These decadent creamy vanilla custard-tarts are easier to make than you might think. Can you believe that this perfectly rich and indulgent keto treat is not only low in carbs but it’s also dairy-free?
September 23 2020 recipe by Jill Wallentin, photo & recipe inspired by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dessert
These decadent creamy vanilla custard-tarts are easier to make than you might think. Can you believe that this perfectly rich and indulgent keto treat is not only low in carbs but it’s also dairy-free?
USMetric
8 servingservings
Ingredients
Crust
- 2 cups (8 oz.) 475 ml (230 g) almond flour
- 4 tbsp 4 tbsp granulated erythritol
- ¼ tsp ¼ tsp salt
- 3 oz. 85 g coconut oil, melted
- 1 1 eggeggs
Custard
- 1¾ cups 425 ml coconut cream
- ¼ tsp ¼ tsp salt
- 3 tbsp 3 tbsp granulated erythritol
- 2 tsp 2 tsp vanilla extract
- ½ tbsp ½ tbsp unflavored powdered gelatin
- 2 tbsp 2 tbsp water
- 6 6 egg yolkegg yolks
- 1 pinch 1 pinch ground nutmeg (optional)
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Making low carb simple
Instructions
Instructions are for 8 servings. Please modify as needed.
Crust
Pre-heat the oven to 350°F (175°C).
Mix all the ingredients for the crust together in a medium-sized bowl.
Divide the crust mixture equally between the individual 4" (10 cm) tart pans or in a 9" (23 cm) pie pan, preferably with a removable bottom. Press the crust mixture into the pan and pan sides, with the back of a dessert spoon, or using your fingers. Create a nice angle at the bottom of the tart base and prick all over the base with a fork.
Bake for 10-12 minutes, or until it turns a light, golden brown. Remove from the oven, and cool completely.
Place the coconut cream, salt, erythritol, and vanilla in a medium-sized saucepan. Let it simmer for about 10 minutes. Remove from heat.
Sprinkle the gelatin powder over the cold water, and let bloom for 3 minutes.
In a separate bowl, beat the egg yolks until creamy with a mixer. Very slowly, gradually pour the hot coconut cream into the eggs, whisking continuously, until well blended and smooth.
Pour everything back to the saucepan and return it to the stove over low heat. Add the gelatin, and whisk for 5 minutes, or until it has dissolved and the mixture has slightly thickened.
If you notice any lumps in the custard, strain it through a sieve. Spoon the custard into the tart shells and refrigerate for at least two hours, or until set.
When cooled, finish off with a dusting of nutmeg. Enjoy!
Custard
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
26 comments
1
Natalia
October 1 2020
Do these freeze well? Thank you!
See AlsoRecipe This | Air Fryer Shortbread65 Plant-Based Italian Recipes - The Plant Based SchoolRestaurant Style Onion Bhaji Recipe | The Curry GuyEggnog Cheesecake RecipeReply: #2
2
Reply to comment #1 by Natalia
Crystal Pullen Team Diet Doctor
October 1 2020
Do these freeze well? Thank you!
These should freeze well.
3
Lori Schultz
October 1 2020
It says to add the gelatin at two different points in the recipe (step 6 and step 8). Is this correct? If so, what amounts? Thanks.
Reply: #4
4
Reply to comment #3 by Lori Schultz
Kristin Parker Team Diet Doctor
October 2 2020
It says to add the gelatin at two different points in the recipe (step 6 and step 8). Is this correct? If so, what amounts? Thanks.
In step 8, you are adding the "bloomed gelatin" that you created in step 6.
5
Bradley
October 3 2020
Step 6 indicates the need for cold water, to 'bloom' the gelatin, but the ingredients don't list how much cold water to use. Can you please update that? :)
Reply: #6
6
Reply to comment #5 by Bradley
Kerry Merritt Team Diet Doctor
October 3 2020
Step 6 indicates the need for cold water, to 'bloom' the gelatin, but the ingredients don't list how much cold water to use. Can you please update that? :)
The ingredients state that it should be 2 tbsp water.
7
Gentiann
October 4 2020
Nutrition information says "2 portions per tart" , however the instruction mentions "individual tart pans" without specifying how many pans . The recipe is for 8 servings, it's a little confusing!
I assume that this recipe is for 4 individual 10cm tart pans and each serving is half a tart. Is it correct?Reply: #9
8
Dorothy
October 4 2020
why do you guys always use erythritol as your sweetener when many of us can't tolerate it due to its aftertaste? Plus it re-crystallizes when baked. Can you at least suggest other substitute sugars that would work ie. bocha sweet, allulose, or xylitol. These have been very effective for me. It turns me off on trying any of your recipes.
9
Reply to comment #7 by Gentiann
Crystal Pullen Team Diet Doctor
October 5 2020
Nutrition information says "2 portions per tart" , however the instruction mentions "individual tart pans" without specifying how many pans . The recipe is for 8 servings, it's a little confusing!
I assume that this recipe is for 4 individual 10cm tart pans and each serving is half a tart. Is it correct?That is correct.
10
Noella Tupua
October 7 2020
Just wondering....Erythritol is not readily available to us here in the South Pacific islands. I am curious too if there is an alternative sweetener we could use. I see many recipes I'd like to try but I have to skip those that list erythritol in the ingredients. Any suggestions? Thanks
Reply: #11
11
Reply to comment #10 by Noella Tupua
Kristin Parker Team Diet Doctor
October 8 2020
Just wondering....Erythritol is not readily available to us here in the South Pacific islands. I am curious too if there is an alternative sweetener we could use. I see many recipes I'd like to try but I have to skip those that list erythritol in the ingredients. Any suggestions? Thanks
You can also look for stevia and/or monk fruit or blends of the three. Some people have luck ordering online. iherb.com has international shipping to many locations.
- 3 comments removed
15
Rachel
November 29 2020
I should point out that if you are doing dairy free, then gelatin is not acceptable (made from either pork or beef). It should be a vege-gelatin of some kind.
Replies: #20, #27
16
Una
November 29 2020
Before even trying these, this recipe is inaccurate and so confusing. And what kind of coconut cream? We have more than one in Britain for different purposes. Tin? Thai? Or do. You mean coconut milk from a tin, different from a lite carbon to use in tea? Not very clear so sadly will leave it.
Reply: #19
17
Una
November 29 2020
Litre carton, not lite carbon...
18
Ann Palmer
November 30 2020
Goodness people, I've never heard so much complaining as I have in these recipes. Read the recipe and try it. If it doesn't work, don't try it again. Just move on. Thanks everyone.
19
Reply to comment #16 by Una
Crystal Pullen Team Diet Doctor
November 30 2020
Before even trying these, this recipe is inaccurate and so confusing. And what kind of coconut cream? We have more than one in Britain for different purposes. Tin? Thai? Or do. You mean coconut milk from a tin, different from a lite carbon to use in tea? Not very clear so sadly will leave it.
If you hover over the underlined Coconut Cream in the ingredient list it will display the notation "In this recipe, we use coconut cream which contains 35% fat". I hope that helps you to select the correct coconut cream.
20
Reply to comment #15 by Rachel
Licínia
November 30 2020
I disagree: "dairy-free" and "vegetarian" aren't synonyms.
21
Anne
December 20 2020
I cannot use coconut as I have a fructose problem. So have used Almond milk and it works wonderfully!! Just have to try when you know things arnt good for you. along with any sugars I have a problem, as the fake sugars contain loads of corn. Corn is a nightmare. Its also says use quite a lot of tablespoon fulls. So I now use ordinary sugar, but only half a desertspoon full. It is still sweet, Iknow probably the grams raise a bit, but FAKE SUGARS ARE A NIGHTMARE!!!
If you make this receipe if you are having one tart, the amount of sugar you will ingest is minimal. And not fake!!!I
I cannot have honey, Maple syrup or the like. So my way is the only way for me. I think the best way to go for anybody who has many food intolerances like me.22
Nancy
January 31 2021
There were many complaints on this feed but mine turned out perfectly...I am Canadian & used the Knox packaged gelatin. I doubled up on the amount as the package said it was good to set only 2 cups of liquid and didn't thicken at all when I was stirring it on low. Popped it in the fridge overnight hoping & I didn't wake up to a wet mess in the fridge but in the morning it was perfect, creamy & delicious. I whipped up some coconut whipped cream & berries...will make this again for sure and it freezes well also.
Reply: #23
23
Reply to comment #22 by Nancy
Kerry Merritt Team Diet Doctor
January 31 2021
There were many complaints on this feed but mine turned out perfectly...I am Canadian & used the Knox packaged gelatin. I doubled up on the amount as the package said it was good to set only 2 cups of liquid and didn't thicken at all when I was stirring it on low. Popped it in the fridge overnight hoping & I didn't wake up to a wet mess in the fridge but in the morning it was perfect, creamy & delicious. I whipped up some coconut whipped cream & berries...will make this again for sure and it freezes well also.
Sounds great! Thanks for sharing!
24
Ruth
December 3 2022
I made this tart with canned coconut milk as I didn’t have coconut cream. It turned out very well. Very nice taste. I might add to some unsweetened dried coconut on top in future. Good recipe.
25
Lynne
January 1 2023
All went well until I removed the pan from the stove (step 8). Custard mixture was smooth and had thickened. When I removed it from the stove, it immediately turned into a scrambled egg consistency. As I spooned the mixture onto the crust, I noticed some extra liquid so not sure if that will make my crust soggy. It's now all in the fridge. Any ideas re what I did wrong?
Reply: #26
26
Reply to comment #25 by Lynne
Kristin Parker Team Diet Doctor
January 2 2023
All went well until I removed the pan from the stove (step 8). Custard mixture was smooth and had thickened. When I removed it from the stove, it immediately turned into a scrambled egg consistency. As I spooned the mixture onto the crust, I noticed some extra liquid so not sure if that will make my crust soggy. It's now all in the fridge. Any ideas re what I did wrong?
It sounds like the mixture may have gotten too hot if the eggs scrambled.
27
Reply to comment #15 by Rachel
Bb
February 10 2023
You can be dairy free and and eat meat -you’re referring to vegan. This recipe isn’t labelled vegan.
28
Bb
February 10 2023
How many net carbs? The recipe doesn’t say
Reply: #29
29
Reply to comment #28 by Bb
Kristin Parker Team Diet Doctor
February 11 2023
How many net carbs? The recipe doesn’t say
This recipe is 6g net carbs. The number in the colored circles on our recipes reflect net carb amoutnts.
