Keto Strawberry Tart with Pastry Cream - Fresas de Constanza

Make the crust: combine almond flour, coconut flour, xanthan gum, baking powder, and salt in a food processor. Pulse to combine. Add egg and apple cider vinegar. Pulse until dough forms coarse crumbs. Add water one teaspoon at a time until dough just comes together.

Rest the dough: turn out onto plastic wrap, shape into a disk, wrap tightly, and refrigerate at least 1 hour.

Pre-bake: roll dough between two sheets of parchment paper. Transfer to tart pan(s). Freeze 10-15 minutes. Brush with egg wash. Bake at 390F (200C) for 8-10 minutes until lightly golden. Cool on a wire rack.

Make the pastry cream: heat almond milk with vanilla bean in a medium pan until just boiling. Remove from heat. Whisk egg yolks and allulose until pale yellow. Add arrowroot and whisk smooth. Temper by slowly adding hot milk to egg mixture, whisking constantly. Return to pan and cook over medium heat, whisking constantly, until thickened - about 2 minutes. Cover with plastic wrap directly on the surface. Cool completely.

Assemble: fill each cooled tart shell with pastry cream. Top generously with fresh strawberries. Dust with a pinch of allulose and lime zest if desired.