Keto Iron Chef – Keto-Portuguese Egg Tart

Keto Iron Chef - Keto-Portuguese Egg Tart
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This Keto-Portuguese Egg Tart is the best recipe I ever made, for pastries.
Since it’s only take me less than an hour to made this one.

The folding method for the pie dough is adapted from the previous Keto-Bakpia recipe (simple envelope folding), with also suspending the butter with the Keto-Flour to avoid the need for refrigerating

And what makes this recipe awesome is the higher fat ratio that can be easily tailored on this recipe, since we can modified the custard to meet the Fat macro needed

Here goes the recipe

Keto-Portuguese Egg Tart
5 serving size @94,6g
(Net Carb 2,2g / Protein 10,5g / Fat 15g)

Ingredients
For The Pie Dough
Dry Ingredients
25g Inulin Powder (0,5/0/0)
10g Casein Protein Isolate (0,4/8,6/0,2)
10g Whey Protein Isolate (0,3/8,9/0,1)
5g Egg White Powder (0,2/4,1/0)
1,5g Psyllium Husk (0,2/0/0)
1g Xanthan Gum
1,5g Salt
2,5g Splenda (Optional)
1g Vanilla Extract (0,1/0/0)
(Whisk all the ingredients above in a medium bowl)

Wet Ingredient
10g Heavy Cream (0,3/0,2/3,7)
30g Warm Water
5g Butter (0/0,1/4,1)

For The Pastry Batter
10g Inulin Powder (0,2/0/0)
10g Casein Protein Isolate (0,4/8,6/0,2)
20g Butter (0/0,2/16,2)
(Mix all the ingredients above with a spatula until forming a thick batter consistency, set aside)

For The Custard
50g Egg (0,4/6,3/5)
30g Egg Yolk (1,1/4,8/8)
200g Heavy Cream (2,8/2,1/37)
20g Keto-Flour (10g Inulin Powder & 10g Casein Protein Isolate) (0,6/8,6/0,2)
20g Splenda
5g Vanilla Extract (0,6/0/0)
5g Salt

Topping (Optional)
Cinnamon Powder for sprinkling

Direction
For The Custard:
Whisk egg yolks and egg with heavy cream, salt, splenda and Keto-Flour in a large saucepan and set over medium. Continue whisking until mixture thickens, 7 to 10 min. Whisk in vanilla, then scrape into a medium bowl. Lay a piece of plastic wrap directly on surface to prevent skin from forming. Chill in freezer until very cold, but not frozen, about 1 hour.

For The Pie Dough:
Sift the dry ingredients in the bowl of a stand mixer that is fitted with a dough hook. Turn on the mixer on low speed, gradually stir in water and heavy cream until the dough holds together enough to clean the sides of the bowl.

Add the butter and move to medium speed until smooth dough is forming.

Shape into a flat ball, and allow to rest for at least 10 minutes.

Keto Iron Chef - Keto-Portuguese Egg Tart

Divide the pie dough into 5 equal parts, then flatten it using rolling pin into circles.

Divide the pastry batter into 5 equal parts, then take 1 part of pastry dough and spread it on one of the pie dough. Fold it like an envelope and set aside (see pictures for details).

Keto Iron Chef - Keto-Portuguese Egg Tart

Repeat the process for the other pie dough and pastry batter.

Preheat the oven into 200C

Lay one of the pastry dough on a silicone pad and roll with a rolling pin until it is 4 in. across. Pastry will be very thin. Repeat with remaining rounds. Gently push each round into a muffin cup, pressing along the bottom, then up the sides until it reaches the rim.

Spoon the chilled custard into each muffin cup, reaching 3/4 of the cup heights.

Keto Iron Chef - Keto-Portuguese Egg Tart

Optional : Sprinkle cinnamon powder evenly over each custard.

Bake in centre of oven until tops are brown, but not burnt, 13 to 15 min. If tops have not browned, continue baking and check at 2-min intervals. Cool in pan on a rack for 5 min. Remove from pan and let cool slightly on rack, about 15 min.

Keto Iron Chef - Keto-Portuguese Egg Tart

Serve with black coffee or green tea.

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