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.
celebration, dessert, gluten free, Keto, Low Carb, sugar free
Pinch of Salt
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
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
Poor 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
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.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.