Egg Tart

Name: Egg Tart
Total time: 60 min
Yield: 448 g
Ingredients: Low-fat milk 144 cup; Squeezed lemon juice 10 ml; Tapioca starch instead of flour 6 g; Allulose powder 40 g; Fresh egg yolk 45 pcs; Salt 2 g; Itswell brown rice oil 21 g; Liquid allulose 60 spoon; Almond powder 80 g; Original oatmeal 40 g

Butter-free, flour-free, sugar-free, gluten-free

Cook 60 min Difficulty NORMAL 849 kcal

#Low Carb

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Ingredients

Main ingredients

Low-fat milk 0.8 cup
Squeezed lemon juice 10 ml
Tapioca starch instead of flour 6 g
Allulose powder 40 g
Fresh egg yolk 3 pcs
Salt 2 g
Itswell brown rice oil 21 g
Liquid allulose 3 spoon
Almond powder 80 g
Original oatmeal 40 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 146.47 g 48%

Protein 33.06 g 11%

Fat 55.32 g 41%

Serving size 448g

Cooking steps

1

Preheat the oven to 200°C.
2

Spread the tart dough evenly in the mold.
3

Mix eggs, sugar, and milk thoroughly.
4

Pour the egg mixture over the dough.
5

Bake in the oven for 20 minutes.

Egg Tart

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