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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.


--The Biscuit Base ½ a packet (175g) of Plant Based Protein Cookie Mix ¾ cup (50g) desiccated coconut 80g butter melted. Splash of milk 1 tablespoon sweetener of choice. (optional) --Custard Filling 5 eggs 300ml (small tub) of cream 1 cup (250 ml) of milk of choice (we used unsweetened almond milk) 1/3 cup (75g) Sugar-Free Icing Mix 2 teaspoons Vanilla extract Nutmeg (to dust on top)

The tart base 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, icing mix (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.