Servings: 8 servings
Calories: 248kcal
Ingredients
- 1.5 cups almond flour
- 2 tbsp allulose or preferred keto sweetener
- 1/2 cup cold butter cubed
- 1 egg yolk
- 1 tbsp ice water
- 4 large eggs
- 1/3 cup allulose or preferred keto sweetener, for the filling
- 1 cup heavy cream
- 1/2 cup water
- 1 tsp vanilla extract
Instructions
- Pulse almond flour, allulose, and cold butter in a food processor until it resembles coarse crumbs. Add egg yolk and ice water, pulsing just until it comes together.
- Press the dough into 8 tart molds, chilling for 20 minutes.
- Whisk together eggs, allulose, heavy cream, water, and vanilla for the filling until smooth. Strain through a fine sieve for a silky texture.
- Pour the custard into the chilled shells, filling almost to the top.
- Bake at 180C (350F) for 20-25 minutes, until the custard is just set with a slight wobble in the center.
- Cool to room temperature before serving; the custard firms up further as it cools.
Notes
Chef's Tip: Straining the custard mixture through a sieve removes any bits of cooked egg white, which is what gives bakery-style tarts their glass-smooth surface. Keto Swaps: almond flour replaces the wheat flour shell, and allulose replaces sugar in both the pastry and custard.
Nutrition
Calories: 248kcal | Protein: 7g | Fat: 22g | Fiber: 1g
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