If you’re watching your sugar and carbohydrate intake, but still feel the need for a treat, you really can’t do much better than this sugarfree, crustless fruit tart recipe which can be adapted to use whatever fruit is in season. It is basically a frangipane tart without pastry crust and very easy to put together. It’s buttery, nutty, moist, and totally irresistible. Serve it with whipped cream if desired.

Kiwi and Almond Crustless Tart

adapted from Donna Hay

90 g Butter, softened 9 package NuNaturals white stevia powder (or 90 g Brown sugar) 2 Eggs 120 g Almond meal 40 g Einkorn flour 1/4 tsp Baking powder 2 tsp Finely grated lemon rind 3 Kiwis, peeled, and quartered

1. Preheat oven to 160C/320F. Lightly grease a 10cm x 33cm loose-bottom fluted tart tin.
2. Place the butter and stevia in the bowl of a food processor and process until just combined. Add the eggs, almond meal, einkorn flour, baking powder and lemon rind and process until just combined. Spoon the mixture into the prepared pan.
3. Press the kiwi quarters into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. Allow to cool in the tin. Serve with whipped cream if desired.