So following the resounding success of Kimmy’s pecan tart I had a go at ketofying this recipehttp://www.lifeloveandsugar.com/2016/01/11/cannoli-tart/
Took a 9 inch pan and used the basic almond tart base. 200g almond flour, 70g butter melted 1.5 tbsp sweetner, we only have stevia, mix together and set in the pan, and bake in a preheated oven at 180c for around 18 mins. let cool completely.
whip up a pot of double cream and add 1 tbsp of sweetner, in a separate bowl mix together 1.5 cups of mascarpone cheese with 1/2 tsp of cinnamon, 1/2 tsp of vanilla and a couple of tbsp of sweetner (to you taste) and fold in the whipped cream mix.
Fill the pie base with the cream cheese mix top with chopped nuts of your choice and chill for an hour or 2 before serving and enjoy
