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.
Servings: 8 slices
Calories: 238kcal
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
Serving: 1slice | Calories: 238kcal | Carbohydrates: 6g | Protein: 8g | Fat: 21g | Potassium: 175mg | Fiber: 3g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg