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SPONSORED CONTENT: Almond & Coconut Custard Tartlets

16 April 2018

This recipe makes 6 medium custard-filled tartlets




Pre-heat oven to 180*C

Mix almond flour, coconut, gelatine, baking powder, xylitol, eggs, butter, and salt together in a mixing bowl, mix well to form a sticky dough.

Prepare your tartlet moulds by spraying with cooking spray or greasing with butter and dusting with flour.

Spoon the mixture into each tartlet mould and gently press down and up into the sides creating a crust base, not too thick and not too thin (it needs to hold the custard after baking).

Place in oven and bake for 15-20 minutes until golden brown.

Remove from oven and allow to cool before lifting out.

Toast the slivered almonds in a dry pan, tossing regularly, until golden brown.

Fill tartlet moulds with Ultra Mel Zero Custard and top with a sprinkling of the toasted almonds or fruits of your choice.