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1. For the cocoa sponge-cake separate the egg yolks and beat the egg whites until stiff.
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2. Add the dry ingredients to the yolks, add the coconut flour, a little at a time, and stir it continuously. Finally add the beaten egg whites.
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3. Pour the batter into a silicone cake pan and fan-bake it for 12-15 minutes at 180°C (350°F). Use a cake testing needle to see if it’s done.
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4. Wait until the sponge-cake cools completely and crumble it into a bowl.
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5. Add the butter, the cheese cream and the ground almonds and combine them with your hands.
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6. Squeeze the mixture into silicon muffin cups and rest it in the fridge for half an hour.
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7. While it is resting you can prepare the sugar-free icing. Add as much powdered sweetener to one egg white as you need for a mixture thick enough to cover your tarts. Add a few drops of vinegar (this will make it shiny) and a teaspoon of konjac flour or starch and stir until combined.
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8. Divide the mixture into as many part as many colours you want to use and food-dye each one with a different color. Be careful with the dye, a few drops are enough.
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9. Get the tarts from the fridge and remove them from the silicone cups and put them into paper cups instead because the icing may drip at the sides.
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10. Use a spoon to apply the icing on the tarts.
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11. You can also decorate your tarts with sugar-free marzipan figures. See the recipe here.