This gluten-free vanilla custard tart recipe, with an exceptionally creamy texture and prominent vanilla flavor, is a dessert that everyone will like. It’s a low-carb, keto, and (of course) sugar-free sweet treat that anyone can recreate at home.
First thing’s first, you can use a 9-inch (23cm) pie or tart pan for this egg custard tart recipe, but I prefer a tart pan with a removable bottom for convenience. Regardless, just use what you have on hand to make this amazing homemade custard tart recipe.
LOW CARB KETO SWEET PASTRY
Keto pastry for keto pies and tarts is as easy-to-make as using your regular white flour pastry. All you need to do is blend everything together, chill it in a freezer, shape it, and of course bake it. To see detailed instructions on how to make an EASY KETO PIE CRUST RECIPE << click here. You can easily make it ahead of time and refrigerate for up to 3 days. Alternatively, freeze it for up to 1 month and thaw until the dough is cold-but-pliable when you want to use it.
Depending on what pie/tart you make, you want to partially blind bake or fully blind bake your keto crust. To make our gluten-free custard tart recipe, we’re going to partially blind bake it, meaning that we will bake the crust on its own till half-readiness, then fill it in with our sugar-free tart filling and bake it once more.
HOW TO MAKE SUGAR-FREE CUSTARD TART FILLING
To make the keto custard tart filling with vanilla, we need to take a medium saucepot and add our heavy cream with granulated sweetener. Heat the mixture, occasionally stirring, over a medium-low heat until you see the first bubbles on the surface. Then, remove from the heat and let the mixture cool down until just warm to touch. Whisk in the vanilla extract and lemon juice.
Next, we need to mix in our beaten eggs. To do that, gradually add the beaten eggs into warm heavy creams while constantly whisking to prevent scrambling. If you notice some egg clumps inside the mixture, don’t worry! Simply strain the mixture through a sieve before pouring it into a pre-baked keto crust and you’re safe!
HOW TO BAKE GLUTEN-FREE CUSTARD TART
The most important thing in keto baking is to not burn the crust. Keto-friendly flours and almond flour, in particular, brown super quickly, so it’s important to use pie shield or strips of aluminum foil to protect the outer crust.
After we’ve partially blind baked our keto tart/pie crust for 8-10 minutes on a lower rack of the oven (preheated to 350F (175C)), use a spoon or the flat bottom of a cup to slightly press down any puffiness that may have appeared. When the crust has cooled down and the custard filling is ready to be poured in, cover the edges of the tart crust with a pie shield or strips of aluminum foil and place it onto an extended lower oven rack. Now, you can safely pour in our sugar-free custard tart filling, slide the rack inside the oven, and bake it for 18-20 minutes or until the filling is almost set with a slight jiggle in the middle. Decorate and serve your gluten-free baked custard tart when it’s completely cool.
MORE KETO DESSERT RECIPES TO TRY
Gluten-free vanilla custard tart recipe
- 9-inch/23cm pie or tart pan1
- 1 batch Easy keto pie crust
- 4 large eggs, beaten
- 1 cup (240g) heavy cream
- 1/2 cup granulated sweetener of your choice, I use Sukrin
- 2 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- Very thinly sliced lemons for decoration, optional
- Pomegranate for decoration, optional
- Check out detailed instructions on how to make EASY KETO PIE CRUST RECIPE.
- Preheat the oven to 350F (175C).
- When the dough is cold but still pliable, roll it out between two pieces of parchment paper until it’s around 0.15 inches (4 mm) thick. Then, remove the top layer of the paper and carefully flip it onto a 9-inch (23cm) pie/tart pan. Fix all the cracks, if they appeared, and even out the crust. Prick the base with a fork and freeze for 10 minutes before baking.
- Cover the edges of the pie crust with a pie shield or strips of aluminum foil to prevent over-browning and partially blind bake it on a lower rack for 8-10 minutes, or until the crust starts picking up a golden color in the middle.
- When done, take out from the oven, gently press down with a spoon or the back of a cup if the crust has puffed up, and let it cool a little bit before filling with the tart filling.
- Keep the oven preheated to 350F (175C).
- In a medium saucepot, combine the heavy cream with granulated sweetener and heat over medium-low, occasionally stirring until the first bubbles appear. Then, remove from the heat and let it cool down until warm to touch.
- Add the vanilla extract and lemon juice and mix until fully combined.
- Gradually add the beaten eggs into a warm heavy cream mixture while constantly whisking to prevent scrambling.
- Cover the edges of the tart crust with a pie shield or strips of aluminum foil and place it onto an extended lower oven rack. Then, pour in the tart filling, slide the rack (with the tart on it!) into the oven, and bake for 18-20 minutes or until the filling is almost set with a slight jiggle in the middle.
- When done, remove from the oven and let it cool down completely before decorating, if desired, and serve.