Nicky’s cream cheese fridge tart:

Ingredients

Base

6 tablespoons of melted butter,

 2 cups Almond flour,

¼ to ⅓ cup honey  

1 teaspoon lemon zest,

Topping

1 cup Berries of your choosing

Thickener

Cheese Cake

360 gm Fullest Fat Cream Cheese you can find

Juice of ½ lemon

+/- 4 tablespoons honey

1 cup whipped cream

1 tablespoon gelatine dissolved in ¼ cup of warm water

Crust: Combine:

6 tablespoons of melted butter,

2 cups Almond flour,

¼ to ⅓ cup honey (depending on sweetness required), sub xylitol* to your taste for Banting.

 1 teaspoon lemon zest,

 and press into pie dish or muffin pan (6-9) and bake for 15 minutes in a preheated oven of 180C. Remove and allow to cool.

Topping, Thickening optional:

Heat any kind of berries in a pot and once boiling thicken by adding 2 tablespoons Maziena mixed with a little water, till thick. Set aside to cool. Do not add all the thickener in one go, add until your thickness is acquired (Our Maziena is gluten free and from a non GMO source)

Filling:

360 gm Cream Cheese

Juice of ½ lemon

+/- 4 tablespoons honey (depending on sweetness required)(* Sub as above)

1 cup whipped cream

1 tablespoon gelatine dissolved in ¼ cup of warm water

Method:

Beat cream cheese, lemon juice, and honey together (adjust the sweetness to your liking)

Mix in the melted Gelatine and fold the whipped cream into the mixture.

Pile onto crust or scoop onto crusts in muffin pan.

Keep in refrigerator. Once filling is set spread topping on top.

Enjoy

Tip:

Remove tart/ tartlets from fridge for about ½ hour before serving