Kayleigh’s Pumpkin Custard Tart by Jeles
Ingredients:
Custard Layer
8 oz cream cheese (room temperature)
4 Tablespoons of sour cream
4 large egg
Pinch of salt
1 tsp Vanilla extract
2 tsp Cinnamon
1 tsp Nutmeg
1/3 cup heavy cream
1 tsp Pumpkin Spice Extract
1 1/4 Cup of Pumpkin Puree
1/4 cup of coconut flour
1 tsp Xantham Gum
Directions:
preheat oven to 350*
FIRST STEP:
In a large bowl add cream cheese, sour cream, eggs, vanilla extract, salt, Pumpkin Puree mix well
Now add your cinnamon, nutmeg, heavy cream, pumpkin spice extract, MonkFruit, coconut flour, and Xanthan Gum and mix until its all well combined
SECOND STEP:
Make the crust:
2 cups of chopped pecans
1/2 tsp of Cinnamon
1/3 cup of Truvia Brown sugar
4 tbsp Butter (melted)
**Mix all together in a bowl, after take the mixture and place it in the **well buttered or sprayed Tart pan. Press the crust into the bottom
Bake in the oven for 10 minutes ~Set aside until cool (about 15 minutes)
FINAL STEP:
Take the mixture and pour over the pecan crust base in the tart pan
Place in the oven for 40-50 minutes
Until it just slightly jiggles
Turn off the oven and leave in the oven (door slightly open) for 15 minutes
Pull out of the oven and let set for at least 1 hour, before you remove it from the tart pan.
Enjoy!!!
Holiday~Dessert~Custard~Pumpkin Tart
Servings: 12 ~ 280 Calories ~ 7 Net Carbs
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