Egg Custard Tart

A sweet crisp low carb pastry, filled with sugar free creamy set vanilla custard
sugar free low carb egg custard tart

A new recipe for Easter 2021, a sweet crisp pastry base, filled with sweet creamy set vanilla custard, this is my low carb, sugar free Egg Custard Tart.

This egg custard tart can be made as one large tart for slicing and sharing, or it can be made as individual tarts.

The egg custard tart must be eaten within 2 days and is not suitable for freezing. You could make the pastry case, freeze, then defrost ready to fill with fresh sugar free custard. You can easily half the recipe to make a small tart too.

This recipe is self-paired, meaning it can be enjoyed just as it is without having to add any extra protein and fats. Please ensure the ingredients are not substituted. If any ingredients are changed, this can alter the carbs and pairing within the recipe.

sugar free low carb egg custard tart

Egg Custard Tart

A sweet crisp low carb pastry, filled with sugar free creamy set vanilla custard
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 1 hour
Total Time: 2 hours 15 minutes
Course: Dessert, Snacks
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: custard, pie, pies, tart
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: gluten, nuts
Servings: 8 servings
Calories: 443kcal
Author: Jo Paterson

Equipment

  • Loose bottom flan tin/s

Ingredients

For the pastry case

  • 90 grams coconut flour DO NOT SUBSTITUTE THIS
  • 70 grams unsalted butter melted (plus extra for greasing)
  • 1 tbsp xylitol or erythritol sweetener
  • ½ tsp vanilla extract
  • 2 large eggs
  • 1 pinch salt

For the egg custard

  • 8 large egg yolks
  • 1 whole vanilla pod (or 1 tsp of vanilla extract)
  • 85 grams xylitol or erythritol sweetener
  • 600 ml double cream
  • ½ whole nutmeg finely grated

Instructions

For the pastry case

  • Preheat oven to 180°c fan
  • Add the coconut flour to a bowl, then pour in the melted butter and stir to fully combine
  • Using a fork, beat two eggs with vanilla and xylitol/erythritol, then pour into the coconut flour, a tbsp at a time, mixing well until fully combined and a dough forms (NOTE: this will not be as firm as normal wheat flour dough)
  • Grease a loose bottom flan tin with butter
  • NOTE: this dough is too sticky to roll and breaks when trying to use as a rolled sheet of dough
    Therefore, press the dough into the tin, flattening with your fingers or a spoon/spatula until it is evenly spread across the bottom and up the sides. Take your time to flatten the pastry out so that it is even thickness throughout. If any holes appear, scoop off some dough to paste over the gaps
  • Use a fork to prick holes across the base, then carefully wrap the edges in foil (to stop the edges from burning when baking)
  • Place in the oven to bake for 15 mins or until pale golden. Then remove from the oven, but leave sitting in the tin. Reduce the oven temp down to 120°c fan
    You can prepare your egg custard whilst the pastry bakes

For the egg custard

  • Add egg yolks and sweetener to a heatproof bowl and beat with a fork until combined
  • Split the vanilla pod in half lengthways, scrape out the seeds. Add double cream and the vanilla pod and seeds (or extract) to a pan and bring to a gentle boil. When just starting to bubble, remove from the heat
  • Pour the hot cream into the egg yolks bit by bit, stirring continuously until fully combined and smooth
  • Pour the custard through a fine mesh sieve and scoop off any froth
  • Carefully pour the custard into the pastry tart case.
    TIP: I find this easier to place the tart into the oven, (remove any shelves above so that you have enough space) then top up the tart with the custard, leaving a small gap at the top. This stops any spillages when trying to move the tart into the oven
  • Finely grate plenty of nutmeg over the top. Lots of fresh nutmeg really helps give this egg custard tart the lovely flavour that you expect from an egg custard tart
  • Bake at 120°c fan for 40 minutes or until the custard is fully set with a slight wobble. Remove from the oven and allow to cool fully in the tin. Keep the egg custard tart in the refrigerator and use within 2 days

Notes

SWEETENERS
The brand of xylitol natural sweetener that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
Erythritol sweeteners are what I recommend using in this recipe if you struggle with IBS or gastric issues. Whilst xylitol is fine for most if eaten in small amounts, those who have any gastric conditions such as IBS may find that xylitol can trigger their symptoms.  The brand of erythritol I use is NKD Living powdered erythritol. 
For the best outcomes with this recipe it is best to use the ingredients recommended and in the quantities stated.

Nutrition

Calories: 443kcal | Carbohydrates: 9g | Protein: 7g | Fat: 42g | of which saturates: 25g | Fibre: 4g | of which sugars: 1g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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