Fresh Cream Egg Tart

Name: Fresh Cream Egg Tart
Total time: 60 min
Yield: 382 g
Ingredients: fresh cream 155 ml; stevia (sugar substitute) 25 g; fresh egg yolk 50 g; Anchor unsalted butter 44 g; salt 1 g; coconut flour 28 g; almond flour 79 g

Cook 60 min Difficulty NORMAL 1,543 kcal

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Ingredients

Main ingredients

fresh cream 155 ml
stevia (sugar substitute) 25 g
fresh egg yolk 50 g
Anchor unsalted butter 44 g
salt 1 g
coconut flour 28 g
almond flour 79 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 67.33 g 16%

Protein 31.96 g 7%

Fat 146.46 g 77%

Serving size 382g

Cooking steps

1

Preheat the oven to 180°C (356°F).
2

Spread the tart dough evenly in the pan.
3

Poke holes in the tart with a fork.
4

Put fresh cream, eggs, sugar, and salt in a bowl and mix well.
5

Pour the cream egg mixture over the dough.
6

Bake in the oven for 20–25 minutes.
7

Let it cool before serving.

Fresh Cream Egg Tart

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