Servings: 6 · Prep Time: 15 mins · Cooking Time: 10 mins
Total Time: 25 mins
Snacks | Desserts
It is impossible to believe that these custard tarts are so low in carbs. That the pastry isn't grain based and the custard not drenched with sugar. Simple, real food ingredients. Ingredients that you probably have to hand in your cupboards, right now! Enjoy served straight from the oven for breakfast, or as a snack on the go, or even as a dessert alongside some berries and cream. You could even make this as one big tart, rather than lots of little ones! However you choose to enjoy this custard tart recipe, I promise it will be one you are making again and again.
- vanilla powder or essence (1 tsp)
- eggs (2 large)
- egg (1 yolk)
- double cream (250g)
- powdered sweetener or sugar (2 tbsp)
- nutmeg (1 tsp)
- ground almonds (200g)
- coconut flour (60g)
- butter (40g)
- sugar or sweetener (3 tsp)
- water (20ml)
To start you will blind bake your pastry.
Preheat your oven to 180C.
In to a mixing bowl, place the ground almonds, coconut flour and sugar. Mix together.
Add in butter and use your fingers to massage the flour in to the butter until you have breadcrumbs.
Add in a little splash of water, little by little until you have a firm, mouldable dough.
Pop in some clingfilm and add to the freezer for 20 minutes or so (maximum).
In a bowl whisk the 2 eggs and 1 egg yolk until very frothy. Set aside.
In to a pan over medium heat add the cream and bring to a boil.
As soon as boiling, remove from the heat.
Add in the vanilla, sugar and whisked eggs. Continue to whisk until combined. It should resemble a thick wish custard.
Remove the pastry from the oven and split in to 6-8 balls.
Press in to the GREASED muffin tin moulds. I like to make my cases quite thin, but not too thin so that they break.
Prick the bottoms with a fork to ensure air can escape.
Place in the oven for 8-10 minutes maximum until they are turning slightly golden.
Remove from the own.
Carefully pour the custard in to each one. Any leftover custard you can freeze, or pop in the fridge to use another time.
Sprinkle nutmeg on top of each custard tart.
Pop in to the oven for 10 minutes until set. Remove, allow to cool and enjoy