This super light tart is another example of how the Lo Dough base can be used in many different ways and not just savory. It has a neutral flavor and having only 39 kcal it lends itself to so many recipes, just use a little creativity.
Low carb cream tart with Lo Dough
Ingredients
- 1 base Lo Dough
- 2 large eggs
- 4 yolks
- 165ml liquid cream
- 25ml of milk
- 70ml of erythritol
- 1 vanilla pod
- 1 pinch of nutmeg
Method
1. Preheat the oven to 140°. In a small saucepan, heat the cream with the milk and the vanilla pod so that the vanilla infuses but does not become hot
2. Beat the eggs with the yolks and erythritol
3. Add the hot cream to the eggs and continue beating
4. Pour everything back into the saucepan through a strainer to strain out the vanilla pods. Keep stirring over low heat until it starts to thicken
5. Roll out the Lo Dough base between two sheets of greaseproof paper and roll out to cover the base and sides of an 18cm cake tin. Make it adhere well to the base and sides
6. Gently pour the cream into the base if you like, sprinkle with nutmeg and cook in the oven for 35-40 minutes until the cream thickens
7. Leave to cool before placing the tart in the refrigerator for at least an hour before serving
MACROS per portion (1/4 of the tart)
- 159kcal
- 15.2g Fat
- 2.5g Carbohydrates
- 2.5g Fibers
- 8g Protein
- 1g Sugar
