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.
Servings 10
Calories 390kcal
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)
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: 390kcal | Carbohydrates: 8g | Protein: 6g | Fat: 37g | Fiber: 2g | Sugar: 0g | Net Carbs: 6g