Sugar-Free Classic Custard Tart
Indulge guilt-free with this **Sugar-Free Classic Custard Tart**, a refined twist on a timeless dessert. Crafted with a buttery, flaky homemade pastry crust and filled with a creamy, velvety custard, this recipe delivers all the nostalgic charm of the original without the added sugar. Sweetened naturally with erythritol, the custard is infused with fragrant vanilla and topped with a dusting of grated nutmeg for that signature warmth. Perfectly balanced between simplicity and sophistication, this tart is ideal for festive occasions, weekend indulgence, or as a healthy after-dinner treat. With easy-to-follow steps for blind baking the crust and thickening the custard just right, this foolproof dessert is destined to become a family favorite!
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Recipe Information
Ingredients
- 100 grams unsalted butter, chilled and diced
- 200 grams all-purpose flour
- 2 tablespoons cold water
- 1 large egg yolks (for crust)
- 500 milliliters whole milk
- 1 teaspoon vanilla extract
- 3 large egg yolks (for custard)
- 2 tablespoons cornstarch
- 50 grams granulated erythritol (or other preferred sugar substitute)
- 0.5 teaspoon nutmeg, grated
Instructions
Preheat your oven to 180°C (350°F).
For the crust, combine the chilled and diced butter with the flour in a mixing bowl. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the egg yolk and cold water to the flour mixture, and mix gently until the dough starts to come together. Form into a ball, wrap in cling film, and refrigerate for 15 minutes.
Roll out the chilled dough on a lightly floured surface until it's about 3mm thick. Line a 23cm (9-inch) tart tin with the dough, pressing gently into the corners and sides.
Trim any excess pastry and prick the base of the tart with a fork. Line the pastry with baking parchment and fill with baking beans.
Blind bake the crust in the oven for 15 minutes, remove the parchment and beans, and bake for another 5 minutes until golden. Let cool on a wire rack.
Reduce the oven temperature to 160°C (320°F).
For the custard, heat the milk and vanilla extract in a saucepan until just below boiling. Remove from heat.
In a bowl, whisk the egg yolks, cornstarch, and erythritol together until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan.
Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not allow it to boil.
Pour the hot custard into the cooled tart crust and smooth the top with a spatula.
Grate a little nutmeg over the top of the custard and bake in the oven for 20-25 minutes, or until the custard is just set with a slight wobble in the center.
Allow the tart to cool completely in the tin before removing. Serve chilled or at room temperature for a refreshing sugar-free treat.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 248 mg | 11% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 26.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 706 mg | 54% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1060 mg | 23% | |
*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.
