Flakey Crust:<\/strong> Prepare the crust:<\/strong> Ingredients Flakey Crust: 1 cup fine almond flour 8 tablespoons unsalted butter 1 teaspoon xanthan gum 1\u20448 teaspoon fine sea salt 3 tablespoons ice-cold water 1 large egg (to use as an egg-wash, not to add to the dough) Tart Filling: 6 tablespoons unsalted butter, melted 1 packet of Real Ketones Caffeinated Peach D-BHB powder…<\/span><\/p>\n","protected":false},"author":2,"featured_media":22911,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-22910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=22910"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22910\/revisions"}],"predecessor-version":[{"id":22926,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22910\/revisions\/22926"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/22911"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=22910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=22910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=22910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup fine almond flour
\n8 tablespoons unsalted butter
\n1 teaspoon xanthan gum
\n1\u20448 teaspoon fine sea salt
\n3 tablespoons ice-cold water
\n1 large egg (to use as an egg-wash, not to add to the dough)
\nTart Filling:<\/strong>
\n6 tablespoons unsalted butter, melted
\n1 packet of Real Ketones Caffeinated Peach D-BHB powder
\n4 ounces of brie cheese, cut in small pieces
\nGarnish:<\/strong>
\nFresh thyme sprigs<\/p>\nInstructions<\/h2>\n
\nUnwrap the butter and place in the freezer on a plate for at least 30 minutes so that it becomes very cold.
\nRemove from the freezer and slice in cubes.
\nAdd the almond flour, xanthan gum and sea salt to the bowl of a food processor. Pulse until mixed well, then add the cubes of frozen butter and pulse until it is well-combined and a dough starts to form.
\nAdd ice-water, one tablespoon at a time, until the dough has finished forming. It will be slightly sticky, but firm enough to handle.
\nForm into a bowl and place it in a bowl in the fridge until ready to roll out and use.
\nWhen ready to roll out, place it between two sheets of parchment paper and roll out flat, so that it is 1\u20444\u201d thick. Place it on a baking tray and keep it in the fridge until you are ready to use it as your tart base.
\nPrepare the tart filling:<\/strong>
\nMix the melted butter and Real Ketones Caffeinated Peach D-BHB powder until well combined. It will be thick. Set aside.
\nPrepare your Peach & Brie Tarts:
\nRemove the pastry dough from the fridge and create 8 circles about 4\u201d in diameter.
\nBrush each pastry with a thin layer of egg wash.
\nScoop large spoonfuls of the butter and Peach D-BHB powder onto each piece of dough. Spread it around the circle so that it covers most of the dough, but not its edges (similar to adding sauce to a pizza crust).
\nArrange brie slices in the centers of each piece of dough.
\nPlace on a baking tray lined with parchment paper and bake in the oven until golden in color, about 12-15 minutes, keeping an eye on them so that they do not burn.
\nRemove from the oven and let cook for a few minutes before garnishing with fresh thyme.
\nServe between 8, storing any leftovers in an airtight glass container in the fridge for up to 3 days.<\/p>\n","protected":false},"excerpt":{"rendered":"