Keto Custard Tart
Gosh, I love this Keto Custard Tart! Enjoy the thick and creamy richness of sugar-free custard nestled in a light flakey almond flour crust.
With two ways to serve this keto tart you will be adding this recipe to your regular rotation of sweets for sure!
Servings: 12 serves
Calories: 130kcal
Equipment
Ingredients
- 300 g thickened cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sweetener
- 1 teaspoon gelatin
- 6 eggs yolks
- 1 Almond Flour Pie Crust click the link for the recipe
- 1/2 teaspoon fresh grated nutmeg see notes
Instructions
CONVENTIONAL METHOD
- Add cream and vanilla to a small saucepan. Whisk over medium high heat until it reaches a low simmer. Remove from the heat.
- In a separate bowl whisk together sweetener, gelatin and egg yolks. Pour half of the warmed cream into the eggs and whisk to combine then pour back into the remaining cream in the saucepan. Cook whisking over the heat until the custard thickens and coats the back of a spoon. Remove from heat and allow to cool for 10 minutes.
- Preheat the oven to 160°C fan/180°C static/350°F.
- Pour the cooled custard into the prebaked almond flour pie crust. Transfer to the oven and bake for 10-12 minutes or custard is beginning to set. *SEE NOTES
- Sprinkle with finely grated nutmeg. Leave to cool at room temperature for 20 minutes then loosely cover with clingfilm and refrigerate for 3 hours or until set.
THERMAL METHOD
- Insert whisk attachment. Add the cream, vanilla, sweetener, gelatin, and egg yolks to mixer; cook 9 min/90°C/speed 3. Leave to cool for 10 minutes. Follow from step 3 above.
Video
Notes
When cooking with the conventional method be careful to keep the temperature low.
A custard is mainly eggs and if overheated, you will end up with an eggy custard or worse still, sweetened scrambled eggs! Keep whisking continuously and don’t leave the custard unattended while on the heat.
It helps to keep the consistency smooth if you are whisking and taking note of the thickening of the keto custard. When custard cools, it can form a skin on the surface. Pressing cling film over the surface stops this from happening.
To Bake or Not to Bake - The custard can be set without baking in the pie shell. Simply pour the cooled custard in and set it overnight in the fridge.
Storing and Freezing – the custard can be stored in an airtight container in the fridge for up to 3 days.
To brulee, the top sprinkle with powdered or granulated sweetener and use a butane torch to caramelise it. Freshly grate the nutmeg over the custard tart. I find it not only adds amazing flavor, but the sheer scent of it takes the whole experience up a notch or two.
Nutrition
Serving: 1serve | Calories: 130kcal | Carbohydrates: 1g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 125mg | Sodium: 12mg | Potassium: 34mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 0.3mg | Magnesium: 2mg | Net Carbs: 1g