4 eggs (whites separated from yolks), room temp
1 tsp vanilla extract
3/4 cup xylitol
125g butter, melted
1 cup flour (½ almond flour + ½ coconut flour)
1 tin unsweetened pie apples 1 cup milk lukewarm
½ cup butter
½ cup xylitol ½cup cream
Preheat oven to 160°C. Grease a 20 cm x 20 cm baking dish .
Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, and gently fold them in using a spatula, repeat until all egg whites are folded in. Pour batter into baking dish and layer the pie apples on top. Bake for approx 40 minutes or until the top is lightly golden.
Boil together all the ingredients for the topping for 5 minutes and pour over the hot tart after it is baked.
Serve with whipped cream.