Low Carb Keto Asparagus Tart
Ingredients :
Crust
almond flour 3/4 cup
grated Parmesan cheese 3 ounces
egg whites 3
Ricotta cheese 15 ounces
eggs 4
heavy cream 1/4 cup
slices prosciutto 4
spears asparagus 10
salt to taste
pepper to taste
Method :
Pre-heat the oven to 375⁰ F.
Place all of the crust ingredients into a large mixing bowl and mix by hand until well combined.
Using your fingers (you can put a bit of oil on them if the dough is too sticky) firmly and evenly press the dough into the tart pan, covering the bottom and the sides.
Prick the base with a fork and bake for 15 minutes. Remove from the oven and reduce temperature to 350⁰ F.
Using a whisk or your stand mixer on low, combine ricotta, cream, eggs and seasoning and mix until it is smooth and creamy.
Cut the tops off the asparagus spears and slice the stems into small pieces. Tear the prosciutto into small chunks.
Place the asparagus spear sections and half of the prosciutto into the tart shell, spreading it out evenly.
Pour the ricotta mixture over the tart case and then top with the remaining asparagus and prosciutto.
Finish with a grind of black pepper and bake for 30 minutes, turning halfway.
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