Egg Tart

Name: Egg Tart
Total time: 60 min
Yield: 411 g
Ingredients: Salt 1 g; Fresh Egg Yolk 30 ea; Anchor Unsalted Butter 44 g; Stevia (Sugar Substitute) 25 g; Coconut Flour 26 g; Almond Flour 78 g; Stevia (Sugar Substitute) 25 g; Heavy Cream 72 ml; Fresh Egg Yolk 30 ea; Maeil Soy Milk 99.9 190ml 80 ml

Cook 60 min Difficulty NORMAL 1,325 kcal

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Ingredients

Main ingredients

Salt 1 g
Fresh Egg Yolk 2 ea
Anchor Unsalted Butter 44 g
Stevia (Sugar Substitute) 25 g
Coconut Flour 26 g
Almond Flour 78 g

Seasonings/Sauce

Stevia (Sugar Substitute) 25 g
Heavy Cream 72 ml
Fresh Egg Yolk 30 ea
Maeil Soy Milk 99.9 190ml 80 ml

Nutrition summary

Carbohydrates 91.35 g 23%

Protein 35.05 g 9%

Fat 120.91 g 68%

Serving size 411g

Cooking steps

1

Preheat the oven to 200°C (392°F).
2

Line the tart pan with pie crust.
3

Mix eggs, milk, heavy cream, and sugar evenly.
4

Pour the egg filling over the crust.
5

Bake in the preheated oven for 20 minutes.
6

Let it cool before serving.

Egg Tart

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