keto sugar free baked custard tarts

KETO SUGAR FREE BAKED CUSTARD TARTS

Keto Sugar Free Baked Custard Tarts: 3.4g carbs. Because you’re worth it!keto sugar free baked custard tarts

 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.keto sugar free baked custard tarts

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.keto sugar free baked custard tarts

keto sugar free baked custard tarts

keto sugar free baked custard tarts

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…keto sugar free baked custard tarts

Enjoy!

KETO SUGAR FREE BAKED CUSTARD TARTS
 
Author: 
Nutrition Information
  • Yield: 4
  • Serving: 1
  • Calories: 464
  • Fat: 43.5g
  • Net Carbs: 3.4g
  • Protein: 12.2g
Recipe type: Desserts
Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Gran Free. Gluten Free.
Prep time: 
Cook time: 
Total time: 
A classic British dessert that has undergone ketofication and is now deliciously low carb.
Ingredients
For the pastry:
For the custard:
Instructions
To make the pastry:
  1. place cubed butter and all other ingredients in a large mixing bowl.
  2. squeezing through your fingers, mix quickly until a dough is formed.
  3. shape the dough roughly like a sausage, wrap it in cling film and place it in the freezer.
  4. pre-heat oven to 160C static.
  5. lightly grease 4 tart moulds (mine are 10cm diameter x 2cm deep).
  6. take the 'sausage' dough, cut it in half and then cut each half into halves, so you have 4 equal quarters.
  7. press each quarter dough into the base of your tart moulds and up the sides, working quickly to keep the butter cold.
  8. bake for 12 minutes, then remove from oven and let cool completely.
  9. once cooled, remove pastries from tart moulds and place them back in again (this is just to loosen them before the second bake).
  10. keep refrigerated while you make the custard.
To make the custard:
  1. whisk whole egg with erytritol and stevia until nice and frothy.
  2. put cream, vanilla paste and a generous sprinkle of nutmeg in a heavy-base pan over medium heat.
  3. when tiny bubbles start to appear where the liquid touches the pan sides (it will only take a minute or so), remove from heat.
  4. 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').
  5. pre-heat oven to 160C again.
  6. fill your pastry tarts with the custard, top with grated nutmeg and bake for 18 mins.
  7. remove tarts from oven and let them cool, then refrigerate them for a few hours to set.
Notes
To store, wrap in cling film and refrigerate for up to 4 days.

Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use (UK Link). For U.S. option click HERE.

 

Enjoyed this post? I really value your feedback! Please leave me a comment. If you make this recipe, make my day and post a photo on social media with the hashtag #queenketo. Thank you! 🙂

 

19 Comments

  1. Hi,
    I so glad I came across your website, I really like that you don’t seem to use a lot of alternate sweetener too. I can’t wait to make this recipe as I have a party to go to and need to take a dessert. I just have a couple of questions, I have a stevia and monk fruit blend, how much do you think I would need to use for the base given it is combined? And if I make one big tart do you think the cooking time would vary at all?
    Thanks for your help 😊
    Karyn

     
    • Hi Karyn, sorry for not responding more quickly. I reckon the stevia and monkfruit blend will probably contain erythritol, so I would use the same quantity stated in the recipe. I would also not add extra time to either the blind baking or the custard baking. Reason being that there is no ‘rise’ involved, plus the base is pretty thin. A tip: keep a close eye on the second bake; oven ‘real’ temperatures can vary quite a bit, and these babies tend to burn very quickly.

       
  2. Hi, me again. I’m looking at this recipe to make this weekend. I notice you have erytritol and stevia. Is it necessary to use both (as I don’t have any stevia)? Many thanks, Debbie

     
    • Hi Debbie, I often use erythritol and stevia in combination. Erythritol delivers a ‘cooling’ effect to foods and stevia has a bitter after taste unless used in minimal amounts. The two sweeteners together work in synergy and produce the best results, with undetectable ‘odd’ taste. By all means use erythritol on its own, but you may not be so keen on the end flavour. If you do, add extra erythritol, as it only has 70% the sweeteness of table sugar.

       
  3. I am allergic to both almonds and coconut. Would it be possible to make the crust without the ground almonds?

     
    • Hi Rachel, I guess you could try sesame seed flour, or hazelnut flour. Are you also allergic to peanuts? If so, you should also substitute the lupin flour. Speaking of lupin, I wouldn’t use just that – it works best combined with other ‘flours’. I haven’t tested any of those alternatives, by the way, so I don’t know what the flavour would be like and you’ll probably have to adjust quantities, but I reckon it’s totally doable. Please let me know how you get on – other readers may find your changes interesting.

       
  4. Cherie A Marcotte

    Can’t wait to try some of your recipes. Trouble is converting to American terms, cups and ounces rather then grams. I must loose weight or my doctor will put me on a higher dose of meds. I don’t want to deprive myself of sweets. I already use stevia and erythrol.

     
    • Hi Cherie, don’t give in to your dr, stick to Keto and you’ll lose the weight. Believe in yourself. You CAN do it, and Keto makes it easy. Sorry about the US weight conversion being problematic. But metric measures are way more accurate, so I recommend getting yourself some cheap metric scales and the problem is solved. Thanks for getting in touch and good luck! Reach out to me if you need any help or you get stuck. 😃

       
  5. Marion Robinson

    The best thing to do with these lovely custard tarts, it’s just to make them, & eat them…it’s very easy to do that, as they’re gorgeous, & a joy to have for a change.
    I thought when I started on my Keto diet, that these would be a treat I would need to say goodbye to, but thanks to Antya, not a bit of it. I’m not deprived at all, in fact, I like them better than the ” old style ” tarts..Well done again queenKETO X

     
  6. Hi, Do you habe a sub for Lupin flour?

     
  7. Thanks, they sound divine, will make them today and leave you a comment .

     
  8. These look amazing. Thanks so much for sharing your recipes. I really love the “Ketofication” of great British favourites like these custard tarts and Yorkshire puddings. I’ll be trying out both.

     
    • Hello Katy, soooo sorry for this ultra late reply! I was just cleaning up my blog ‘bin’ and found your message (along with a multitude of spammer messages that are automatically diverted there). I don’t know what gave my blog bots the impression you weren’t legit…:( Anyway, thank you for your kind comment, and my apologies once again. Hope you’ll forgive me.

       

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