Low Carb Custard Tart
Buttery base and a beautiful vanilla filling. Our Low Carb Custard Tart recipe is the perfect dessert for an afternoon tea or a great dessert to take with you to an event. Nothing beats homemade desserts. With a few simple tweaks, you can enjoy this classic dessert without the sugar overload
Low Carb Custard Tart
The PBCo. Team
Rated 5.0 stars by 1 users
Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
Calories
276
Ingredients
-
½ a pack Protein Cookie Mix
- ¾ cup desiccated coconut (50g)
- 80g butter, melted.
- Splash of milk
- 1 tablespoon sweetener of choice. (optional)
- 5 eggs
- 1 small tub of cream (300ml)
- 1 cup milk of choice
-
1/4 cup Erythritol (50g)
- 2 teaspoons Vanilla extract
- Nutmeg (to dust on top)
The Biscuit Base
Custard Filling
Directions
Combine all of the ingredients in a bowl well.
Work the mixture with the back of the spoon along the base and sides of the round springform tin lined with baking paper.
Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
The Custard Filling
Whisk together the following ingredients eggs, milk, cream, vanilla, erythritol (except for the nutmeg) in a large bowl
Pour the mixture into the cooled biscuit base and sprinkle with the nutmeg.
- Bake at 160 degrees for 40 mins.
Once baked, allow to chill for 3 hours in the fridge before serving.
Recipe Note
This can also be made with theLow Carb Cookie Mix
We use unsweetened almond milk in our baking
The macros have been calculated using the Protein Cookie Mix
Nutrition
Serving Size
107
Calories 276,
Protein
10 grams,
Fat
24 grams,
Saturated Fat
13 grams,
Carbs
3 grams,
Sugar
2 grams,
Sodium
109 milligrams
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