NKD Living Keto Cheese tarts

NKD Living Keto Cheese tarts

These indulgent keto pastries contain free range eggs and cheese in both the pastry and filling for luxuriously rich low-carb indulgence. The pastry contains a small amount of NKD Living Granulated Erythritol and is enriched with NKD Living's premium quality Almond Flour. Generously filled with veggie goodness - perfect for picnics, parties and low-carb lunching!
For the Pastry Base
💚 1 cup NKD Living Almond Flour
💚 3 tbsp Coconut Flour
💚 Pinch Salt
💚 4 tbsp Coconut Oil
💚 2 Free Range Eggs
💚 ¼ cup Grated Cheese (mozzarella/ cheddar/ vegan cheese)
For the Filling
💚 3 Free Range Eggs
💚 ½ cup Grated Cheese (mozzarella/ cheddar/ vegan cheese)
💚 ½ cup sliced Leek
💚 2 tbsp fresh Chopped Chives
💚 Handful Spinach/Chard/Kale
💚 Pinch Black Pepper
💚 4 tbsp Milk (or Almond Milk)



For the Base:

1. Add all the ingredients to a bowl. Mix with a metal spoon, then get your hands in and form a dough ball. 

2. Refrigerate the pastry ball for 30 mins to help it firm up.

3. Grease a tart tray (silicone trays work best) with coconut oil and a dusting of coconut flour.

4. Take a chunk of the dough and gently pat it into the base of the tart moulds, aim for roughly the thickness of a pound coin. Use your fingertips to shape it up the sides of the mould. Don’t worry about it being a little patchy, just use extra bits of dough to patch up any holes. 

5. Blind bake at 200°C for 10 mins. This will prevent a soggy base when the filling is added.

6. Allow the tart pastry to cool before adding the filling. 


For the Filling:

1. Whilst the tart pastry is cooling lightly sauté the leeks in an oiled pan, on a medium heat. This is just to get a bit on colour on them and part cook them.

2. Allow the leeks to cool before adding them to a bowl along with the rest of the tart filling ingredients.

3. Spoon the filling into the pastry bases. Approx. 2 - 3 tbsp filling per tart (the filling should reach just below the top of the sides of the pastry). 

4. Transfer to the oven and cook at 180°C for 15 mins.

5. Allow to cool and enjoy.

6. Best kept refrigerated and eaten within 3 days. Once completely cool they can be frozen for up to 3 months.

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