Low Carb Classic Egg Tart
Indulge in the perfect balance of creamy and buttery with this "Low Carb Classic Egg Tart" recipe, a guilt-free twist on a timeless favorite. Featuring a golden almond flour crust lightly sweetened with erythritol and a silky custard filling made with coconut milk, egg yolks, and a hint of vanilla, this decadent treat is entirely gluten-free and keto-friendly. With just 15 minutes of prep and 25 minutes of bake time, these tarts are as convenient as they are satisfying. Perfect for low-carb dessert lovers, these chilled, miniature tarts are ideal for serving at gatherings or savoring as a delightful treat on a quiet afternoon.
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Ingredients
- 150 grams Almond flour
- 60 grams Butter
- 30 grams Erythritol
- 1 large Egg
- 0.25 teaspoons Salt
- 200 ml Coconut milk
- 3 large Egg yolks
- 1 teaspoon Vanilla extract
- 0.5 teaspoons Stevia
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
In a mixing bowl, combine the almond flour and erythritol with a pinch of salt.
Step 3
Add the softened butter and the egg to the dry ingredients. Mix them together until a dough forms.
Step 4
Press the dough evenly into the bottom and up the sides of a 6-cup muffin tin to form tart shells. Ensure the dough is smooth and even.
Step 5
Bake the tart shells in the preheated oven for about 10 minutes or until they begin to lightly brown. Remove from the oven and let them cool.
Step 6
In a saucepan over medium heat, warm the coconut milk until it just begins to steam. Do not allow it to boil.
Step 7
In a separate bowl, whisk together the egg yolks, vanilla extract, and stevia until well combined.
Step 8
Slowly pour the hot coconut milk into the egg yolk mixture, whisking continuously to prevent the eggs from curdling.
Step 9
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. This should take about 3-4 minutes.
Step 10
Pour the egg custard mixture into the prepared tart shells, filling them almost to the top.
Step 11
Bake in the oven for an additional 12-15 minutes, or until the custard is just set but still slightly jiggly in the center.
Step 12
Allow the tarts to cool to room temperature, then refrigerate for at least 2 hours before serving to allow the custard to fully set.
Step 13
Serve chilled and enjoy your low carb classic egg tarts!
Nutrition Facts
| Serving size | (553.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1650.6 |
| Total Fat 146.0g | 0% |
| Saturated Fat 39.8g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 914.0mg | 0% |
| Sodium 1070.0mg | 0% |
| Total Carbohydrate 82.7g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 20.6g | |
| Protein 47.4g | 0% |
| Vitamin D 118.3IU | 0% |
| Calcium 441.1mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 328.9mg | 0% |
Source of Calories