Low Carb Classic Custard Tart
Indulge in the creamy, dreamy goodness of this **Low Carb Classic Custard Tart**, a guilt-free twist on a timeless dessert. Featuring a buttery almond flour crust and a velvety custard filling infused with vanilla and a touch of freshly grated nutmeg, this tart is both rich in flavor and low in carbohydrates. Sweetened naturally with erythritol, it's the perfect dessert for those embracing a keto or low-carb lifestyle. The combination of heavy cream and full-fat milk ensures a luscious texture, while the pre-baked golden crust adds the perfect touch of crunch. It's easy to make with just 20 minutes of prep time and is best served chilled or at room temperature. Whether for a dinner party or a simple treat, this **low carb dessert** will impress without compromise.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Unsalted butter, melted
- 0.25 cups Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Heavy cream
- 0.5 cups Full-fat milk
- 4 units Egg yolks
- 1 unit Egg
- 0.5 cups Erythritol sweetener
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the almond flour, 0.25 cup of erythritol sweetener, and 0.25 teaspoon of salt. Stir in the melted butter and 1 teaspoon of vanilla extract until the mixture resembles wet sand.
Press the almond flour mixture into the bottom and slightly up the sides of a 9-inch tart pan. Use the base of a flat measuring cup to ensure it's even and compact.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from oven and let cool.
For the custard filling, heat the heavy cream and full-fat milk in a medium saucepan over medium heat until small bubbles form around the edges, don’t let it boil.
In a separate bowl, whisk together the egg yolks, whole egg, 0.5 cup of erythritol sweetener, and 1 teaspoon of vanilla extract until smooth.
Slowly pour the hot cream mixture into the egg mixture, whisking constantly to avoid curdling.
Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth consistency.
Place the pre-baked crust on a baking sheet and carefully pour the custard into the crust.
Sprinkle the top of the custard with freshly grated nutmeg.
Bake the tart in the preheated oven for 35-40 minutes, or until the center is just set and slightly jiggles when shaken.
Remove from oven and allow tart to cool completely at room temperature. Refrigerate for at least 2 hours before serving to allow the custard to firm up.
Slice and serve your Low Carb Classic Custard Tart chilled or at room temperature.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.2 g | 437% | |
| Saturated Fat | 150.3 g | 752% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1567 mg | 522% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 228.7 g | 83% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 14.4 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 703 mg | 54% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
