Gluten-free vanilla custard tart recipe - Here To Cook (2024)

Published: Jun 12, 2020 · Updated: Apr 4, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads ·

This gluten-free vanilla custard tart recipe, with an exceptionally creamy texture and prominent vanilla flavor, is a dessert that everyone will like. It’s a low-carb, keto, and (of course) sugar-free sweet treat that anyone can recreate at home.

First thing’s first, you can use a 9-inch (23cm) pie or tart pan for this egg custard tart recipe, but I prefer a tart pan with a removable bottom for convenience. Regardless, just use what you have on hand to make this amazing homemade custard tart recipe.

Low carb keto sweet pastry

Keto pastry for keto pies and tarts is as easy-to-make as using your regular white flour pastry. All you need to do is blend everything together, chill it in a freezer, shape it, and of course bake it. To see detailed instructions on how to make an EASY KETO PIE CRUST RECIPE << click here. You can easily make it ahead of time and refrigerate for up to 3 days. Alternatively, freeze it for up to 1 month and thaw until the dough is cold-but-pliable when you want to use it.

Depending on what pie/tart you make, you want to partially blind bake or fully blind bake your keto crust. To make our gluten-free custard tart recipe, we’re going to partially blind bake it, meaning that we will bake the crust on its own till half-readiness, then fill it in with our sugar-free tart filling and bake it once more.

How to make sugar-free custard tart filling

To make the keto custard tart filling with vanilla, we need to take a medium saucepot and add our heavy cream with granulated sweetener. Heat the mixture, occasionally stirring, over a medium-low heat until you see the first bubbles on the surface. Then, remove from the heat and let the mixture cool down until just warm to touch. Whisk in the vanilla extract and lemon juice.

Next, we need to mix in our beaten eggs. To do that, gradually add the beaten eggs into warm heavy creams while constantly whisking to prevent scrambling. If you notice some egg clumps inside the mixture, don’t worry! Simply strain the mixture through a sieve before pouring it into a pre-baked keto crust and you’re safe!

How to bake gluten-free custard tart

The most important thing in keto baking is to not burn the crust. Keto-friendly flours and almond flour, in particular, brown super quickly, so it’s important to use pie shield or strips of aluminum foil to protect the outer crust.

After we’ve partially blind baked our keto tart/pie crust for 8-10 minutes on a lower rack of the oven (preheated to 350F (175C)), use a spoon or the flat bottom of a cup to slightly press down any puffiness that may have appeared. When the crust has cooled down and the custard filling is ready to be poured in, cover the edges of the tart crust with a pie shield or strips of aluminum foil and place it onto an extended lower oven rack. Now, you can safely pour in our sugar-free custard tart filling, slide the rack inside the oven, and bake it for 18-20 minutes or until the filling is almost set with a slight jiggle in the middle. Decorate and serve your gluten-free baked custard tart when it’s completely cool.

More keto desserts

CHOCOLATE-DIPPED SUGAR-FREE MARSHMALLOWS

EASY KETO CHEESECAKE BITES

MATCHA COOKIES RECIPE

KETO WALNUT COOKIES RECIPE

KETO CREME BRULEE

Recipe

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