Description
Delicious traditional Hong Kong delicacy with a twist! A cookie crust filled with creamy egg custard! Gluten-free, paleo, dairy-free, refined-sugar-free. Perfect summer treat!
Ingredients
- FOR THE CRUST:
- 4 cups Almond Flour
- ¼ teaspoons Salt
- 4 Tablespoons Coconut Oil
- 2 Eggs
- FOR THE FILLING:
- 3 Eggs
- ½ cups Coconut Milk (or Coconut Water Left Over After Scraping Off Coconut Cream)
- ½ cups Maple Syrup (Or Agave, Honey)
- ¾ teaspoons Vanilla
Preparation
Line 2 muffin trays with cupcake liners.
In a food processor, blender, or by hand, mix together almond flour, salt, oil and eggs until well combined. Divide dough into 24 equal portions. Using fingers, press dough from the middle to create a nice tart shell. This can be a little tedious, but the easiest way is to press from the middle, then outwards. Make sure the bottom and the sides are not too thin. The dough should be enough to only make it halfway up the side of the cupcake liners. Refrigerate for 30 minutes.
Meanwhile, to make the filling, whisk together eggs and milk. Add maple syrup and vanilla.
Preheat oven to 350F. Pour filling into prepared tart shell crust. Bake for 20 minutes until sides are slightly golden brown.
Peel off the cupcake wrapper. Refrigerate for a couple hours until cold. Serve!
