Custard Tarts (Paleo, Low Carb, Keto)
In my family Sundays are usually saved for a big family lunch. We would get together and spend hours talking and eating and simply having a beautiful day. The meal would almost always include some nibbles to start, then good healthy soup, hearty main meal and of course a dessert. And that’s why I chose this day to share a new dessert recipe with you guys. Because even if I am halfway around the world now, I’m always thinking about my family and amazing days like these. And all the good food we had together 🙂 However, as you probably noticed already, this blog is mainly about real food and healthy choices. So these Custard Tarts (Paleo, Low Carb, Keto) are no exception. They would make for a perfect treat after a Sunday lunch which won’t make you feel bad, because they are low in carbs, high in protein and also dairy free.
And I’m actually very happy to finally share this recipe with you because it took me three attempts to get it right. I nailed the strawberry version for the first time. But I was very naive to think that I would remember the ingredients and cooking process. Because I don’t remember anything. I’m the worst in that. And even though it’s only a few simple steps, of course I forgot it as usual. So I tried to make a second attempt and totally failed. But I didn’t get discouraged (as I would usually do) and tried again. And tadaaa. The Custard Tarts (Paleo, Low Carb, Keto) are alive!
- 1 cup almond meal
- ⅔ cup almond milk
- 3 egg whites, whipped
- 3g stevia
- Pinch of cinnamon
- Pinch of cardamon
- 2,5 cups almond milk
- 5g stevia
- Vanilla bean or good quality vanilla extract
- 10 egg yolks
- 4 tsp gelatin
- Mix almond meal, spices and almond milk together. Gently mix in the whipped egg whites.
- Pour the mixture in 4 small cake forms. Place them in preheated oven on 180°C and bake for 10 minutes.
- Take the pastry out of the oven and let it cool down.
- Pour ½ cup of the almond milk in a small pot and heat it up slowly. When warm, stir in the gelatine powder and place it aside to let the gelatin soak for at least 10 minutes.
- In the meanwhile mix the rest of almond milk with stevia and vanilla in a small pot. Place it over medium heat and heat the milk up just below the boiling point.
- Whisk in the egg yolks gently and keep stirring for 5 minutes on medium heat. If the milk starts boiling even during the stirring, lower the heat. Just not stop stirring or you'll end up with scrambled eggs 🙂
- After 5 minutes take the pot aside and stir in the milk with gelatin. Let the custard cool to room temperature (about 45 mins) and then pour it on the top of the pastry in the cake forms.
- Garnish the cakes with your favourite fruit and place in the fridge for at least 2 hours before serving.