Sugar-Free Classic Egg Tart
Indulge in the timeless charm of a **Sugar-Free Classic Egg Tart**, a guilt-free twist on the iconic dessert loved around the world. Featuring a buttery almond flour crust and a silky smooth custard filling sweetened naturally with your favorite sugar substitute, this recipe is perfect for those seeking a refined, low-carb treat. The velvety custard, infused with a hint of vanilla, is complemented by the golden, crisp tart shell, delivering a delicate balance of texture and flavor in every bite. With just 20 minutes of prep time and 25 minutes in the oven, you can enjoy these creamy, perfectly portioned egg tarts that are ideal for any occasion—whether it’s a midday snack, a dinner party dessert, or an elegant addition to your tea-time spread. This easy-to-make recipe delights without the sugar and is perfect for anyone on a sugar-free or keto-friendly journey.
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Recipe Information
Ingredients
- 240 grams Almond flour
- 100 grams Unsalted butter
- 1 large Egg
- 1 pinch Salt
- 300 ml Heavy cream
- 5 large Egg yolks
- 1 teaspoon Vanilla extract
- 8 tablespoons Sugar substitute (such as erythritol or stevia)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, combine almond flour and salt.
Cut the cold unsalted butter into small cubes and add to the almond flour. Using your fingers or a pastry cutter, mix until the mixture resembles coarse breadcrumbs.
Add the egg and mix until a dough forms. Press the dough into a disc, wrap in plastic wrap, and refrigerate for 10 minutes.
Divide the chilled dough into 8 equal parts. Press each portion into the bottom and sides of tart tins to form a crust.
Prick the crusts lightly with a fork and bake them in the preheated oven for 10 minutes until lightly golden. Set aside to cool.
In a saucepan, heat the heavy cream over medium heat until small bubbles start to form around the edges.
In a bowl, whisk together the egg yolks, vanilla extract, and sugar substitute until smooth.
Slowly pour the heated cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs.
Strain the egg mixture through a fine mesh sieve into a pouring jug to ensure a smooth filling.
Pour the filling into the pre-baked tart crusts, filling them just below the edge.
Bake the filled tarts in the preheated oven for 15-18 minutes, or until the filling is set but still slightly wobbly in the center.
Allow the tarts to cool at room temperature, then refrigerate for at least an hour before serving.
Nutrition Facts
Calories |
3486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.1 g | 431% | |
| Saturated Fat | 128.6 g | 643% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1663 mg | 554% | |
| Sodium | 402 mg | 18% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 9.7 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 677 mg | 52% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 194 mg | 4% | |
*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.
