Winey Pastry Flan
A rich and creamy keto dessert with a hint of wine and a flaky pastry crust.
Ingredients
- ●1 sheet Flaky PastryHomemade or store-bought
- ●2 cups Winey Pastry CreamSee below for recipe
- ●4 Large EggsFresh and room temperature
- ●1 cup Granulated SweetenerKeto-friendly
- ●1/2 cup Unsalted ButterMelted and cooled
- ●1 cup Heavy CreamFull-fat and chilled
- ●1 tsp Vanilla ExtractHigh-quality and pure
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Roll out the flaky pastry sheet to a thickness of about 1/8 inch. Transfer it to a 9-inch tart pan with a removable bottom.
- 3
In a separate bowl, whisk together the winey pastry cream, eggs, granulated sweetener, and melted butter until smooth.
- 4
Pour the cream mixture into the pastry-lined tart pan and smooth the top.
- 5
Dot the top with the heavy cream and sprinkle with vanilla extract.
- 6
Bake the flan for 35-40 minutes or until the edges are golden brown and the center is set.
- 7
Remove from the oven and let it cool to room temperature.
- 8
Chill the flan in the refrigerator for at least 2 hours or overnight.
- 9
Serve the winey pastry flan chilled, garnished with a sprinkle of granulated sweetener and a drizzle of heavy cream if desired.
- 10
Enjoy!