Sweet pastry, crème pâtissière filling, topped with slices of fresh sweet British strawberries
strawberry tart

Sweet crust pastry, crème pâtissière filling and topped with slices of fresh British strawberries, a deliciously sweet strawberry tart but made low carb so that you can enjoy it without worrying about the impact on your blood glucose levels.

These strawberry tarts are self-paired due to the ingredients used. This means you can enjoy them just as they are!

Xanthan gum

I use a very small amount of xanthan gum powder in the recipe, which helps to bind the strawberry tart pastry together better. Xanthan gum powder can be bought in most large stores and can usually be found in the ‘free from’ section. The brand I use is Dove’s Farm, and costs around £3.00 a tub

Doves Farm xanthan gum

It’s important to use loose bottom tins for this recipe or you will not be able to remove the pastry tart shells from the tins! You could make one large tart which is then divided into smaller servings. The recipe below yields 4 servings.

strawberry tart

Strawberry Tart

Sweet pastry, crème pâtissière filling, topped with slices of fresh sweet British strawberries
5 from 1 vote
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Course: Desserts, Snacks
Cuisine: British, French
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: crem pat, crème pâtissière, strawberries, tart
Free or Subscription Recipe: Free Recipe
Free from: gluten, nuts
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 3 hours 15 minutes
Total Time: 3 hours 50 minutes
Servings: 4 tarts
Calories: 481kcal
Author: Jo Paterson


  • 4 x 10cm metal loose base tart or quiche tins


For the tart shells

  • 45 grams coconut flour
  • 1 tbsp cornflour
  • 1 tbsp powdered erythritol sweetener (or ground xylitol)
  • 1 large egg
  • 50 grams butter softened to room temp
  • ¼ tsp xanthan gum

For the crème pâtissière

  • 300 ml double cream
  • 3 large egg yolks
  • ½ tsp vanilla extract
  • 1 tbsp cornflour
  • xylitol or erythritol sweetener to taste

For topping the tarts

  • 4 whole strawberries sliced
  • 1 tsp xylitol or erythritol sweetener (optional)
  • 2 sprigs fresh mint (optional) to garnish


For the crème pâtissière

  • Add the cream and vanilla to a saucepan
  • Whisk the egg yolks together in a bowl, add the cornflour, whisk until it is combined and set aside
  • On a low heat, bring the cream to a gentle simmer. The cream should only be just simmering and not boiling or this will cause the eggs to scramble in the next step
  • Carefully add the warm cream to the egg mix very slowly in small amounts, whisking with a balloon whisk constantly. Continue mixing until all the cream is added and the mixture goes golden yellow and smooth
  • Return the mixture to the saucepan and continue whisking on a very low heat until thickened. Add sweetener to taste that this point using a tsp at a time and tasting to see the sweetness. Once thickened, pour the crème pâtissière into a bowl, cover with baking parchment or cling film to prevent a skin forming and allow to cool to room temperature, then place in the fridge to chill for 2-3 hours

For the tart shells

  • Preheat the oven to 170°c (fan assisted) and grease 4 x 10 cm loose bottom flan or quiche tins with some room temp butter using your fingers, then set aside
  • Add 50g butter and sweetener to a bowl and beat until light and creamy
  • Sift coconut flour, cornflour and xanthan gum into the bowl with creamed butter and mix well to combine (the mix will go slightly clumpy, like crumble topping)
  • Crack an egg into the bowl and mix well until all the ingredients are combined to form a *dough ball
    *Please note, this dough is not like normal pastry dough at all, it will be quite wet and more like a paste than an actual pastry dough
  • Using wet hands, pick up the 'dough' ball, divide into 4 equal amounts and place a piece each greased tin. **Push the dough down firmly to flatten and work the 'pastry' up the edges of the tin to create a nice pie crust edge. Use your hands or the back of wet spoon to smooth out the 'pastry' on the base and into the corners, aiming to achieve the same level of thickness throughout. If you create any gaps/holes, just smooth over more 'pastry' to fill the gaps ** This pastry is too sticky to roll out (even after chilling – I tried and it didn't work, so stick to using your hands to smooth out the crust!) Once smoothed into the tin, use a fork to prick some holes into the bases
    tart crust
  • Place the tarts in the oven to bake for 10-12 minutes. Keep a close eye on them! Once the edges are starting to brown, place some baking parchment paper over the tart shells to stop the edges from browning too much and burning
    Tip: scrunch up a piece of baking parchment paper then straighten out flat (this helps to shape the paper to the item you want to cover when using)
    Keep baking until the tart crusts are slightly golden at the edges, quite pale at the bottom, but dry to the touch, then remove from the oven and set aside in the tins to cool
    tart crusts baked

To assemble the tarts

  • Once cooled, push each tart shell out of the tins carefully
  • Pipe or spoon the chilled crème pâtissière into each tart shell
    tart shells filled with crème pâtissière
  • Add slices of fresh strawberries, a sprinkle of erythritol/xylitol if you wish and garnish with a few small sprigs of fresh mint leaves
    strawberry tarts


The strawberries on these tarts can be switched for other low carb fruit such as berries, cherries or kiwi slices.
These tarts are best eaten on the day they are made to prevent the pastry from going soggy. They cannot be frozen filled, but the tart cases can be made then frozen, defrosted and filled when ready to use.

NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.


Calories: 481kcal | Carbohydrates: 15g | Protein: 7g | Fat: 44g | of which saturates: 27g | Fibre: 5g | of which sugars: 2g