Name: Egg Custard Tarts Recipe [Paleo, Gluten-Free, Dairy-Free]
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Hong Kong
Ingredients: 1/2 cup coconut cream; 2 eggs; 2 egg yolks; 2 Tablespoons raw honey; 1/2 Tablespoon vanilla extract; 2 cup almond flour; 1/2 cup coconut oil, melted; 1 teaspoon vanilla extract; 1 Tablespoon raw honey (optional)

Ingredients

For the custard:

1/2 cup coconut cream
2 eggs
2 egg yolks
2 Tablespoons raw honey
1/2 Tablespoon vanilla extract

For the crust:

2 cup almond flour
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
1 Tablespoon raw honey (optional)

Instructions

Preheat oven to 400F (200C).
Line a muffin tray with cupcake liners.
Make the crust by mixing the crust ingredients together.
Push the crust ingredients into each cupcake liner to form a crust. Use your hands to compact the mixture so that it sticks to the sides of the cupcake liner. This forms the tart shell.
Make the custard by whisking all the ingredients together well.
Pour the custard mixture into each tart shell.
Bake at 400F for 12-15 minutes until the tops turn slightly brown.