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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
390
kcal
Ingredients
Crust
1½
cups
almond flour
½
cup
dessicated coconut
¼
cup
Sukrin Gold
1
tsp
xanthan gum
1
tsp
ground ginger
pinch of salt
75
g
butter
(5 tbsp)
Filling
1
batch
custard
1½
tsp
gelatin
2
tbsp
cold water
Topping
½
cup
blueberry sauce
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:
390
kcal
|
Carbohydrates:
8
g
|
Protein:
6
g
|
Fat:
37
g
|
Fiber:
2
g
|
Sugar:
0
g
|
Net Carbs:
6
g