Keto Custard Tarts
Prep Time 15 minutes minutes Cook Time 30 minutes minutes Total Time 45 minutes minutes
To Make the Crust
Pre-heat oven to 400 degrees F.
In a medium bowl beat coconut oil, eggs, sweetener and salt together with a fork then add coconut flour. Stir until dough holds together.
Gather the dough into a ball, then pat into a 20cm greased tart pan or eight individual tart pans, mine were 4.75 inches each. Prick the dough with a fork. Bake for 8-10 minutes or until lightly brown. Reduce oven to 300 degrees F.
To Make the Custard
Heat the almond milk and vanilla in a saucepan until just barely simmering.
Beat the eggs and the sweetener together and then very slowly trickle the hot milk in, whisking the whole time.
Do not add the milk too fast or you will end up with scrambled eggs, the idea is to very slowly change the temperature of the eggs.
Strain the custard and then carefully pour into your tart base(s).
Bake in the oven at 300 degrees F for 30 minutes. Sprinkle with nutmeg and serve warm.
Store, covered, in the refrigerator for up to 3 days. The crust will soften.
Serving: 1custard tart | Calories: 212kcal | Carbohydrates: 8g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 102mg | Sodium: 134mg | Potassium: 37mg | Fiber: 4g | Sugar: 1g | Vitamin A: 150IU | Calcium: 15mg | Iron: 0.5mg