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Sugar Free Berry Tart

This blueberry tart is a keto custard tart topped with a blueberry sauce. If you are looking for the perfect low carb and sugar free dessert, this is it. 
Course Dessert
Cuisine celebration, dessert, gluten free, Keto, Low Carb, sugar free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Calories 390kcal

Ingredients

Crust

Filling

Topping

Instructions

Crust

  • Preheat the oven to 160C/320F and grease a 9 inch pie dish
  • Place the almond flour, coconut, ginger, xanthan gum, salt and Sukrin Gold  in a mixing bowl and stir to combine
  • Melt the butter and add to the dry ingredients. Stir until combined and it should be a wet sand texture
  • Press the mixture into the base and up the sides of the pie dish. Tidy up the top edge by pressing down slightly
  • Bake for 12-15 mins or until golden brown. Keep a close eye on it as the almond flour can brown quickly
  • Set crust aside to cool

Custard

  • Place the cold water in a small bowl and sprinkle over the gelatine to dissolve it
  • Prepare the custard as per the recipe
  • When you remove the custard from the heat add in the gelatine mixture and stir to dissolve it
  • Then strain to remove the vanilla bean pod and any lumps
  • Pour the custard into the cooled base and place in the fridge to set. The custard should be completely set and firm to the touch when it is ready

Serving

  • Just before serving remove the tart from the fridge and spread the blueberry sauce over the top. Serve immediately 
  • Tip: The tart cuts best straight from the fridge. 

Notes

NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 390kcal | Carbohydrates: 8g | Protein: 6g | Fat: 37g | Fiber: 2g | Sugar: 0g | Net Carbs: 6g