HOW TO MAKE DELICIOUS KETO COCONUT CREAM TART - CREAMY COCONUT FILLING WITH A CRISPY & FLAKY CRUST !

Links to purchase books via Payhip Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Links to purchase books via Amazon Books available in Kindle, Paperback (Color & Non-Color) & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********* This recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 12] NUTRITION INFO PER SERVING Total Carb = 6.5 g Dietary Fiber = 3.4 g Net Carb = 3.1 g Calories = 239 Total Fat = 22 g Protein = 5.4 g INGREDIENTS FOR CRUST Almond Flour = 240 g / 2 cups (You can also use other crust options including the new sunflower seed crust from this pie crust video-    • HOW TO MAKE KETO PIE CRUSTS - 6 RECIPES FO...  . However, this almond crust recipe is the crispiest and the flakiest ) Unsalted Cold Butter (Cubed) = 80 g / 1/3 cup Egg = 1 large Salt = 1 tsp Note: For ground sunflower seed crust, the recipe is similar to the almond flour version except that the butter is reduced to 40 g instead of 80 g. Everything else remains the same. Sunflower seed has quite high fat content hence, the dough became very wet when I added the same amount of butter. So, I tried reducing by half and it worked but you may still find that the dough is wetter than the almond flour dough, but it is still manageable. Of course, the color is darker than the almond flour version and it is less flaky due to the reduction of butter, but the crust is still crispy. Taste wise, it is quite nutty but if you like the taste of sunflower seeds then it would be fine. DIRECTION FOR THE CRUST 1. Preheat the oven at 350F or 180C. 2. In a bowl, add the almond flour and salt. Mix to combine. 3. Add the cold cubed butter and use your fingers to mash it into smaller pieces. Then switch to flatten the pieces of dough between your hands. The thin sheets of butter created will melt as the crust bakes and it produces steam which pushes the flour around them and that is how we get the flaky layers. Once the dough looks crumbly, it's done. 4. Add the egg and mix until a dough is formed. Shape the dough into a ball. 5. Grease a non-stick 9 inch or 23 cm pie pan with a removable bottom. 6. Place the dough on the pan and spread evenly. 7. Freeze the dough for 15 mins. 8. After 15 mins, prick some holes on the dough to release air bubbles during baking. Then line with a parchment paper and weigh it down with any suitable weights. Blind bake for 15 mins. Then remove the paper and weights and bake for another 15 to 20 mins. It's important to bake the crust until golden brown and crispy as we will not be baking the crust again with the filling. 9. Set aside the baked crust to let it cool. 10. Meanwhile, make the filling. INGREDIENTS FOR THE FILLING Coconut Milk = 300 ml / 1 1/4 cup (You can use fresh or boxed ones. If using coconut cream, just dilute it with water until you get the milk consistency) Unsweetened Pea or Almond Milk = 240 ml / 1 cup (In the video, I used unsweetened pea milk but you can also use any unsweetened keto friendly milk) Eggs = 2 large Coconut flour (as thickener) = 20 g / 2 3/4 tbsp Unsweetened desiccated coconut (toasted) = 50 g / 1/2 cup Allulose = 60 to 80 g / 5 to 6 tbsp (You can also use any other keto friendly sweetener) Salt = 1/2 tsp Vanilla extract = 1 tsp Coconut extract (Optional) = 2 tsp DIRECTIONS FOR THE FILLING 1. In a saucepan, add the coconut milk, pea or almond milk, allulose, salt, eggs and half of the coconut flour. 2. Cook over medium heat and stir constantly. If the mixture is not thick enough, then gradually add more coconut flour. Cook until the mixture is thickened then turn off the heat and remove the pan. 3. Add the toasted desiccated coconut, vanilla and coconut extract, if using. 4. Mix until well combined. 5. Fill the baked crust with the coconut cream and spread evenly. 6. Chill in the refrigerator for at least 1 hour or until set. TOPPING (Optional) Whipping Cream (cold) = 240 ml / 1 cup Coconut flakes (toasted) = 1/4 cup Note: Beat the cold whipping cream with a handheld mixer until firm (about 5 mins) then chill in the fridge. Note: This coconut cream tart can be refrigerated up to a week and frozen for months.