This is a lovely egg custard style slice. Thanks to one of our associates, Gemma Parrott, for sharing this recipe with us and making it with our members!
Makes 9 portions - each portion contains:
254 Calories / 1.6g Carbs / 6.5g Protein / 24.1g Fat / 1.2g Fibre (already deducted from carbs)
150g Ground Almonds (or 100g ground almonds / 50g milled linseed)
30g Butter, cubed
¼ tsp Salt
140ml (140g) Double Cream
1 tsp Vanilla Essence
2 Large Eggs
¼ tsp Salt
45g Pecan Halves
A sprinkle of nutmeg
Preheat the oven to 180°C.
- In a food processor, combine the ground almonds, sweetener and salt.
Add the butter cubes and mix until resembles breadcrumbs.
Press the mixture into a lined oven tray (we used a 7"x10" tray) or individual silicone bar moulds.
Bake for 10 minutes or until the edges turn golden.
Remove from the oven and press the pecans into the base.
Melt the butter in a medium saucepan or in the microwave.
Add the butter to a mixing bowl and whisk in the sweetener until dissolved.
Whisk in the vanilla extract and cream.
Add the eggs and salt and whisk until fully combined.
Pour the egg mixture carefully and evenly on top. Sprinkle on the nutmeg.
Bake for 20 minutes until the filling is mostly set and brown on top (it will rise up and then sink once cooled).
Remove from the oven and allow to cool for at least half an hour before eating.