WebOur Keto Custard Pie or Tart (depending on where you're from) ticks all the boxes of the classic recipe. The "Low-carb Crust" is crisp, sweet and the delicate vanilla custard is …
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Our Keto Custard Pie or Tart (depending on where you're from) ticks all the boxes of the classic recipe. The "Low-carb Crust" is crisp, sweet and the delicate vanilla custard is like silk on the tongue - only 2g net carbs per serve. Preheat oven to 175C/350F. Mix together the almond meal, flaxseed meal, Swerve and nutmeg in a bowl.
Marcus Wareing's classic Custard tart is a great starting point, but once you've got that down, there are loads of great variations – try Nathan Outlaw's Espresso custard tart with sugared pistachios, or Robin Gill's Milk and apple tart if you like a real challenge!
Use a fork or a toothpick to poke small holes in the dough. Bake the crust for 20 to 25 minutes on 210 C. Take the tart crust out of the oven and let it cool down while making the custard filling. Crack the eggs in a medium-sized bowl and whisk them using a hand mixer or a fork, then set aside.
This dish has no flour to begin with, so we just swap in a low carb sweetener. And since keto egg custard is baked in individual ramekins, it has built-in portion control! Even though the total time for this low carb custard recipe is around 40 minutes, most of it is hands-off time in the oven.