Low Carb Tart
I merged 2 recipes to make this tart. 3rd try was the best. Here's the result. First time to cook custard! Improvements/suggestions welcome.Crust:
1 egg-beaten
1 C almond flour
1 t cinnamon
1 ½ T Swerve (3T Spenda)
Mix with a fork. Stir in :
¼ c butter-melted
Press into pan. Use wax paper and spoon to spread evenly.
350° 20 minutes
For the Custard:
6 eggs
6 ounces sugar-(3/4 C Splenda)-(6 T Stevia)
1 t vanilla
1 pint double cream or half/half
1. The Custard:
2.
3. Break the eggs into a mixing bowl with the sugar and whisk thoroughly.
4. Add vanilla and stir this into the egg mixture.
5. Pour the cream into a saucepan and remove from the heat just before it boils.
6. Pour the hot cream into the bowl of eggs, stirring all the time.
7. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
8. Pour the custard into the pastry cases and let sit to cool.
Top with fresh fruit.