| 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. 

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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.

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