FOR THE CRUST:
FOR THE CUSTARD:
FOR THE TOPPING:
Put the cream and cream cheese in a deep pan and stir for a few minutes until smooth.
Add the allulose, gomme syrup and keep stirring until everything is mixed.
Finally, when you have a firmer cream, add the egg whites and vanilla extract. Mix and remove from the heat to let it cool at room temperature. (Don’t leave the egg yolks too long over the heat because they might cook)
For the base, mix the flour with melted butter, vanilla extract, allulose and baking powder. Make a dough and put in a 7.5-inch buttered round mold (if it’s too big, the custard will be too low).
Bake for about 12 minutes, take out of the oven and allow to cool for a few more minutes. Spread the custard over the dough, decorate with lots of fruit and refrigerate for at least 2 hours until completely cold. And voilà!
Recipe by: @cocina.keto