Strawberry mascarpone tart is a deliciously creamy low carb and keto dessert. The velvety whipped mascarpone filling is set off perfectly by the crisp coconut flour tart crust.
Preheat your oven to 180 Celsius/356 Fahrenheit.
Blend your eggs with the coconut oil, vanilla and powdered sweetener of choice, if using. I used my food processor, bit this can be done with a stick blender.
Your dough should be soft, but not too sticky. If needed, add a little more coconut flour to get the right consistency. You can also stick the dough in the fridge for 10 minutes to cool it down - this will make it easier to roll out.
You now have 2 options: Either roll out the dough between 2 sheets of baking paper. Or press it directly into a pie form that you have lined with parchment paper or greased well with coconut oil.
Optional: decorate with mint leaves! (I meant to do this and forgot! Plenty of fresh mint tea for me now)