Egg Fast Custard Tart
One slice of Egg Fast Custard Tart comes out to be approximately 220 Calories,

Fat: 18.6 g (of which Saturated: 11.0 g, MUFA’s: 3.9 g),
Total Carbs: 3.3 g,
Fiber: 0.6 g,
Net Carbs: 2.7 g,
Protein: 7.8 g

Servings Prep Time
6slices 15minutes
Cook Time
15minutes
Servings Prep Time
6slices 15minutes
Cook Time
15minutes
Ingredients
The base
The custard filling
Instructions
  1. 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.
  2. Pour the mixture into the tart pan and bake for 8 minutes.
  3. In the meantime, beat together 4 egg yolks, cream cheese, sweetener, and vanilla.
  4. Pour the mixture into a prebaked tart base. Bake at 390°F (200°C) for 15 minutes or until set.
  5. Serve either warm or cold. Enjoy!
Recipe Notes

I usually use a 10-inch tart pan but would prefer using an 8-inch in this case. The looks and the texture can get somewhat nicer with a thicker tart.

Sprinkle the pie with anything you wish. I used dried lavender in the pictures and in the video.

Top the pie with more vanilla butter if you need to up your fat intake for the day.