This low-carb Strawberry Almond Tart recipe is a delightful dessert option that can easily be tailored to include your favorite fresh berries. The subtle sweetness, achieved by using birch sugar (xylitol) instead of cane sugar, makes it a perfect treat for those looking to cut down on their sugar intake. It bakes beautifully in a 9" round tart pan with a removable bottom, ensuring easy serving and a lovely presentation.

While you can shop for strawberries at grocery stores all year long, strawberries are at their best when they're in-season. Enjoy picking them locally! My favorite local place is The Uncle Scott’s Farm located in Burlington, Ontario, Canada.

Yields: 16 large triangle slices or 24 bite size pcs

Ingredients:

• 200g unsalted butter, softened

• 150g granulated cane or birch sugar

• pinch of salt

• 200g ground almonds( almond flour)

• 4 large eggs, room temperature

• 80g all purpose flour

• 40 medium strawberries, sliced with egg slicer

• small mint to dress the plate

Instructions:

1. Preheat the oven to 180°C or 356°F.

2. Butter or oil the tart pan.

3. Beat the butter, sugar and salt together until pale and creamy.

4. Stir in the almond flour and beat in the eggs one at the time.

5. Stir in the flour.

6. Fill the tart pan with cake batter.

7. Starting on the outside, arrange strawberries on top of tart in a circle until entire tart is covered.

8. Bake in the oven for 25-30 minutes or until golden on top and spring to the touch.

9. Remove from the oven and leave it to cool down before removing from the tart pan.

   Enjoy it!