Almond Custard Tarts
Cook Time:
30
Minutes
Difficulty:
Medium
Serves Up To:
12
Servings
Nutrition Information
| Total Fat | 30g |
|---|---|
| Cholesterol | 120mg |
| Sodium | 75mg |
| Total Carbohydrates | 30g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 14g |
| Protein | 3g |
Ingredients
Crust:
3 cups Blue Diamond Almond Flour
2 eggs
2 tablespoons softened butter
3 tablespoons honey
Filling:
1 can sweetened condensed milk
½ cup Blue Diamond Almond Breeze Almondmilk
½ teaspoon almond extract
½ teaspoon vanilla
3 egg yolks
2 tablespoons Blue Diamond Almond Flour
Topping:
1 cup heavy whipping cream
½ teaspoon vanilla
2 tablespoons powdered sugar
½ teaspoon cornstarch
Sliced strawberries
Directions
- 1
Preheat oven to 350°F.
- 2
Blend all ingredients for crust together into a dough.
- 3
Line muffin tin with muffin cups. Gently press dough into the bottom and sides of muffin tins. Bake for 10 minutes.
- 4
While cups are baking, blend all ingredients for custard filling together until smooth.
- 5
Spoon mixture into crust cups until almost full. Bake for 20 minutes. Pull out and allow to cool completely.
- 6
Custard tarts may be refrigerated until served. Right before serving, whip heavy cream, vanilla, sugar and cornstarch together with a mixer until stiff peaks form. Spoon whipped topping on top of cooled custard tarts.
- 7
Garnish with Blue Diamond Sliced Natural Almonds and sliced strawberries.
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