If you are a fan of egg tarts, here's a delicious keto version using my almond crispy and flaky crust recipe with a smooth and silky egg custard. This is also a good recipe to use the leftovers of egg yolks from making keto bread.

The recipe can be viewed and printed at this link;

[ Ссылка ]

[Total Servings = 10]
NUTRITION INFO PER SERVING
Total Carb = 3.6 g
Dietary Fiber = 1.7 g
Net Carb = 1.9 g
Calories = 194
Total Fat = 17.4 g
Protein = 5.7 g

INGREDIENTS FOR THE CRUST
Almond flour = 240 g / 2 cups (Note: You can also use any of my keto pie crust recipes in this video link - [ Ссылка ]. However, almond flour crust is the crispiest.)
Unsalted Cold Butter (cubed) = 80 g / 1/3 cup
Egg = 1 large
Salt = 3 g / 3/4 tsp

INGREDIENTS FOR THE EGG CUSTARD FILLING
Egg yolks = 6 large (OR 3 whole large eggs. However, using egg yolks only will create a more vibrant color and the whites can be used for making keto bread.)
Whipping cream = 300 ml / 1 1/4 cups (Note: You can also use coconut cream, but the coconut taste would be quite prominent)
Erythritol = 80 g / 5 1/2 tbsp (Note: You can also use any other keto friendly sweetener)
Vanilla extract = 1 tsp

DIRECTIONS
1. Make the crust. Add the flour and salt into a big bowl and mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get flaky layers. Once the dough is crumbly, it's done. If you prefer to use a food processor, you can but just pulse it until crumbly (do not blend).
3. Add the egg and mix until a dough is formed.
4. Divide the dough into 2 portions and shape into balls. Cling wrap the dough, flatten and freeze for 20 mins.
5. Meanwhile, make the egg custard filling. In a small pot, add the whipping cream, sweetener and vanilla extract. Cook over medium heat until the edges or sides are boiling then turn off heat and remove the pan.
6. Add the egg yolks into another bowl and whisk. Then gradually combine with the cream and whisk continuously. Strain the mixture to remove bubbles and lumps for a smooth and silky custard. Set aside.
7. Preheat the oven at 350F or 180C.
8. Grease the tart shells or molds. I used the traditional egg tart molds and some plain ones. I found the plain molds are better as they can hold more filling and the baked tarts can be easily removed. With the traditional egg tart molds, I experienced a few of them got stuck so I had to be careful in the removal of the tarts.
9. This recipe makes 10 egg tarts using the 3-inch diameter tart molds. These molds can be purchased online or through baking stores. You can also use a standard 9-inch pie pan with a removable bottom.
10. Remove 1 portion of the dough from the freezer. Divide the dough into 30 g for the traditional egg tart molds and 40 g for the plain molds.
11. Shape the dough evenly then chill in the fridge and repeat the process with the second portion of the dough. After the second portion of the dough is completed, chill it for 15 mins. Then prick some holes on all the dough. Bake at 350F or 180C at the middle rack for 10 mins until slightly browned. After removing the baked crusts, reduce the oven heat to 320F or 160C.
12. Fill the egg custard into the baked crusts. Then transfer to the oven and fill the crusts with more egg custard filling until the brim. As the filling will shrink during baking, it's best to fill up to the brim. This will make the custard layer thicker and nicer plus the crust will not shrink during baking hence, there will be no problem with more filling.
13. Bake at 320F or 160C at the lowest rack for about 10 to 12 mins. Baking at the lowest rack will help to brown the bottom of the tart to prevent a soggy base. Baking at lower heat will also prevent the top from browning.
14. If the custard starts to puff up in the oven, open the door 2 to 3 inches to prevent the custard from expanding too much and collapsing when cooled. I have experienced this and the surface of the custard becomes more wrinkled but overall, it does not affect the taste.
15. Turn off the heat and let the tarts rest in the oven for about 10 mins or until the custard is firmly set.
16. Cool completely then remove the tarts from the molds.
17. These egg tarts can be kept at room temperature for a day or two if you have a cool climate. Otherwise, it's best to refrigerate earlier. They can be eaten cold from the fridge and the crust is still crispy or reheated in a mini oven toaster and the crust will crisp up again.
18. Unfortunately, the tarts cannot be frozen because the custard has a tendency to separate as it defrosts and the liquid that weeps out will be absorbed by the crust making it soggy.

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