Honey Crème Fraîche Tart

Honey Crème Fraîche Tart

Yield: 8 servings
  • Prep Time: 35 minutes
  • Bake Time: 25 minutes
  • Total Time: 1 hour


For the Crust:

  • 2 cups almond flour
  • 1 cup finely chopped pecans
  • ¼ cup monk fruit granulated
  • 1 egg
  • 4 tablespoons unsalted butter, melted

For the filling:

  • 1 (8-ounce) carton Crème Fraîche
  • 4 ounces cream cheese, softened
  • ¼ cup heavy cream
  • ¼ cup Honey
  • ½ teaspoon cinnamon

For the topping:


For the crust

  1. Preheat oven to 350F. Stir together almond flour, chopped pecans and swerve in a bowl. Add egg and melted butter and continue stirring until fully combined and moistened. Press mixture in the bottom and up the sides of a 10-inch tart pan.
  2.  Place a sheet of parchment paper over the crust and fill with pie weights or dried beans. Bake the crust for 20 to 25 minutes or until golden and set. Remove pie weights and parchment paper and let cool completely.

For the filling

  1. Place Crème Fraîche, crème cheese, heavy cream, honey, and cinnamon in a large mixing bowl. Whip on high speed with an electric mixer until thick and fluffy, about 2 to 3 minutes. Transfer to prepared tart shell and smooth the top. Transfer to refrigerator while preparing the topping.

For the topping:

  1. Break the chocolate into small pieces, melt using a double boiler or in the microwave stirring every 15 to 30 seconds until melted and smooth.
  2.  Remove from tart pan and place fruit in the center. Drizzle with chocolate and enjoy! Store in refrigerator loosely covered.