Delicious low carb Coconut Tart created by Tina’s Kitchen. For low carb Dessert Inspo check out Tinas.kitchen
Method
Step 1
Pre-heat the oven to 180 degrees. Grease a tin (approx 23cm diameter) with parchment paper.
Step 2
For the base, mix all the ingredients in a mixing bowl except for the eggs. Gently add the whisked eggs and stir until a doughy like consistency.
Step 3
Pour the base mixture into the tin and spread out, cover the bottom and sides well. Pop into the oven and cook for 12-15 minutes or until golden brown. Once cooked put to the side to allow to cool.
Step 4
For the filling, put all of the ingredients into a large mixing bowl. Stir with an electric mixer until a smooth, cream consistency. Spread the mixture onto the cool base.
Step 5
Pop into the oven and bake for about 40-45 minutes. If the tart becomes a little dark cover in aluminium foil.
Step 6
Take out of the oven and leave to cool before serving.
Ingredients
Base:
- 85g Coconut Flour
- 4 tbsp lo han blend
- Pinch of Himalayan Salt
- 1/4 tsp Vanilla Essence
- 100g Coconut Oil
- 2 large organic Eggs, whisked
Filling:
- 2 Large organic Eggs
- 2 tsp apple vinegar
- 270ml full fat coconut milk
- 55g Coconut Oil, melted
- 1/4 tsp Vanilla Essence
- 80g Desiccated Coconut
- 20g All Natural Whey
- 6 tbsp lo han blend
