Keto Custard Tarts Recipe; Indulgent And Adorable

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Ushah Kazi

Married to books, in a relationship with food, playing dress up since 1993. An unabashed pop-culture junkie. Come talk movies and lifestyle with me!

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Keto Custard Tarts Recipe; Indulgent And Adorable

I remember when I first whipped up a batch of these scrumptious Keto custard tarts. I had been ill for a couple of days....

I remember when I first whipped up a batch of these scrumptious Keto custard tarts. I had been ill for a couple of days. And in a bid to make myself feel better, I wanted to bake something. In particular, as I was still starting out on my Keto journey, I wanted to make something really indulgent. I had been craving the buttery satisfaction of pastry.

These gorgeous little treats were born out of that need to be comforted. And I think they’ll comfort you, just as they comforted me. 

Keto Custard Tarts; Of Tarts & Shells 

Really, this story had a happy ending. I was happy because I got to indulge in these beauties. And I’m sharing the ridiculously simple recipe, so that you’ll be happy too. 

The tart shells, however, are the dragon that we have to slay in order to get to the buried treasure. I’m mixing fairytales; but you get the point. These take some getting used to. So be very, very careful. Keep an eye on them, and to ensure that they don’t stick to the trays, grease them well. Using muffin trays as opposed to cupcake trays is also a great trick. Because the removable base allows you to push them out as you would tarts from a tart mould. 

Equipment

Baking sheet

Muffin trays 

Oven 

Stove 

Pan 

Disney movie of choice (entirely optional) 

Ingredients 

  • 1.5 cups almond flour
  • 0.25 cup unsalted butter
  • 0.25 cup swerve sweetener
  • 1 whole egg
  • 2 egg yolks
  • 1 cup heavy cream
  • 0.5 cup full fat milk
  • 0.5 cup frozen strawberries
  • 1 tsp vanilla extract

Method 

  1. For the crust, put the almond flour, one whole egg, most of the sweetener and butter in a food processor. Keep two teaspoons back for the filling.  Blend it until it forms a dough ball. Grease muffin trays with butter, divide the dough into eleven equal balls, place each into the tray. Push down on the dough balls and shape them into tart shells. I placed some cupcake wrappers on them, and pushed with a tiny tea sieve. Strangely, it worked really well. Cook in an oven preheated to 350 degrees, for 8 to ten minutes.
  2. For the custard, place the milk, cream, vanilla and a teaspoon of the sweetener in a saucepan on low heat. In a bowl, beat the egg yolks, add some of the warmed cream mixture and whisk together (doing this stops the custard from splitting). Pour the egg and cream mixture back into the saucepan, continue whisking gently until the custard thickens.
  3. For the strawberry topping, put the frozen strawberries and a teaspoon of sweetener in a frying pan on medium heat. Let it cook until the strawberries soften.
  4. To assemble the tart, fill the crusts with cooled custard, top with strawberries.Makes eleven little tarts.

Per piece. Calories: 208. Fat: 20 grams. Net carb: 3 grams. Protein: 5 grams.

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Emma Hayes

There I was in a hot yoga studio with plenty of bright natural light and bending myself into pretzel like positions for the very first time.

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