Filling
200g fresh rhubarb stalks
200g strawberries
3 eggs
150 – 230g erythritol (To taste)
pinch of salt
180ml double cream
1 tbsp butter, melted and cooled
1 tsp lemon juice
Method: Number of Servings 10
Crust:
1. In a medium bowl, whisk together the ground almonds, coconut flour, erythritol, baking powder, and salt. Stir in the melted butter, low-carb milk, and vanilla. Continue to stir and mix for a few minutes or until the mixture forms a stiff dough that holds its shape when moulded.
2. With greased fingers, press dough into bottom and up sides of greased pie or tart pan. Level off the top of the edges and crimp to make a decorative rim.
3. Prick crust with a fork to prevent buckling, but do not prick all the way though to prevent leaking.
Filling:
1. Wash the rhubarb and trim the ends. Cut into 4-inch lengths and cover with cold water. Let soak for 30 minutes.
2. Bake the crust in a 210oC oven for 5 minutes. Remove the crust from the oven and let it stand for three minutes.
3. Beat the eggs with a fork in a small bowl. Spoon a small amount of the beaten egg into the hot crust and tilt the pan to coat the bottom and sides. Pour any remaining egg back into the bowl with the rest of the eggs. If the hot crust does not cook the egg, return it to the oven for one or two minutes until the egg is set. (This keeps the crust from getting soggy.)
4. Remove the rhubarb from the water, drain, and blot dry. Cut it into ½ inch slices. Position the oven rack in the lower third of the oven. Preheat oven to 210oC. Mix the sweetener and salt in a mixing bowl. Beat in the eggs, then the cream, butter, and the lemon juice. 5. Put the rhubarb and strawberries into the pastry lined pan and pour the custard mixture over the top. Set the pie on the lower rack in the oven and bake at 210oC for 10 minutes. Reduce the oven temperature to 200oC. Bake for 30 to 35 minutes more or until puffed and golden and the centre is set
Nutritional Information Per Serving:
4.2g carbs
29.3 g fat
2.9g fibre
326 kcals
