Delectable Portuguese Keto Brunch: Custard Tarts with Smoked Salmon and Asparagus

Allergens

Eggs, Fish (Fish: Smoked Salmon)

Ingredients

• 1. 4 cups almond flour 2. 1 cup butter, softened 3. 4 large eggs 4. 1/2 cup erythritol or other keto
• friendly sweetener 5. 1 teaspoon vanilla extract 6. 1/2 teaspoon salt 7. 1 1/2 cups heavy cream 8. 1 pound smoked salmon, thinly sliced 9. 1 bunch fresh asparagus, trimmed and steamed 10. Freshly ground black pepper, to taste

Instructions

1. In a large bowl, mix together the almond flour, softened butter, eggs, sweetener, vanilla extract, and salt until well combined.
2. Press the dough into the bottom and up the sides of 6 greased tart pans or silicone baking molds.
3. Fill each crust with heavy cream, then bake at 350°F (175°C) for 18 minutes or until lightly golden.
4. Let the tarts cool slightly and remove them from their pans or molds.
5. Arrange sliced smoked salmon over the custard filling in each tart, followed by steamed asparagus spears.
6. Season with freshly ground black pepper to taste and serve immediately.

Chef’s Insight

The combination of flaky crust, smooth custard filling, smoky salmon, and crisp asparagus creates a delightful texture contrast that is both satisfying and delicious.

Notes

This recipe is perfect for a keto brunch or dinner party. It can be easily scaled up to accommodate larger groups.