Description
A delightful low-carb dessert featuring a creamy yuzu custard filling in a rich almond flour crust.
Ingredients
Scale
- 1 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup erythritol (or preferred low-carb sweetener)
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup heavy cream
- 1/4 cup yuzu juice (or substitute with lemon juice)
- 2 large egg yolks
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a tart pan or individual tartlet molds with butter.
- In a mixing bowl, combine the almond flour, cocoa powder, erythritol, melted butter, and salt. Stir until the mixture resembles wet sand.
- Press the crust mixture evenly into the bottom and up the sides of the tart pan. Bake for 10-12 minutes or until set. Remove from the oven and let cool.
- In a medium bowl, whisk together the heavy cream, yuzu juice, egg yolks, and vanilla extract until smooth.
- Pour the custard mixture into the cooled tart crust. Bake for an additional 15-20 minutes, or until the custard is just set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before serving to allow the custard to fully set.
- Serve chilled, garnished with a sprinkle of cocoa powder or fresh berries if desired.
Notes
- For a citrus twist, try using lime or orange juice instead of yuzu.
- Add a dollop of whipped cream on top for extra creaminess and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tart
- Calories: 210
- Sugar: 0g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg