Keto Portugese Egg Custard Tarts

These keto Portuguese egg custard tarts have a nutty, crispy crust with a coconut-egg filling that makes for a beautiful dessert when you may have dinner visitors to impress. A dusting of floor cinnamon tops it off, whereas including a contact of spice and depth of sweetness.

In case you’ve ever had Portuguese egg tarts earlier than, you’ve most likely fallen in love with the delectably crispy and crunchy crust and silky clean egg-filled heart. Whereas conventional egg tarts are normally extremely excessive in sugar and aren’t as nutritious for you in the event you’re health-conscious or on a keto way of life, our keto-friendly egg tarts are simply as indulgent with out the added sugar.

Common puff pastry is excessive in carbs, so we exchange the flour and sugar with almond flour and granulated erythritol. The addition of melted coconut oil leans into the delicate coconut taste, which works nicely with the richness of egg yolks within the filling.

Now for the custard. Who doesn’t just like the creamy, silky style of recent custard? There’s no canned filling right here—you’ll need to make every little thing from scratch to get the most effective taste, and it’s as straightforward as combining the components on prime of a heated saucepan, permitting for the gelatin to bind the combo collectively, and pouring the golden filling into the crust earlier than refrigerating and serving.

Yields 8 servings of Keto Portugese Egg Custard Tarts

The Preparation

Tart Crust:

• 1 3/4 cup almond flour
• 4 tablespoon granulated erythritol
• pinch salt
• 5 tablespoon coconut oil, melted
• 1 giant egg

Custard Filling:

• 1 3/4 cup coconut cream
• pinch salt
• 3 tablespoon granulated erythritol
• 2 teaspoon vanilla extract
• ½ tablespoon unflavored powdered gelatin
• 2 tablespoon water
• 6 giant egg yolks
• 1/2 teaspoon floor cinnamon, for topping

The Execution

1. Collect and prep all components. Pre-heat oven to 350F.

2. Combine collectively the dry components for the crust in a bowl, then slowly combine within the moist components till you get a crumbly texture.

3. Press the crust combination right into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make certain to distribute the crust combination evenly. Bake the crust for 10-12 minutes or till it turns a lightweight golden brown colour. Take away from oven and funky fully.

4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium warmth for 8-10 minutes then take away from the warmth.

5. Bloom gelatin powder by sprinkling it into chilly water and letting relaxation for 3-4 minutes.

6. In a separate bowl, beat collectively the egg yolks till gentle in colour and creamy. As soon as prepared, slowly pour within the sizzling coconut cream combination whereas repeatedly beating the egg yolks till mixed and clean.

7. Pour the custard combination again into the saucepan and return to the range over low warmth. Add the gelatin combination and whisk recurrently for 4-5 minutes or till the combination has thickened. Pour the custard combination into the tart shell(s) and refrigerate for at the least 2 hours. Take pleasure in!

This makes a complete of 8 servings of Keto Portugese Egg Custard Tarts. Every serving comes out to be 448 energy, 43.1g fat, 5.4g web carbs, and 10.1g protein.

Keto Portugese Egg Custard Tarts

The Preparation

• Tart Crust:
• 1 3/4 cup almond flour
• 4 tablespoon granulated erythritol
• pinch salt
• 5 tablespoon coconut oil, melted
• 1 giant egg
• Custard Filling:
• 1 3/4 cup coconut cream
• pinch salt
• 3 tablespoon granulated erythritol
• 2 teaspoon vanilla extract
• ½ tablespoon unflavored powdered gelatin
• 2 tablespoon water
• 6 giant egg yolks
• 1/2 teaspoon floor cinnamon, for topping

The Execution

1. Collect and prep all components. Pre-heat oven to 350F.
2. Combine collectively the dry components for the crust in a bowl, then slowly combine within the moist components till you get a crumbly texture.
3. Press the crust combination right into a pie pan, tart shells, or a cupcake tray. If making smaller tarts, make certain to distribute the crust combination evenly. Bake the crust for 10-12 minutes or till it turns a lightweight golden brown colour. Take away from oven and funky fully.
4. After the crust cools, work on the custard. In a saucepan, add the coconut cream, erythritol, vanilla extract, and a pinch of salt. Let simmer over medium warmth for 8-10 minutes then take away from the warmth.
5. Bloom gelatin powder by sprinkling it into chilly water and letting relaxation for 3-4 minutes.
6. In a separate bowl, beat collectively the egg yolks till gentle in colour and creamy. As soon as prepared, slowly pour within the sizzling coconut cream combination whereas repeatedly beating the egg yolks till mixed and clean.
7. Pour the custard combination again into the saucepan and return to the range over low warmth. Add the gelatin combination and whisk recurrently for 4-5 minutes or till the combination has thickened.
8. Pour the custard combination into the tart shell(s) and refrigerate for at the least 2 hours. Take pleasure in!

Notes

This makes a complete of 8 servings of Keto Portugese Egg Custard Tarts. Every serving comes out to be 448 energy, 43.1g fat, 5.4g web carbs, and 10.1g protein.

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