Step 1

Preheat oven to 350F

Step 2

Blend almond flour, coconut flour, powdered erythritol, and melted butter in a food processor.

Step 3

Add 1 egg and blend until the mixture starts to pull away from the side of the food processor bowl.

Step 4

You may need to add a Tbsp of water, depending on the dryness of your almond flour. If the mixture is not coming together, add the water.

Step 5

Form the tart crust into a disc and place it in the fridge for about 30 minutes. This makes it easier to handle.

Step 6

Roll out the dough between two sheets of parchment paper, adding a touch more almond flour if it starts to stick.

Step 7

Spread the tart dough out in your tart pan ( 9 inch round, 8-inch square, or 4.5x 14 rectangle) making sure to press into the side of the pan, and cover any holes that form while you're pressing. This takes a bit of patience, just keep pressing and spreading until your tart crust is spread evenly with no breaks.

Step 8

Pierce the crust with a fork and bake for 10-12 minutes until golden. Keep an eye out because almond flour tends to darken very quickly.

Step 9

Let the crust cool.

Step 10

Pour an inch of water into the bottom of a medium-sized saucepan and heat to a low simmer.

Step 11

Add eggs, egg yolks, lemon juice, powdered erythritol, and heavy cream into a separate heat-safe bowl.

Step 12

Place the bowl over the pot of simmering water and cook until the mixture coats the back of a spoon. This can take up to 15 minutes. Use a whisk and stir constantly while cooking to avoid burning.

Step 13

Once the mixture thickens, add the butter in cubes one at a time and whisk until fully melted.

Step 14

Add the filling to the cooled tart crust.

Step 15

Cool the dessert to room temperature.