Ingredients
- 1 sheet of @cutdacarb cut as shown
- 1/4 cup whipping cream
- 3 oz cream cheese, at room temperature
- 1/4 cup granular Allulose (I used @rxsugar )
- 1/4 teaspoon vanilla extract
- Lemon zest
- 1-2 cups of mixed berries
- 1-2 tbsp of melted butter
- powdered sugar substitute, optional for topping or for a gloss on berries a homemade sample syrup equal parts Allulose and water reduced until thickened then brushed over berries

Instructions

1. Preheat oven to 350. Line a baking sheet with foil, parchment or a silicone mat and grease. Line the bottom of another sheet pan with foil (this will be used to keep your tart flat, optional not necessary)
3. Using a sharp knife cut flatbread in half to make two rectangles. Cut out a border from one of the halves resulting in another smaller rectangle left over which you can use to do the same in smaller form. Brush water along the edges and the edge cut out and lay over wet rectangle and press together to have them stick together. (Watch video to see how I did it)
4. Lay your tart on greased sheet pan and brush melted butter all over tart then cover with other sheet pan and bake for about 8 minutes or until golden brown, ovens vary so make sure to check it after 6 minutes they can quickly burn.
6. Let tarts cool.
7. While tart is cooling, whip whipping cream until soft peaks form then add vanilla extract and whip to combine.
9. In a separate bowl, beat cream cheese and Allulose together until light and fluffy.
10. Add half the whipping cream to the cream cheese mixture, gently fold together. Add the rest of the whipping cream and continue to fold until combined.
11. Pipe or spoon your fillings inside the borders of your tart.
13. Top filling fresh berries, brush your simple syrup if using or dust with powdered sugar alternative. Then sprinkle with lots of lemon zest for an extra punch! Enjoy!

Berries on Cloud Nine by @ketofreckles on Instagram

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Ingredients

• 1 sheet of @cutdacarb cut as shown

• 1/4 cup whipping cream

• 3 oz cream cheese, at room temperature

• 1/4 cup granular Allulose (I used @rxsugar )

• 1/4 teaspoon vanilla extract

• Lemon zest

• 1-2 cups of mixed berries

• 1-2 tbsp of melted butter

• Powdered sugar substitute, optional for topping or for a gloss on berries a homemade sample syrup equal parts Allulose and water reduced until thickened then brushed over berries

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Directions

1. Preheat oven to 350. Line a baking sheet with foil, parchment or a silicone mat and grease. Line the bottom of another sheet pan with foil (this will be used to keep your tart flat, optional not necessary)

2. Using a sharp knife cut flatbread in half to make two rectangles. Cut out a border from one of the halves resulting in another smaller rectangle left over which you can use to do the same in smaller form. Brush water along the edges and the edge cut out and lay over wet rectangle and press together to have them stick together. (Watch video to see how I did it)

3. Lay your tart on greased sheet pan and brush melted butter all over tart then cover with other sheet pan and bake for about 8 minutes or until golden brown, ovens vary so make sure to check it after 6 minutes they can quickly burn.

4. Let tarts cool.

5. While tart is cooling, whip whipping cream until soft peaks form then add vanilla extract and whip to combine.

6. In a separate bowl, beat cream cheese and Allulose together until light and fluffy.

7. Add half the whipping cream to the cream cheese mixture, gently fold together. Add the rest of the whipping cream and continue to fold until combined.

8. Pipe or spoon your fillings inside the borders of your tart.

9. Top filling fresh berries, brush your simple syrup if using or dust with powdered sugar alternative. Then sprinkle with lots of lemon zest for an extra punch! Enjoy!