While browsing Facebook one afternoon, I saw someone making Keto Portuguese Egg Tarts in the Keto Malaysia group and that made me salivate. I haven’t had any egg tarts since the last time I made Keto Egg Tarts about 2 years ago. Not too long ago, I bought some Portuguese egg tarts for missy and they smelled so good. I guess egg tarts have been at the back of my mind for a while. So in a spur of a moment one evening, I decided to make Keto Portuguese Egg Tart. Some people called it Keto Egg Custard, Keto Egg Custard Tart or Keto Portuguese Custard Tart. Below are the ingredients which I got from the Keto Malaysia group.
INGREDIENTS
Tart crust
1 cup (90g) almond flour
2 tbsp (30g) monk fruit sweetener
3 tbsp (42g) melted butter
Custard filling
1/3 cup (90g) whipping cream
1 tbsp (15g) monk fruit sweetener ( I used erythritol)
1 egg
INSTRUCTIONS
Preparing the Pastry
Mix almond flour, erythritol and butter for the tart crust
Divide the pastry into 4 portions
Mold the pastry pieces into the tart molds, press the pastry towards the sides and bottom of the mold.
Bake in the oven at 200 degrees Celsius for 15 minutes
Preparing the Custard Filling
Mix all the ingredients for the custard filling and pour them into the pastry. Only fill up to 80%.
Bake in the oven at 200 degrees Celsius for 20 minutes.
The ingredients
Mix everything up for the pastry
Press them into the egg tart mold. I didn’t have the foil ones so I used my ceramic cups.
Once the molds have been baked and cooled down, pour the custard filling into the pastry and bake again.
My Keto Portuguese Egg Tart. I need to work on the pastry again. The texture of almond flour is different from regular flour and it is not stretchy.
