KETO SUGAR FREE BAKED CUSTARD TARTS
Prep time
Cook time
Total time
A classic British dessert that has undergone ketofication and is now deliciously low carb.
Author: Antya
Recipe type: Desserts
Cuisine: Ketogenic. LCHF. Sugar Free. Low Carb. Gran Free. Gluten Free.
Yield: 4
Ingredients
For the pastry:
- 40g unsalted butter (room temperature)
- 100g ground almonds (click HERE for U.S. option)
- 30g lupin flour (click HERE for U.S. option) (click HERE for world-wide delivery option - use code QUEENKETO5 for discount at checkout)
- 1 small egg
- 30g erythritol (click HERE for U.S. option)
- ¼ tsp pure stevia powder (click HERE for U.S. option)
- pinch of fine Himalayan pink salt (U.S. option HERE)
- zest of ½ lemon (grated)
For the custard:
- 1 small egg
- 150ml double (heavy) cream
- ½ tbsp (7g) erythritol (click HERE for U.S. option)
- ¼ tsp pure stevia powder (click HERE for U.S. option)
- ½ tsp vanilla paste (make your own)
- grated nutmeg
Instructions
To make the pastry:
- 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.
To make the custard:
- whisk whole egg with erythritol 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.
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.
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.
Nutrition
Serving: 1 Calories: 464 Fat: 43.5g Net Carbs: 3.4g Protein: 12.2g
Recipe by at https://queenketo.com/keto-sugar-free-baked-custard-tarts/