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    Home » Desserts

    Gluten-free vanilla custard tart recipe

    Published: Jun 12, 2020 · Updated: Apr 4, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe

    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.

    Fully baked keto tart in tart pan decorated with slices of lemon and pomegranate.
    Jump to:
    • Low carb keto sweet pastry
    • How to make sugar-free custard tart filling
    • How to bake gluten-free custard tart
    • More keto desserts
    • Recipe

    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. 

    4 steps process shot on how to make gluten-free vanila custart tart recipe.

    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!

    Freshly baked and partially sliced custard tart decorated with thinly sliced lemons and pomegranate on a grey kitchen top, fresh lemons are lying around.

    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 desserts

    CHOCOLATE-DIPPED SUGAR-FREE MARSHMALLOWS

    EASY KETO CHEESECAKE BITES

    MATCHA COOKIES RECIPE

    KETO WALNUT COOKIES RECIPE

    KETO CREME BRULEE

    Recipe

    Close up shot of a sliced gluten-free custard tart decorated with slices of lemon and pomegranate.

    Gluten-free vanilla custard tart recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Custard tart, Egg custard tart, Sugar-free pie
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 slices
    Calories: 238kcal
    Author: Anna

    Equipment

    • 9-inch/23cm pie or tart pan1

    Ingredients

    • 1 batch Easy keto pie crust
    • 4 large eggs beaten
    • 1 cup 240g heavy cream
    • ½ cup 100g granulated sweetener I use Sukrin
    • 2 teaspoon vanilla extract
    • 1 tablespoon lemon juice
    • Pinch of salt
    • Very thinly sliced lemons for decoration optional
    • Pomegranate for decoration optional

    Instructions

    CRUST

    • 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.

    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.

    Notes

    NET CARB: 3g (toppings are not included)
    Nutrition Facts
    Gluten-free vanilla custard tart recipe
    Amount Per Serving (1 slice)
    Calories 238 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Potassium 175mg5%
    Carbohydrates 6g2%
    Fiber 3g13%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 444IU9%
    Vitamin C 1mg1%
    Calcium 57mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com

    Tried this recipe?Mention @heretocook or tag #heretocook!

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    Comments

    1. Karen

      June 13, 2020 at 7:04 pm

      5 stars
      This is a stunning but east dessert! I cannot wait to try it. Excellent photos, too!

      Reply
      • Anna

        June 13, 2020 at 8:09 pm

        Thank you, Karen!

        Reply

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