Amaranth Tart

Preheat the oven to 180°C.

Prepare the filling: pit the cherries and mix them with lemon juice, cornstarch, and erythritol.

Whip the egg whites to stiff peaks with 40 g of erythritol and a tablespoon of lemon juice.

Prepare the base: in a bowl, mix the amaranth flour with 40 g of shredded coconut.

Gently fold the amaranth flour and shredded coconut into the whipped egg whites using a spatula.

Transfer the mixture into a lightly oiled tart pan and level it with your hands or a small glass.

Spread the cherries on top and cover with chopped almonds and coconut.

Bake the tart in the preheated oven for about 20 minutes.

Remove the amaranth tart from the oven, let it cool, and then store it in the refrigerator if not consumed immediately.