These small tartlets are the perfect ending of an early summer dinner, a little tangy, a little sweet, and the soft, yet crunchy nutty, crust. Low carb and gluten free.
3 dl nuts, for example almonds and hazelnuts
50 g butter
½ dl sukrin gold
½ teaspoon lemon zest
Preheat the oven to 160 degrees Celsius and arrange six 10-12 cm greased fluted tart pans on a baking sheet. In a food processor, process the nuts, tagatose, and lemon zest until the nuts are coarsely ground. Add the butter and egg, and process until blended.
Press the dough evenly over the bottom and up the sides of the tart pans. A trick I use for doing this easily is to cover the bottom of one of the tins with plastic wrap, then use it to press the dough to a even layer.
Bake the tart crusts for about 10-15 minutes, until just firm. Don’t let them burn, the nuts cant take too much heat, so keep an eye on the temperature. Let them cool completely, then carefully remove them from the pans.
Panna cotta filling:
2 dl cream
2 tablespoons tagatose
½ vanilla pod
½ teaspoon grated ginger
½ tablespoon lemon juice
2 ½ dl plain yoghurt without sugar
In a small saucepan, heat 1/2 dl of the cream with the tagatose, and stir, until the tagatose is dissolved. Add the seeds from the vanilla pod and the ginger. Remove from the heat.
Whip the rest of the cream .
Meanwhile, in a bowl, soak the gelatin in water and let stand until softened, 5 minutes. Transfer the gelatin into the warm cream, stir until it is dissolved. Mix in the yoghurt first, then the whipped cream. Pour the yoghurt Panna cotta cream into the shells and refrigerate until set, about 2 hours. To serve, top the tartletss with halved grapes and mint leaves.