Egg Fast, as a way of eating for a few short days, has been popular lately with people who look into a quick break of a weight loss plateau or those who have bee doing some kind of a lazy keto diet and would like to restrict their carb intake a bit more seriously.
It works wonders for many, at least short term, mainly because people tend to stick to it, and because they practically eat zero carbs and very moderate protein for a little while.
But eating mainly eggs, even for only 5 days, could seem like forever if you weren't able to enjoy an occasional treat like this Egg Fast Custard Tart.
Egg Fast Custard Tart is for anyone who likes eggs and desserts
Being a fit person, I sometimes jump on a 3 to 5 days egg fasting wagon myself. I do it because it's fun to see how the body reacts, how much water it gets rid of, and what hides beneath. It's a method that helps me see if it is fat I want to get rid off, or if it's mostly water holding on to muscles (besides the fat, of course).
The difference is noticeable quickly, because on an egg fast, a significant amount of water gets drained out in about 3 days. In the long term being active and all, fat loss can also occur.
While I like eggs, consuming them daily for a few days straight can get boring. Consequently, I make up Egg Fast recipes. I love custard desserts! Egg Fast is thus a great opportunity to enjoy a lot of custard. Therefore, Egg Fast Custard Tart has become one of my favorites. It is a quickly made vanilla-flavored dessert.
I would, though, wait for a day 3 to start baking and eating desserts, otherwise, the sweetness could bring out too many cravings for other non-eggy foods. Even dark chocolate that I avoid during the egg fast for the sake of sticking to a decision for a number of days. I like challenges like that.
How to Make Egg Fast Custard Tart
- Take 6 eggs and melt ¼ cup butter,
- Separate 4 egg yolks from the whites,
- Beat 4 egg whites and 2 whole eggs,
- Add in sweetener, cream of tartar, melted butter, and salt. Beat until creamy,
- Add psyllium husk powder and whisk,
- Bake in a 10-inch (or smaller) tart pan at 390°F (200°C) for 8 minutes.
- Beat together 4 egg yolks, cream cheese, sweetener, and vanilla,
- Pour the mixture into a prebaked tart base,
- Bake at 390°F (200°C) for 15 minutes or until set.
I usually use a 10-inch tart pan but would prefer to get a smaller one ASAP. The looks and the texture can get somewhat nicer with a thicker tart.
Top the pie with more vanilla butter if you need to up your fat intake for the day.
Don't Want to Try the Egg Fast?
No problem! You can still try out the dessert! My partner practically never egg fasts but he would always indulge in this vanilla Egg Fast Custard Tart in unimaginable amounts of enjoyment! Moreover, it is simple to make, containing few ingredients. It is not difficult to bake even for those not used to baking.
What is more, pretty much all egg fast recipes are simple. Except for maybe a tad more time-consuming Egg Fast Pie. It is delicious, though!
I love egg fasting because it saves me time from thinking about what to eat and taking hours to food-prep. If you are looking for more Egg Fast recipes, check out Egg Fast Pancakes and Egg-Fast Friendly Cloud Cake recipes, as well.
And don't forget to leave a comment below to let us know how it goes!
Egg Fast Custard Tart
Ingredients
The base
- 4 large egg whites
- 2 large eggs
- ¼ cup butter - melted and cooled
- 3 Tbsp sweetener
- 1 tsp cream of tartar
- 1 dash salt
- ½ Tbsp psyllium husks powder
The custard filling
- 4 large egg yolks
- 6 oz cream cheese
- 3 Tbsp sweetener
- 1 tsp vanilla extract - and/or
- 1 vanilla bean seeds
Instructions
- Preheat the oven to 390°F (200°C) and lightly grease an 8 to 10-inch tart pan.
Beat 4 egg whites and 2 whole eggs until foamy. Add in sweetener, cream of tartar, melted butter, and salt. Beat until creamy. Add psyllium husk powder and whisk.
- Pour the mixture into the tart pan and bake for 8 minutes.
- In the meantime, beat together 4 egg yolks, cream cheese, sweetener, and vanilla.
- Pour the mixture into a prebaked tart base. Bake at 390°F (200°C) for 15 minutes or until set.
- Serve either warm or cold. Enjoy!
Video
Notes
Nutrition
MORE KETO EGG FAST RECIPES!
If you love this low-carb keto recipe, I recommend you also try:
Really delicious but I had a hard time getting it to fully cook. I was afraid of burning the tart so I took it out and tested it with a toothpick several times. I had to add more time, when I did cut into the tart it was still a bit runny in the middle. Are there any suggestions? I live in Chicago so altitude wasn’t impeding the cooking time. I used to live in Colorado and has to change the cooking time on a lot of my recipes. Thank you so much for making my egg fast more bearable! I found these recipes on the fourth night and had to bake the tart ASAP...was so glad that I did.
Hi, Annie. Hmm ... How wide was your pan? Is it thick or is it a thin tin springform pan? I'm wildly guessing where the problem lies. Ours was quite thin and wide as you can see in the pics.
Hey Tisa! Going to make this recipe tomorrow. It looks delicious!!! Thank you for sharing!
Just wondering, in your notes you say you can top with more vanilla butter, what do you mean?
Hi, Robyn!
Nice to "see" you again!
What I meant was butter with added vanilla extract/flavor and maybe some sweetener, which is something I would have made and use as a topping when I had specific fat goals during egg fast.
Hi!
I was watching the video, and was wondering which brand stand mixer you are using. I have a kitchen aid, but I have never seen a mixer with a rotating head. I just got super curious. Love your videos, I just started Keto and will be trying out these recipes soon! 🙂
Thank you for your feedback, Akshada! I use a mid-range Bosch stand mixer.