Keto Sugar Free Baked Custard Tarts: 3.4g carbs. Because you’re worth it!
Such a classic, glorious, British dessert. Who can resist a custard tart? Beautiful, smooth, vanilla custard nested within sweet and crumbly pastry. You cannot beat a good custard tart. I say good because if you eat a bad one you can pretty much go off custard tarts in general for a pretty long time. I mean, it’s hardly fine patisserie, so I cannot fathom how one English high street bakery chain (that shall remain nameless) can sell a soggy pastry filled with a mix that tastes like sweetened scrambled eggs. Yuk!
If you proclaim to dislike custard tarts, you must have tried one of those awful things and decided… erm, thanks but no thanks. I wouldn’t blame you. It happened to me. But after I had tasted really good ones. So I wasn’t put off by the scrambled egg experience. Instead, I decided to start baking my own. And to my surprise, it wasn’t a difficult thing to do at all.
That, of course was in my previous life, a.k.a. life before keto days. So in went loads of sugar, milk and flour. Jeez, I sometimes remember just how many carbs I used to scoff daily and cannot help but cringe at the damage I inflicted to my body for decades 🙁
Still. That was in a distant past. And in my ongoing endeavour to transform all my old favourites, it was the custard tart’s turn. Ketofication accomplished. The recipe has been tested and retested (you’ll never guess how many of these I’ve had to eat in the name of perfection…haha). And my Keto Sugar Free Baked Custard Tarts can make their glorious debut in cyber land.
A Super Easy Recipe that Won’t Let You Down.
If you’ve never attempted to make custard tarts because they look complicated, this recipe will surprise you. You really cannot go wrong with my Keto Sugar Free Baked Custard Tarts. The pastry couldn’t be simpler. The custard is a walk in the park. You don’t even have to separate eggs. You just need whole ones.
Oh yes. I get quite fed up with unused egg whites which then require me to bake something else (I am frugal when it comes to food, and I hate wasting any of it). So I thought, what the heck, let’s try and make custard using a whole egg, instead of the yolk alone, as is customary. It worked. Happy days. I don’t mean it’s OK for you to now go ahead and use whole eggs in ordinary custard, crème anglaise, or crème pâtissière. This one is baked, and the erythritol I use to sweeten has a drying effect. So I reckon that the extra liquid that the egg white provides is actually essential, in this particular recipe.
Ingredients for Keto Sugar Free Baked Custard Tarts.
First of all, the usual suspects. Erythritol and stevia to sweeten both custard and pastry. Also, Lupin and almond flour, plus butter, egg and lemon zest for the pastry. Egg, double (heavy) cream, vanilla paste and nutmeg for the custard. If you have a peanut allergy and would rather avoid lupin flour just in case, you can use almond flour alone.
You don’t need fancy kitchen gadgets, either. I don’t bother cutting out shapes to line my tart moulds, and I don’t use an electric whisk.
Below are my tart moulds. They have a removable base, which I find very useful. I’m afraid I cannot remember where I bought them, so I cannot provide you with a handy link.
Finally, did I mention it’s also a quick recipe? No? How could I forget that part! It will take you no time at all. You’ll just have to be patient while things cool down…
- Servings: 4
- Serving size: 1
- Calories: 464
- Fat: 43.5g
- Net Carbs: 3.4g
- Protein: 12.2g
- 40g unsalted butter (room temperature)
- 100g ground almonds
- 30g lupin flour
- 1 small egg
- 30g erythritol
- ¼ tsp pure stevia
- pinch of fine Himalayan pink salt
- zest of ½ lemon (grated)
- place cubed butter and all other ingredients in a large mixing bowl.
- squeezing through your fingers, mix quickly until a dough is formed.
- shape the dough roughly like a sausage, wrap it in cling film and place it in the freezer.
- pre-heat oven to 160C static.
- lightly grease 4 tart moulds (mine are 10cm diameter x 2cm deep).
- take the 'sausage' dough, cut it in half and then cut each half into halves, so you have 4 equal quarters.
- press each quarter dough into the base of your tart moulds and up the sides, working quickly to keep the butter cold.
- bake for 12 minutes, then remove from oven and let cool completely.
- once cooled, remove pastries from tart moulds and place them back in again (this is just to loosen them before the second bake).
- keep refrigerated while you make the custard.
- whisk whole egg with erytritol and stevia until nice and frothy.
- put cream, vanilla paste and a generous sprinkle of nutmeg in a heavy-base pan over medium heat.
- when tiny bubbles start to appear where the liquid touches the pan sides (it will only take a minute or so), remove from heat.
- pour cream slowly (or add 1 ladle at a time) onto the egg mix, whisking vigorously and continuously (this is to prevent the egg from becoming 'scrambled').
- pre-heat oven to 160C again.
- fill your pastry tarts with the custard, top with grated nutmeg and bake for 18 mins.
- remove tarts from oven and let them cool, then refrigerate them for a few hours to set.