White Chocolate Tart au Citron

This won’t be the first time I have started a post with the words: I love lemon. And I am certain it won’t be the last, although this White Chocolate Tart au Citron may well be the pinnacle of my lemon desserts.

A classic Tart au Citron has always been a firm favorite of mine, so this twist to make a keto / low carb version was an easy decision. And, while you might look at these pictures and think, “I could never make that”, I am here to assure you that it is simple and easy and you will stun your family and friends with your pastry abilities. And they will never believe this can possibly be part of your strange ‘diet’.

The crust for this White Chocolate Tart au Citron is the same crust I used for the fabulous Milk Chocolate Espresso Tart. I originally came up with the crust 5 years ago (FIVE YEARS?! Holy cow!) for the Chocolate Cream Tart in my Keto for the Holidays Cookbook, but I have now changed the method to give you a better result!

The change came about this summer when I was creating Frozen Key Lime Pies for The Ice Cream of the Month Club, and I wasn’t happy with the ‘pie’ part because it became soggy when frozen. I experimented with various ways to prevent the sogginess and ended up toasting the almond flour before I used it, and boy howdy it’s a huge winner for making no-bake, press-in crusts! It might seem weird the first time you try it, but once you taste the tart crust you’ll never want to do it any other way.

You can make this White Chocolate Tart au Citron in advance, and the first stage can be done several hours – or even a day – before the second, making it perfect for when you are cooking a lot of food or a lot of different dishes. Getting your dessert ready in advance equals way less stress and way more fun for you!

This dreamy White Chocolate Tart au Citron is equally special for a summer dinner or on your holiday buffet table, so grab some Choc Zero White Chocolate Chips (Use code: carriebrown for a 10% discount!) and stash them in the pantry so you can delight your guests all year.

White Chocolate Tart au Citron

Author: Carrie Brown | Prep time:  45 mins   |   Cook time:  0  |   Total time: 45 mins + chilling time |  Serves: 12

What You Need

• 6 oz. / 170g almond flour
• 3 oz. / 85g erythritol
• 1 ½  oz. / 40g cocoa powder
• 3 ¾ oz. / 105g butter, melted

• 6 eggs
• 5 ¼ oz. / 145g allulose
• ½ cup / 4 fl oz. lemon juice
• 3 oz. / 85g Choc Zero White Chocolate Chips (Use code: carriebrown for a 10% discount!)
• 3 ½ oz. / 100g butter
  
  

What You Do

Pre-Prep

• Lightly brush a 9” loose-bottomed pan with avocado oil. I used this square tart pan, but you can use whatever shape you like. I used the square just to give you inspiration and ideas. The important thing is that it has a loose bottom, otherwise getting your tart out of the pan is a problem.
  

1. Put the almond flour in a dry skillet over a medium and toast until golden brown – about 4 minutes. Stir and turn often to ensure they toast evenly.
2. Remove the almond flour from the heat, pour into a large bowl and allow to cool for 5 minutes.
3. Stir in the erythritol and cocoa and mix well.
4. Pour in the melted butter and mix until the dry ingredients are completely coated.
5. Pour the nut mixture into an oiled, 9” loose-bottomed tart pan of whatever shape you prefer and spread out evenly. Using a straight-sided glass press the almonds down firmly and evenly across the bottom of the pan and up the sides.
6. Place pan in the fridge so that the crust firms.
7. Put the eggs, allulose, and lemon juice into a medium pan and whisk together well.
8. Turn the heat on low and cook, stirring continuously, until the mixture thickens.
9. As soon as you see the firs bubble appear remove from the heat.
10. Add the white chocolate chips and stir until melted and smooth.
11. Add the butter one tablespoon at a time, stirring between each addition until completely melted, mixed in, and smooth.
12. Remove the tart case from the fridge and carefully pour the lemon chocolate into it.
13. Gently tap one side or one end of the tart pan on the counter to make air bubbles rise to the surface and also to make the chocolate flow evenly into all the nooks and crannies of the tart case.
14. Carefully place the tart back in the fridge and chill for at least 4 hours until set.
15. Remove from the fridge a couple of hours before serving for the best texture. Remove it from the tart pan as soon as you remove it from the fridge as it is a lot stronger when very cold.
16. Using a small knife gently run it between the tart and tart pan to release it.
17. Stand the tart on a shallow bowl to make removing the pan rim easy.
18. Leave the tart on the pan base and place it on your serving dish.
19. I decorated mine by drizzling with melted Choc Zero White Chocolate Chips (Use code: carriebrown for a 10% discount!). I poured some into a small piping bag (you can use a small Ziploc bag and snip the corner off) to give a very fine drizzle. I whipped cream to stiff peaks and piped randomly directly on the tart. Then I dredged very lightly with cocoa powder and popped tiny triangles of lemon slices on top of half of the cream swirls.
    
    

Top Recipe Tips

• This looks complicated and seems to have a ton of steps, but it’s really simple and easy. You’ll see.
• This is very rich so plan on getting a lot of small servings out of this recipe.
• When you get it out the fridge you might see beads of moisture appear on the surface. Don’t panic! They will disappear when the tart comes to room temperature.
• Slice using a sharp knife that has been warmed under hot water and then wiped. It will make it much easier and you will be able to get clean slices like in the picture. After each cut, put under warm running water and wipe clean.
• You can also use lime juice instead of lemon if you prefer or want something more unusual.
• If you use a square tart pan you can also cut into bars instead of wedges by cutting in half, then half again, and then slicing each quarter into slices.
• I used Choc Zero White Chocolate Chips (Use code: carriebrown for a 10% discount!) and for best results I recommend you do the same. DO NOT use 100% unsweetened chocolate. You can use any sugar-free chocolate you like but the taste will and the texture may be different. Not all chocolates are the same {insert heart emoji here}.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?
  
  
  

Helpful Cooking and Recipe Links

• More chocolate recipes
• More no-bake recipes
• More tart recipes
• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!
• Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
• Discounts on great keto products and resources.
  
  

Podcast Episodes and YouTube Videos

• Watch Yogi’s Cooking Videos
• Watch Carrie’s Cooking Videos
• Watch our Cooking Tips and Tricks Videos
• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

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