Topped with a crumble, these strawberry rhubarb tartelettes are easy to make and oh so yummy! Each one is a perfect little bite, balancing sweetness and tartness.

Ingredients

Crust
1 ¼ cup almond flour
1/4 cup butter, melted

Filling
3/4 cup sugar-free strawberry rhubarb jam (see our Sugar-Free Strawberry rhubarb recipe)

Topping
1/4 cup almond flour
2 Tbsp Swerve brown

Yields: 12 servings
Per serving*:
Calories: 126
Net carbs: 2
Protein (grams): 4
Fat (grams): 11

Prep time: 8 min
Cook time: 22 min
Total time: 1 hr 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F (175C).

Begin by making the crusts. In a medium mixing bowl, combine the almond flour and melted butter.

Take the mixture and evenly distribute it into 12 small, lined muffin cups or tart tins. Make sure to press the mixture down firmly to form a solid base for each tartelette.

Place the tart tins in the preheated oven and bake for 8-10 min, or until the crusts take on a slightly golden hue.

After baking, remove the crusts from the oven and carefully add 1 Tbsp of strawberry rhubarb jam into each tart shell, spreading it evenly and gently over the base.

Now, prepare the topping. In a small mixing bowl, combine the almond flour and Swerve brown until well mixed.

Sprinkle the topping mixture evenly over the filled tartelettes.

Return the tartelettes to the oven and bake for another 8-10 min, then switch the oven to broil and allow the tops to brown about 2 min. Be careful not to burn them.

Once done, remove the tartelettes from the oven and allow them to cool slightly at room temperature.

After they have cooled, refrigerate the tartelettes for at least 1 hr. This will help them set and make them easier to unmold.

After chilling, carefully unmold the tartelettes. They are now ready to serve and enjoy!