Step 1

Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.

Step 2

In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.

Step 3

Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.

Step 4

For the mascarpone whipped cream - beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.

Step 5

Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a lot of attention is the key here! Beat in the lemon zest and vanilla extract.

Step 6

Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.