Low Carb Classic Custard Tart

Indulge in the creamy decadence of this Low Carb Classic Custard Tart, a delightful twist on the traditional favorite that's perfectly suited for a keto-friendly lifestyle. Made with a buttery almond flour crust and a velvety custard filling sweetened with erythritol, this dessert offers all the comfort of classic baking without the carb-heavy guilt. The filling, made with rich heavy cream, egg yolks, and a hint of vanilla, is gently infused with freshly grated nutmeg for a warm, aromatic finish. With just 20 minutes of prep time, this elegant tart is as simple to make as it is to savor. Serve it chilled or at room temperature for a luxurious dessert that’s sure to impress both low-carb dieters and custard lovers alike. Perfect for holidays, dinner parties, or anytime you crave a sophisticated yet wholesome treat!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 cups Almond flour
• 0.5 cups Unsalted butter, melted
• 0.25 cups Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1.5 cups Heavy cream
• 0.5 cups Full-fat milk
• 4 units Egg yolks
• 1 unit Egg
• 0.5 cups Erythritol sweetener
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Nutmeg, freshly grated

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a mixing bowl, combine the almond flour, 0.25 cup of erythritol sweetener, and 0.25 teaspoon of salt. Stir in the melted butter and 1 teaspoon of vanilla extract until the mixture resembles wet sand.

Step 3

Press the almond flour mixture into the bottom and slightly up the sides of a 9-inch tart pan. Use the base of a flat measuring cup to ensure it's even and compact.

Step 4

Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from oven and let cool.

Step 5

For the custard filling, heat the heavy cream and full-fat milk in a medium saucepan over medium heat until small bubbles form around the edges, don’t let it boil.

Step 6

In a separate bowl, whisk together the egg yolks, whole egg, 0.5 cup of erythritol sweetener, and 1 teaspoon of vanilla extract until smooth.

Step 7

Slowly pour the hot cream mixture into the egg mixture, whisking constantly to avoid curdling.

Step 8

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to ensure a smooth consistency.

Step 9

Place the pre-baked crust on a baking sheet and carefully pour the custard into the crust.

Step 10

Sprinkle the top of the custard with freshly grated nutmeg.

Step 11

Bake the tart in the preheated oven for 35-40 minutes, or until the center is just set and slightly jiggles when shaken.

Step 12

Remove from oven and allow tart to cool completely at room temperature. Refrigerate for at least 2 hours before serving to allow the custard to firm up.

Step 13

Slice and serve your Low Carb Classic Custard Tart chilled or at room temperature.

Nutrition Facts

Serving size	(1098.3g)

Amount per serving	% Daily Value*
Calories	3567.7

Total Fat 341.2g	0%
Saturated Fat 150.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1567.0mg	0%
Sodium 893.9mg	0%
Total Carbohydrate 228.7g	0%
Dietary Fiber 20.7g	0%
Total Sugars 14.4g
Protein 62.9g	0%

Vitamin D 174.9IU	0%
Calcium 702.7mg	0%
Iron 9.5mg	0%
Potassium 365.5mg	0%

*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.

Source of Calories

Fat: 72.5%

Protein: 5.9%

Carbs: 21.6%