Elsie Hogfat

Lagom Food. Lagom Philosophy.

A birthday tart.

Freshly ground almond flour, butter and homemade lchf “gruel” (includes nuts, seeds and psyllium husk) with butter made the crust.  Then a layer of lemon zest and egg white.  Then a layer of egg yolk and cream custard, with almonds on top.  We experimented with chicory sweetener in all stages.  It looks pretty.  I’m not sure how it will taste…

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