Egg Custard Tart
Author: Alex (Caregiver)
INGREDIENTS:**
g KetoCal 3:1 Powder
g Flour, wheat, wholemeal
ml Flour, coconut, EastEnd (HCP added*)
g Butter, salted
g Water, distilled
g Milk, whole, UHT
g Nutmeg, ground
g Sweetener, liquid, Hermesetas (HCP added*)
g Eggs, chicken, whole, raw
Directions:
- Preheat oven to 160C/gas mark 3.
- Place KetoCal, wholemeal flour and coconut flour in a bowl, rub in butter with fingertips to make fine crumbs.
- Sprinkle water over the top and mix until it becomes a stiff crumbly pastry, roll into a ball.
- Line tartlet tin by pressing the pastry into edges.
- Beat milk, pinch of nutmeg and a squirt of sweetener with egg and fill tarlet tin.
- Cook for 10-12 mins or until golden brown.
Nutrition Information (for entire recipe):
Carbohydrate:
4.16
Calories: 274
Fat:
24.79
Protein:
8.32
Ratio:
1.99:1
Tags:
Modified Ketogenic Diet (MKD)2:1 ratioKetoCal 3:1 PowderDessertSavory
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
