Almond Cream and Plum Tart Recipe (2024)

{This post was created as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own}

Almond Cream and Plum Tart – Gluten Free Dessert that’s Delicious and Guilt free!

These past couple of weeks have been very, very sad. After the nasty drink they make you drink when you’re pregnant, I found out that I have gestational diabetes (a.k.a. diabetes that goes away after you deliver the baby). This means that all of my grand plans for baking and devouring all things sweet in the upcoming months, got put on hold. Major bummer.

I mean I can have a little bit of something sweet, but not like a full slice of cake, or a whole pastry. Not unless I want to send my sugar levels through the roof, anyway.
This means that, my partnership withSPLENDA® Brand came in very handy, since I get to experiment with desserts with less sugar added, without sacrificing on the sweetness factor.
One of my favorite desserts is Almond Cream Tart with fruits, so I was really excited to create something that would resemble my favorite dessert, but use less sugar, and not use any flour. Last year I brought a version of this tart to our Labor day BBQ party, but this year this Almond Cream and Plum Tart is going to be it. I, not only will bring something for dessert, but I’ll be able to enjoy it as well. Bingo!

Yields: 6-8 servings

Almond Crust:

• almond meal/flour
• SPLENDA® No Calorie Sweetener OR granulated sugar
• egg white
• butter, room temperature

How to make the Almond Crust:

Add all ingredients to a bowl and work the mixture with a fork until it reaches a dough-like consistency.

Press the dough into an 8 or 9 inch round baking pan with removable bottom, or a tart pan with removable bottom, into a thin layer with sides that go up about 1 inch up.
Bake in a pre-heated to 325F oven for about 20-25 minutes. Remove from oven and let completely cool.

Sugar-Free Almond Cream Filling (Frangipane):

• almond meal/flour
• whole egg, large
• egg yolk
• butter, softened, room temperature
• almond extract
• SPLENDA® No Calorie Sweetener, granulated (or granulated sugar)

Also:

• plums (make sure they’re sweet)
• jam (peach, plum, apricot or any other stone fruit jam)
• almond slices.

Make the sugar-free Frangipane or Almond Cream Filling:

Add 3/4 cup almond meal, 1 whole egg, 1 egg yolk, 5 tablespoons softened butter, 1 teaspoon almond extract and 1/2 cupSPLENDA® No Calorie Sweetener or granulated sugar. Work together with a fork, whisk, or a mixer until smooth mixture forms.

Add the Almond Filling to the pre-baked, completely cooled tart. Even it out along the bottom of the tart.

Wash and pit about 6 or 7 sweet/ripe plums (depending on the size you might need more or less). Cut each half into half again.

Put the plum quarters on top of the almond filling, cut side up, pressing them in. Sprinkle with couple tablespoons of almond slices.

Bake in a preheated to 325F oven for about 40-50 minutes or until the filling in the middle of the tart sets. Remove from the oven and allow to cool completely.

For aesthetic purposes only – heat 2 tablespoons of jam (plum, peach, apricot or any other stone fruit jam) and brush onto the plums on top ofthe tart – this step is optional and will add sugar to the tart since the jam is not usually sugar-free.

Remove from the baking pan, slice into 6 or 8 servings and enjoy!

#SweetSwaps, #SplendaSweeties#sponsored