HOW TO MAKE KETO EGG TARTS - SMOOTH, SILKY EGG CUSTARD WITH A CRISPY & FLAKY CRUST !

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;
docs.google.co...
[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 - • HOW TO MAKE KETO PIE C... . 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.

[@ABab-jf2jb]

We had egg tarts when my Dad took us yum cha when we were kids! Looking at these little tarts brought back fond memories of my Dad! Thank you.

[@Ttlwar]

however these are the healthy version

[@saraatppkdotpt8140]

Look very good! Egg tarts are a staple here in Portugal!

[@pobrien864]

Now this I will have to try - it sounds like a keto version of ‘pasteis de nata’ the famous Portugese egg tarts.

[@camillenguyen8820]

Yes!! I cannot wait to make these. I ate the non keto version yesterday and thought, this could easily be made keto!! ❤️

[@igglewiggle6649]

Thanks so much for the recipe. Will try out soon. I hope I love it so much that I obsessively make them every week. Reminds me of the delectable and delicate Chinese egg tart. Can’t wait!

[@lowcarbrecipeideas]

Please see the description box below video (click down arrow on the right hand side, beside the video title and scroll down) for the full written recipe, link to print recipe, nutrition info and other relevant details. Thank You !

[@judysbakeryandtestkitchen1654]

What a great way to use up egg yolks! Thank you very much

[@jenniferjes8524]

Thank you.....a great way to use those egg yokes.

[@KetoFusion]

That looks delicious!

[@adityabiyani387]

superb yaa nice one

[@jadimaudiet]

Love it , thanks for the recipe 🥰🥰🥰🥰

[@putnutskitchen9342]

Looks delicious.

[@judysbakeryandtestkitchen1654]

They look great, and I’ve already made the crust. Your tarts are much smaller than mine. I’m going to have to figure out how to do the regular size tarts and springform cheesecake pan. I thought I’d have to do a half batch, but it looks like I need to do a whole batch.

[@lowcarbrecipeideas]

Judy, you can get the molds online

[@rahelehr490]

Thank you so much

[@lowcarbrecipeideas]

You're most welcome 😊

[@andibea11]

The crust recipe and technique looks fantastic, as does the entire recipe. The crust could be used for quiche and lots of other dishes. Thank you!

[@lowcarbrecipeideas]

Thanks! Yes I have a video on pie crusts as well as quiche (regular and mini sized ones). Do check out the playlist thanks 😊

[@mayfedda3019]

Would you have a recipe for wraps or nan bread I can’t have grains or legumes and I am trying to avoid almond flour recipes I loved the texture of your walnut bread that was so good I would like to see other nut bread recipes please

[@lowcarbrecipeideas]

I do have have videos on vegan coconut wrap and coconut tortilla wrap. You can check out the playlist under WRAPS. At the main page of my channel there is a button for PLAYLIST at the top.

[@CityLifeMeal]

😋

[@liyanalokman7292]

For dairy free version, is it ok if I use coconut oil to make the crust?

[@dslayersxd8855]

Can I make the dough ahead of time?

[@mayfedda3019]

I enjoy watching you I make a lot of your bread too can I use coconut cream for the custard

[@lowcarbrecipeideas]

Yes you can replace the whipping cream with coconut cream.

[@thecatchannel852]

Is this recipe the same with keto egg pie?

[@aineuaine1791]

Cant wait to try, but, out of erythritol, have liquid stevia, how many drops to replace 80g of erythritol? Thank you for inspiring ideas.

[@lowcarbrecipeideas]

Frankly I am not sure on the quantity but you can just estimate, taste and adjust accordingly

[@alexandersmith2972]

Can I replace butter with ghee?

[@lowcarbrecipeideas]

Frankly I have not tried so am not sure about it. You can give it a try but I would suggest you solidify the ghee first by chilling it

[@alexandersmith2972]

@@lowcarbrecipeideas thank you for a reply, I'll let you know if I try it!

[@MabelJoan]

Could I replace the almond flour to sunflower seed flour?

[@lowcarbrecipeideas]

You can try that but I suggest you reduce the amount of butter as sunflower seeds have higher fat content so it will be too oily.

[@MabelJoan]

@@lowcarbrecipeideas how much butter should I reduce if so?

[@lowcarbrecipeideas]

@@MabelJoan I suggest you reduce the amount by half. The crust will look a lot darker. If you do try, please let me know how it turns out. Thanks Mabel 😊

[@MabelJoan]

@@lowcarbrecipeideas will let u know once I've done it! Thank you for the wonderful recipes! My fav are ur sun flower flour ones!

[@healthconcious6978]

Finally bake for 200 degrees for 20 minutes

[@lowcarbrecipeideas]

Did they turn out well?

[@zxresa]

Could I bake these in silicone moulds please?

[@lowcarbrecipeideas]

Yes you can

[@zxresa]

@@lowcarbrecipeideas thank you

[@johnmirbach2338]

😁👍👌🖖✌😎

[@ladyketurahinwaiting]

Sounds good but too much trouble for my lifestyle.

[@Captain_Kebap]

Wtf... this is easy as abc