I used to a similar tart, using a cookie-like crust, before LC--this is even better, (IMHO)

The crust:

1 stick butter
3-4 oz cream cheese
2 T almond extract
2 cups almond flour

Soften the butter and cream cheese in the microwave for maybe 20 seconds--just enough so you can beat it up smooth with a fork. Add the extract and the almond flour. It's pretty pasty at this point, so I smeared it in the tart pan (10-12 inch), then stuck it in the fridge for 20 minutes, till it firmed up enough to spread it out and up the sides of the pan. Bake at 350 till golden--at least 15 minutes, and up to 25, depending on your oven and the size of the tart pans. I've made one big one, or a 7 inch one, with 3 or 4 smaller, individual sized tart pans.
The small ones just flipped right out of the pans on the plate, and they were very pretty.

The fruity part:

Soften an 8 oz pkg of cream cheese, add some splenda (1/4 cup or less), and a dash of vanilla. Spread it over the cooled tart shell. (Double this part, if you like) Then arrange your favorite berries in a circular pattern on top--red raspberries, blackberries and blueberries are my fave. Then, make a package of sugar-free jello, any red flavor works--but use only half the water. Spoon it over the fruit, SPARINGLY. It's only to glaze, you probably won't use the whole amount. Chill, and top with whipped cream at serving time.

This is a big hit everywhere. The crust has a shortbread-like texture, that is only slightly cakey. You could also use orange extract in place of the almond, then mound a French Silk-type filling over it. Or use vanilla in the crust, then mash fresh strawberries in the cream cheese mixture, and top with sliced berries....

Ah, the possibilities.....

Almond flour is 44 carbs per cup, and since the fruit is in a single layer, you don't have many carbs per serving. For the large tart, I use a 2-part pan, with the removable side ring. It would be too hard to serve from a pan you had to scoop it out of.

This recipe is AWESOME!!! Tastes just like strawberry shortcake my mom used to make! Thank you SO MUCH for sharing the recipe!!

mel

DROOL!!!This looks extremely appetising and will be next on my list to try!..Thanks

This is MY kind of recipie: simple ingredients, easy to assemble and YUMMY! Do you have any pictures? This belongs in the gallery!

Made this with fresh raspberries, cranberry jello for the glaze. Yum!!

I made this tonight and it was a huuuuge hit!

I made a couple of little changes:
for the crust, I used 1 1/2 cups of almond flour, half a cup of Carbquick, and a few tablespoons of polydextrose. I also used vanilla flavoring instead of the almond.

for the cream cheese layer, I used more cream cheese, and flavored it with mandarin orange flavor.

for the glaze, I made two: one with some sugar=free orange marmalade with a bit of water and some Grand Marnier, cooked in a saucepan until it was thin and glaze-y; and one with sugar-free boysenberry preserves, water, and Chambord.

I did a ring of peach slices in the middle, and a pattern of blueberries and strawberries around the edge. Used the yellow glaze on the peach and the purple one on the berries.

I had a lot of extra crust dough left over and it was a bit thick in a 9-inch tart pan, but a) you could always make it in a 10-inch pan, and b)the crust is so delicious that having a lot of it isn't a problem.

It really was like shortbread. And cheesecake. And fruit pie. All rolled into one! I highly recommend making this one if the fruit is good where you are!

This sounds so good! And berries and fruits are plentiful right now!