Serves: 8 Carbs: 1
Sometimes, you can't beat the classics! Creamy, silky smooth vanilla filling in a buttery sweet low carb pastry case, with a light sprinkling of nutmeg. Perfection.
For the pastry:
125g ground almonds
¼ tsp salt
35g granulated sweetener
40g butter, melted
1 egg white
For the filling:
350ml unsweetened almond milk
100ml double cream
1 tbs vanilla extract
110g granulated sweetener
1 egg yolk
Pinch of salt
½ tsp ground nutmeg
Preheat the oven to 180°C.
Mix together all of the pastry ingredients (except for the egg white) until thoroughly combined to form a dough.
Press the pastry dough evenly into a 9 inch tart tin. Place the tart tin onto a baking sheet and bake for 12 minutes.
Remove the baking sheet with the tart tin from the oven and reduce the oven temperature to 150C. Brush the bottom of the pastry with the egg white and bake for a further 5 minutes.
In a measuring jug, whisk together all of the filling ingredients (except for the nutmeg).
Open the oven door and pull out the rack with the baking sheet on until it's at the edge of the oven.
Pour the filling mixture into the tart case, sprinkle the top evenly with the nutmeg and gently slide the rack back into the oven.
Close the oven and bake for 45-60 minutes until just set.
Remove the tart from the oven and leave to cool to room temperature before chilling in the fridge for at least two hours, although this could be made a day in advance.
Slice and serve, or store in an airtight container in the fridge for up to 5 days.