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These Raspberry Pistachio Tarts are the perfect dessert for Spring. Between brunches, Easter, and Mother’s Day you’ll have plenty of time to show off this gorgeous dessert! While they may look complicated I promise that they’re a breeze to whip up!

First you’ll begin by making the crust. After that you’ll make a simple almond pistachio cake batter and pour that into the tarts and bake until set. Once that’s all said and done you’ll whip up an avocado pistachio frosting to top it all off. A few fresh raspberries added to the top makes for a fresh and bright addition as well as a pop of color.

Recipe adapted from Jo The Tart Queen.

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0 days, 0 hours, 45 minutes Hands-on 15 minutes Overall 1 hour Serving size 1/ 2 tart Allergy information for Low-Carb Raspberry & Pistachio Tarts ✔ Gluten free ✔ Nightshade free ✔ Pork free ✔ Coconut free ✔ Fish free ✔ Shellfish free Pescatarian Vegetarian Print Recipe Download Recipe

Nutritional values (per serving, 1/ 2 tart)

Net carbs 6.5 grams Protein 14.3 grams Fat 39.7 grams Calories 442 kcal Calories from carbs 6%, protein 13%, fat 81% Total carbs 12.1 grams Fiber 5.6 grams Sugars 4.2 grams Saturated fat 12.4 grams Sodium 40 mg ( 2 % RDA ) Magnesium 110 mg ( 28 % RDA ) Potassium 417 mg ( 21 % EMR )

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Lauren Lester Creator of Healthful Creative Lauren is a food photographer, recipe developer, and author. She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography. More posts by Lauren Lester