Food24.com | Low carb chocolate and almond custard tartlets

Pre heat the oven to 180°C. Lightly grease a silicone muffin tin with cooking spray and position it on a baking tray. For the tartlets, combine all of the ingredients in a large mixing bowl and whisk until smooth. Pour the mixture into the muffin tin and bake, 20 minutes. Test it with a cake tester – it is done once the cake tester comes out clean when inserted. 

Cool the tartlets in the muffin tin for 30 minutes before transferring to a cooling rack. Refrigerate and serve cold with a dollop of whipped cream. Top with a raspberry or two and garnish with mint. 

TIP: Replace the milk with coconut milk if a creamier and more intense coconut flavour is preferred. 

To receive quick and convenient weekday recipes, join our Easy Weekday Mealsmailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter. 

Also try:

Crème brûlée tartlets

35 min Preheat oven to 180 °C and grease 6 tartlet pans. 1. Pastry: Process the flour, icing sugar and butter in a blender until the mixture resembles fine breadcrumbs. Add the egg and blend so the dough comes together. Wrap the dough in plastic and refrigerate for 30 minutes.

Let’s block ads! (Why?)

Leave a Reply

Your email address will not be published.