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.
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- Prep 10 MINS
- Cook 60 MINS
- Yields 12
The Biscuit Base
½ a pack (175g) of Plant Based Protein Cookie Mix
¾ cup (50g) desiccated coconut
80g butter melted.
Splash of milk
1 tablespoon sweetener of choice. (optional)
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)
Low Carb Classic Cookie Mix (320g)AUD$ 9.95
Sugar Free Icing Mix (225g)AUD$ 11.95
Plant Based Protein Cookies (350g)AUD$ 14.00
The tart base
1Combine all of the ingredients in a bowl well.
2Work the mixture with the back of the spoon along the base and sides of the round springform tin lined with baking paper.
3Bake for 20 mins on 160 degrees or until golden brown, then allow it to cool.
The Custard Filling
1Whisk together the following ingredients eggs, milk, cream, vanilla, icing mix (except for the nutmeg) in a large bowl
2Pour the mixture into the cooled biscuit base and sprinkle with the nutmeg.
3Bake at 160 degrees for 40 mins.
4Once baked, allow to chill for 3 hours in the fridge before serving.