Carnivore Egg Tarts
This Carnivore Egg Tart is a gently baked custard set into a firm, structured base, with digestion-friendly textures, and a deeply satisfying finish. Its smooth, lightly creamy center offers a contrast to the delicate shell, making each bite feel grounded yet refined. This tart is equally at home as a nourishing midday snack or a composed dessert course, depending on how you plate and serve it. Its clean structure holds well for slicing, storing, and even meal-prepping without losing integrity, making it a versatile option for those seeking function without sacrificing elegance.
Ingredients
For the crust
Egg custard filling
Flex Carnivore option for traditional egg tart sweetness (pick one option)
Instructions
Prepare the crust
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Preheat oven to 325°F (165°C).
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In a bowl, cream the softened butter until smooth and pale.
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Add milk powder, egg white protein powder, sea salt, and egg yolk.
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Mix gently just until a soft, cohesive dough forms — do not overmix.
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Divide dough evenly between 10 lightly greased 3-inch tart pans.
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Press dough firmly and evenly into the base and up the sides of each pan.
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Chill for 20 minutes in the refridgerator.
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Once chilled, line each shell with a small square of parchment and fill with ceramic pie weights, dry rice, or coarse salt.
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Bake for 10–12 minutes, until the crust structure is set.
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Carefully remove parchment and weights. Using the back of a spoon, reshape any areas that have fallen.
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Return shells to the oven and bake an additional 6-8 minutes, until edges are just lightly golden.
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Remove from oven, cool completely, then refrigerate shells for 20–30 minutes before filling.
Prepare the egg custard
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In a bowl, gently whisk egg yolks and whole egg without incorporating air.
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Warm heavy cream gently on the stovetop until just steaming — do not boil.
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Slowly pour warm cream into the eggs while whisking continuously.
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Stir in melted butter, sea salt, and optional sweetener.
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Strain custard through a fine-mesh sieve for an ultra-smooth texture.
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Pour custard into chilled tart shells, filling just below the rim.
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Reduce oven temperature to 300°F (150°C).
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Bake for 20-25 minutes, until edges are set and centers have a gentle jiggle.
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Remove from oven and cool at room temperature. Custard will continue to set as it cools.
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Enjoy once cooled or chill for 1-2 hours to firm up the texture.
Watch the full video here
Equipment
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 297kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 17g85%
- Cholesterol 168mg57%
- Sodium 187mg8%
- Potassium 211mg7%
- Total Carbohydrate 6g2%
- Dietary Fiber 0g
- Sugars 6g
- Protein 8g16%
- Vitamin A 1175 IU
- Vitamin C 1 mg
- Calcium 154 mg
- Iron 1 mg
- Vitamin D 2 IU
- Vitamin B12 1 mcg
- Magnesium 14 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For Chinese-style egg tarts, keep tops pale and silky.
- For Portuguese-style tarts, bake slightly longer for faint golden freckling.
- Resting for 1–2 hours before serving improves texture and flavor.
- Best enjoyed within 48 hours, store refrigerated.
Disclaimer: Nutritional information is estimated based on standard ingredient data and may vary depending on specific brands or ingredient variations used. This information is provided for general guidance only and should not be considered medical or nutritional advice. Always consult with a qualified healthcare provider or nutritionist for personalized recommendations.
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