Double-Baked Salted Egg Yolk Custard Tart

Preheat oven to 350 degrees F. Combine the finely crushed pork rinds, melted butter, and sweetener in a medium bowl, stirring until it resembles wet sand. Press the mixture firmly into the bottoms and sides of four small tart pans or ramekins.

Bake the crusts for 8 minutes until golden and fragrant. Remove from the oven and let cool completely to allow the structure to set.

In a bowl, whisk the raw egg yolks, powdered sweetener, vanilla extract, and mashed cooked salted egg yolks together until smooth and pale.

Gently heat the heavy cream in a saucepan until steaming but not boiling, then slowly ladle it into the egg yolk mixture while whisking constantly to temper the eggs.

Strain the warm custard mixture through a fine-mesh sieve to ensure an ultra-smooth, velvety texture with no lumps.

Pour the strained custard mixture carefully into the pre-baked tart shells. Lower the oven temperature to 300 degrees F and bake for 15 to 18 minutes until the edges are set but the centers still have a slight giggle. Allow to cool to room temperature or chill slightly before serving.