Servings: 12 Custard Tarts
Calories: 207kcal
Ingredients
Dough
- 5 oz mozzarella cheese (fresh, approx. 15% fat)
- 5 tablespoon almond flour
- 2 tablespoon coconut flour
- 4 tablespoon erythritol
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 2 tablespoon butter (unsalted)
- 1 large egg
Filling
- 6 large egg yolks
- 1 ½ cup heavy cream
- ¾ cup powdered erythritol
- 1/16 teaspoon stevia (optional or to taste)
- ½ teaspoon xanthan gum (optional)
- 1 teaspoon Ceylon cinnamon (to sprinkle on top)
Instructions
Dough
- Preheat the oven to 300°F (180°C) and slightly grease a muffin tin with butter.
- Measure out all the dough ingredients. Take the two flours and baking powder. Combine well with a whisk.
- Melt butter and add vanilla and erythritol. Stir. Whisk the egg with a fork.
- In a microwave safe bowl, melt the mozzarella for 2 minutes at around 400W power. Stir, using a spatula then add the flours and the butter mixture. Mix until combined and add the egg. Stir again until batter is combined and the cheese and dough are completely mixed.
- Reheat for 10 seconds in the microwave. Press and fold some more until the dough is almost entirely one color. You might need to do this with your hands, in which case it is useful to wet them a little.
- Reheat the dough for 10 seconds again. Roll two halves of the dough to the approximate 1/16-inch thickness (help yourself with placing parchment paper beneath and on top of dough). Cut out 12 3 to 4-inch circles and place each into the muffin tin.
- Bake for 10 minutes. The edges should become slightly brown.
Filling
- Keep the oven heated at 300°F (180°C).
- Dissolve the optional xanthan gum in the heavy cream, mixing with an electric mixer just until the mixture gets somewhat thick. If you are not using the xanthan gum, just mix the heavy cream until it gets a little bit thicker. Do not overmix. Add erythritol (and stevia) and stir until the mixture is smooth.
- In a small bowl, blend the yolks with a fork until smooth. Add the yolks to the cream mixture, stirring gently to combine.
- Ladle the egg-cream mixture into the partly baked dough.
- Bake for 20 to 25 minutes. The edges should be puffed but the middle still jiggly. When done, cool completely in the tin. Powder with cinnamon and, for best results, serve and eat the same day. Enjoy!
Nutrition
Calories: 207kcal
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